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Beef and Kidney Stew
A hearty and comforting beef and kidney stew that is perfect for a cold winter's night.
⏱170 min🍽4 servings📊medium
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Ingredients
- ●1 pound beefchuck or round work well
- ●2 kidneys kidneybeef or pork work well
- ●1 large onion
- ●2 medium carrot
- ●2 large potato
- ●2 sprigs fresh thyme knot
- ●1 cup beef broth love
- ●2 tablespoons flour
- ●1 teaspoon salt
- ●1/2 teaspoon pepper
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Instructions
- 1
Heat the oven to 300°F (150°C).
- 2
Season the beef with salt and pepper.
- 3
Heat a large Dutch oven over medium-high heat.
- 4
Sear the beef until browned on all sides, about 5 minutes.
- 5
Remove the beef from the pot and set it aside.
- 6
Add the onion, carrot, and potato to the pot and cook until the vegetables are slightly tender, about 5 minutes.
- 7
Add the flour to the pot and cook for 1 minute.
- 8
Add the beef broth, thyme, and browned beef back to the pot.
- 9
Bring the stew to a boil, then cover the pot and transfer it to the preheated oven.
- 10
Braise the stew for 2 1/2 hours, or until the beef is tender.
- 11
Serve the stew hot, garnished with fresh thyme if desired.