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Braised steak & kidney


  • Heat a layer of oil in a heavy-bottomed pan and brown the meat all over. Remove. 
  • Then do the same thing with the kidneys, being careful not to overcook them. Remove to the bowl with the steak. 
  • Heat a little fresh oil in the pot and gently sauté the garlic, onions, carrot and celery until tender, regularly stirring and scraping the bottom as you do so. 
  • Add the flour and briefly cook, continually stirring until well combined. 
  • Then add the tomatoes, red wine, stock, a decent amount of seasonings, the bay leaves, thyme and chopped parsley. Stir well and bring to the boil. Turn down the heat, return the beef and kidneys and gently simmer for about 1¼-1½ hours until the beef is tender. 
  • Serve on a bed of mash.


  • olive oil
  • 1 kg stewing steak, cubed
  • 6 kidneys, cleaned & cubed
  • 2 garlic cloves, crushed
  • 2 large onions, chopped
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 2 heaped tbsp plain flour
  • 1½ cans diced tomatoes
  • 1 cup red wine
  • 2 cups beef stock
  • sea salt & freshly ground pepper
  • 2 bay leaves
  • a few sprigs fresh thyme
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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