Stage 3 – Cambridge/London: Steak and kidney casserole is one of my favourite classic winter English dishes, and it’s a beautiful recipe to save for the weekend. To be sure you have all the ingredients you need, order the kidneys from your butcher well ahead of time. Serve with crusty bread to soak up all the delicious sauce.
- 500 g lean casserole beef (such as oyster blade), trimmed and cubed
- 1 beef kidney, trimmed and cubed
- 2 tbsp plain flour
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 1 x 400 g can Italian-style diced tomatoes
- 150 ml red wine
- 1 cup water
- 2 garlic cloves, crushed
- 3 carrots, cut into bite-size pieces
- chopped flat-leaf parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 140°C. Place beef and kidney in a large bowl. Add flour and season with salt and pepper. Toss to coat.
Heat oil in a flameproof casserole dish over medium heat. Gently cook onion for 5 minutes or until tender. Turn off heat and add beef and kidney to dish.
In a separate bowl, combine tomato sauce, wine and water. Pour tomato mixture over beef (do not mix). Top with garlic and carrot.
Cover dish with a round of baking paper, then a lid. Bake for 2½-3 hours or until beef is tender. Spoon into serving bowls and scatter with parsley. Serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley Design.
In-video photography by Peter Warren.