Steak and kidney stew


Ingredients 15
Servings 5
Time

Ingredients

  • 45
    ml
    oil
  • 60
    g
    butter
  • 2
    rashers rindless bacon, chopped
  • 1
    kg
    chuck steak, cubed
  • 1
    large onion, chopped
  • 250
    g
    fresh button mushrooms, sliced
  • 500
    ml
    rooibos tea
  • 2
    cloves garlic, crushed
  • 5
    ml
    turmeric
  • 3
    ml
    paprika
  • 10
    ml
    ground coriander
  • 450
    g
    lamb kidneys, cores removed and quartered
  • salt and pepper to taste
  • 10
    ml
    each fresh thyme and rosemary
  • chopped fresh herbs for sprinkling
 

Method

 
1. Heat a teaspoon of oil and brown bacon until just crisp; remove from pan. 2. Add remaining oil and half the butter to saucepan, add chuck steak and brown in batches, remove and set aside. 3. Add onion to pan and sauté until transparent, add mushrooms and cook, stirring for 3 minutes until starting to brown. 4. Stir in half the rooibos tea and simmer for 3 minutes. Remove mixture from pan and set aside. 5. Add remaining butter to pan, stir in garlic, turmeric, paprika, coriander and cook for 1 minute. Add kidneys, cook stirring until just beginning to brown. 6. Stir in remaining rooibos tea, salt, pepper and herbs. Return onion and mushroom mixture with steak and bacon. Stir until combined. 7. Bring to the boil, reduce heat, cover and simmer for 1 1/2 hours. Uncover and simmer for a further 20 minutes. 8. Sprinkle with chopped fresh herbs before serving. Serve on rice or pap.
 

Read more on: stew  |  beef
 

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