You are here

Deviled Beef Kidney Stew

Western.Chefs's picture
  Beef kidney 1
  Cider vinegar 1 Tablespoon
  Water 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Bacon slices 4
  Carrots 8 Ounce, thickly sliced (1/2 Of 16 Ounce Bag)
  Celery stalks 4 , cut into 1 inch chunks
  Onions 2 Medium, cut into wedges
  Tomato juice 1 Cup (16 tbs)
  Prepared mustard 2 Tablespoon
  Sugar 1 Teaspoon
  Worcestershire 1 Teaspoon
  Beef-flavored bouillon cube 1 (Or Envelope)
  All purpose flour 2 Tablespoon

1. Cut kidney into 1-inch chunks, removing membrane and hard white parts. In 2-quart saucepan over high heat, heat vinegar, 4 cups water, and 1 teaspoon salt to boiling. Add kidney; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Drain and rinse with cold water.
2. In 5-quart Dutch oven over medium heat, cook bacon until golden brown; drain on paper towels; crumble; set aside. In drippings remaining in Dutch oven, over medium heat, cook carrots, celery, and onions 5 minutes, stirring occasionally. Stir in tomato juice, mustard, sugar, Worcestershire, bouillon, kidney chunks, 1 cup water, and 1 teaspoon salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours or until kidney chunks are tender.
3. In cup, blend flour and 3 tablespoons water until smooth. Gradually stir into kidney mixture. Cook, stirring constantly, until mixture thickens slightly. Sprinkle with bacon.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (19 votes)
Deviled Beef Kidney Stew Recipe