Beef Recipe

Steak and Kidney Casserole recipe

Kidney is an ingredient that divides many people, but there's no doubting that steak and kidney together make a real classic British dish. This upmarket version of a traditional steak and kidney pud combines the great aromatic flavours of celery, carrot and onion with red wine and tomato puree to create a robust meal perfect for serving with a heap of mashed potato.


  • 500g steak chunks
  • 250g kidney chunks
  • 3 tbsp. flour, seasoned with salt and pepper
  • 280ml passata
  • 2 tbsp. tomato puree
  • 125ml red wine
  • 125ml beef stock
  • 2 garlic cloves
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 2 tbsp. oil

Method of Preparation:

  1. Roughly chop all of the vegetables into very small pieces. Mince the garlic cloves.

  2. Preheat the oven to 180C.

  3. Coat steak and kidney in seasoned flour. Heat the oil in a large frying pan and brown the steak and kidney before tipping into an oven-proof casserole dish.

  4. Cook the vegetables and the tomato puree in the frying pan you cooked the meat in, browning them for at least ten minutes. Add to the casserole dish.

  5. Pour in the passata, wine and beef stock, then stir in the garlic.

  6. Cover the dish and place into the oven for two hours before serving immediately.

This is one of those dishes where it doesn't really matter how long it's in the oven for - if your guests are late, turn the oven down to 150C and keep the casserole ticking over until they get there. The meat will only get more tender. This recipe serves six people.

Author: Laura Young.

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500gabout 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
280mlabout 1 ¼ cups (1.1835 cups based on 236.59 mililitres in a US cup)
125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
180C350F / Gas Mark 4


Published: September 19, 2011
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