Skirts and Kidneys Stew

Ingredients

• 500g (1.1 lb) beef skirts, cut into bite-sized pieces 500g (1.1 lb) beef skirts, cut into bite-sized pieces
• 250g (0.55 lb) beef kidneys, cleaned and diced 250g (0.55 lb) beef kidneys, cleaned and diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) beef stock 500ml (2 cups) beef stock
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef skirts and kidneys, and cook until browned on all sides. Remove from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened.
3. 3.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for a minute to remove the raw flour taste.
4. 4.
   Gradually pour in the beef stock while stirring continuously to avoid lumps. Add the bay leaves, dried thyme, Worcestershire sauce, salt, and pepper.
5. 5.
   Return the beef skirts and kidneys to the pot. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed. Remove the bay leaves before serving.
7. 7.
   Serve the Skirts and Kidneys Stew hot with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Beef Skirts — To ensure tenderness, it is important to cut the beef skirts against the grain. This will help break down the connective tissues and result in a more tender meat.
• Beef Kidneys — Before cooking, it is crucial to properly clean the beef kidneys by removing any excess fat or membranes. Soaking them in cold water with a splash of vinegar for 30 minutes can help reduce any strong flavors.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a little water and add it to the stew towards the end of the cooking time.
• To add a touch of freshness, garnish the stew with chopped parsley before serving.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• If you can't find beef kidneys, you can substitute them with lamb kidneys or omit them altogether for a beef-only stew.

Serving advice

Serve the Skirts and Kidneys Stew in deep bowls, allowing the rich gravy to soak into crusty bread or creamy mashed potatoes. This dish pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley on top of the stew. Serve it in rustic bowls or on a large platter, allowing the rich colors of the meat and vegetables to shine through.