Steak and Kidney

By August 13, 2020Beef
Steak and kidney and carrots slow cooked in a tasty brown gravy by


This old fashion recipe is a family favourite during the colder weather. It’s one I love to eat. Also, it’s one that Paul asked for in the Challenge 2019. Enjoy!



Prep time

15 Minutes

Cooking time

2 Hours


  • 200g oyster blade steak
  • 2 lamb kidneys 
  • 1 tablespoon plain flour
  • salt and pepper
  • 2 teaspoon oil
  • ½ small brown onion, finely chopped
  • 100g diced tomatoes
  • 40ml red wine
  • ¼ cup of water
  • 1 clove garlic, grated
  • ½ carrot, cut into chunks
  • 1 tablespoon chopped parsley


  • Preheat oven 150ºc
  • Cut the steak and kidney’s into bite size chunks, trim the fatty veins from the kidneys
  • Add the flour to a bowl or ziplock bag, then add the meat, and shake to coat well
  • Heat oil in a frying pan and add the onion and garlic, cook 1-2 minutes or until softens
  • Add the meat to the same frying pan and stir to brown all over. 
  • Place the meat, garlic and onions into the base of a casserole dish, 
  • Mix the tomatoes, red wine, water, carrots, parsley, salt and pepper in a jug. Pour over the meat and onions. 
  • Place the casserole dish in the preheated oven and cook for approximately 2 hours or until meat is tender
  • Serve and Enjoy!

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