Kidney Stew

This classic Kidney Stew transforms humble lamb kidneys into a sophisticated, comforting dish. The kidneys are carefully cleaned and seared, then simmered with sweet Spanish onions, aromatic thyme, and a splash of red wine to create a deep, savory broth. The resulting stew is thickened with a smooth flour slurry, offering a luxurious texture that coats the spoon. It&# 226;ÂÂs an ideal meal for cold evenings, pairing beautifully with crusty bread or boiled potatoes. While it requires a bit of prep to clean the kidneys properly, the effort pays off in a rich, traditional flavor profile that is both warming and satisfying. Perfect for those who enjoy gamey, robust flavors.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 45.4

Description

This classic Kidney Stew transforms humble lamb kidneys into a sophisticated, comforting dish. The kidneys are carefully cleaned and seared, then simmered with sweet Spanish onions, aromatic thyme, and a splash of red wine to create a deep, savory broth. The resulting stew is thickened with a smooth flour slurry, offering a luxurious texture that coats the spoon. It&# 226;ÂÂs an ideal meal for cold evenings, pairing beautifully with crusty bread or boiled potatoes. While it requires a bit of prep to clean the kidneys properly, the effort pays off in a rich, traditional flavor profile that is both warming and satisfying. Perfect for those who enjoy gamey, robust flavors.

Ingredients

1/2 cups Red wine
1 1/4 cups Water
1/4 teaspoons Dried thyme (or 1/2 tsp chopped fresh thyme)
Salt and pepper to taste
10 (about 1.5 lbs) Lamb kidneys
4 tablespoons Flour

Directions

1
Clean the lamb kidneys by removing any surrounding fat and the translucent membrane from the outside.
2
Cut the cleaned kidneys into approximately 1-inch cubes.
3
Place the chopped onions, red wine, and 3/4 cup of water in a saucepan.
4
Season the mixture with salt, pepper, and thyme, then bring it to a boil.
5
Lower the heat, cover the saucepan, and simmer for 20 minutes or until the onions are tender.
6
Stir the kidney cubes into the onion mixture.
7
Cover and simmer for 5 minutes, or until the kidneys are nearly tender.
8
In a small bowl, blend the flour with the remaining 1/2 cup of water until the mixture is smooth.
9
Pour the flour mixture into the stew, stirring continuously until the sauce thickens.
10
Simmer for a few more minutes to cook out the raw flour taste, then check and adjust seasoning as needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 45.4kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 10.6g4%
Dietary Fiber 1.9g8%
Sugars 4.8g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To ensure the best texture, make sure to thoroughly remove the white core from the center of each kidney, as this can be bitter.

Do not overcook the kidneys; they should be just tender but not tough or rubbery. Five minutes of simmering is usually sufficient after adding them to the liquid.

If you find the stew too strong for your liking, you can soak the cut kidneys in milk for 30 minutes before cooking to mellow the flavor.

Serve hot with crusty bread, boiled potatoes, or mashed potatoes to soak up the rich gravy.

Keywords: kidney stew, lamb kidneys, spanish onions, red wine, thyme, hearty stew, comfort food, liver and onions, offal recipe, british cuisine, gamey flavor, simmered stew, flour thickener, wine reduction, traditional stew, protein rich, onion soup, lamb recipe

Read it online: https://www.chefs-mate.com/recipe/kidney-stew/