Ingredients

• 1lb Grass-fed Beef Stew Meet
• 150g Grass-fed Beef Kidney (chopped into pieces)
• 1/2 Medium Onions (chopped)
• Carrots
• Garlic

For Flavoring:

• 570g Bone Broth/Beef Stock
• 2-3 Bay Leaves
• 1 tsp Thyme
• 1/2 tsp Mustard Powder
• 1 tsp Salt
• 1/4 Black Pepper

Yorkie Pudding Batter

• 130g Einkorn All-Purpose Flour
• 2 Eggs
• 1 c (240g) Milk
• 1/2 tsp Salt

Instructions

Yorkie Pudding Preparation

1. Mix 1 cup of flour, 1/2 tsp salt, 2 eggs, and 1 cup of milk altogether.
2. Let the batter rest for at least 30 mins. You can save this batter for up to 3 days in fridge.

Beef Kidney Stew

1. Heat a pot over medium heat and add a tbsp of oil.
2. Saute diced onions. Once onions are softened, add cut carrots.
3. Add minced garlic.
4. Add ground beef. Cook to brown meat.
5. Add broth. Let the pot come to boil.
6. Get rid of the scum.
7. Add bay leaves, salt, and pepper. Additional seasonings depending on your preference. I like to add about a tbsp of Sake, a tsp of thyme and 1/2 tsp of mustard powder!
8. Turn the heat to low and put a lid on. Let it cook for about 30-45 mins.
9. After 45 mins, add the chopped kidney. Check the flavoring to add any additional seasonings.
10. Put the lid back on and cook for an additional 15-20 minutes.

Assemble & Bake

1. After adding the kidney to the stew, start pre-heating the oven at 450F with a 6-inch cast iron skillet inside it.
2. Once the oven is ready, take out the heated skillet carefully.
3. Give the chilled batter a quick mix to make sure it’s well incorporated and pour it to the skillet all at once.
4. Then add the Kidney stew on top of the batter one scoop at a time. Keeping the stew within 1.5 inch of the edge will make a great thickness of the crust.
5. Carefully, put the skillet back into the oven.
6. Bake for 30 mins.
7. Serve with additional gravy or saved stew if wanted.

Enjoy!

Notes:

• Store in an air-tight container for up to 3 days in the fridge.
• When heating: Pop a piece into a pre-heated oven at 250F for about 10 mins.