Beef and Kidney Stew

Revised 2015 Aug 08

This variation on a pretty typical beef stew can serve as a gentle introduction to those who are convinced that offal is awful. For the converts it's a nice rich stew.


5 slices bacon, thick cut, chopped
2 tablespoons tapioca flour
1 beef kidney
1 pound beef *
2 large onions, chopped coarsely
3/4 cup celery stalk, cut into chunks
1 cup fennel, 1/2" dice
1 pound carrot, 1/4" slices
2 pounds potatoes, 3/4" dice
2 tablespoons pepper sauce
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
3 cups liquid **


In a heavy Dutch oven cook the bacon until crisp, Remove to a large bowl. Drain and reserve fat.

Dredge the kidney and beef in the flour then brown in bacon fat. Cook in batches as required. Remove to bowl with bacon.

Add the onion, celery, and fennel and cook until the onion is softened. Return the meat to the pan and add all of the remaining ingredients. Heat until it just comes to a boil.

Cover and put into a 300F oven for 1 hour.

Let stand for 20 minutes or so before serving.

* Use about the same amount of beef as kidney.
**I like water and stock in equal measure but all water will certainly work
Other root vegetables will also work although parsnip is a bit sweet to my taste
For the hard core paleo substitute rutabaga for the potato.

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