Calves’ kidney stew

Calves’ kidney stew

ingredients
350g/12oz calves’ kidney, peeled and diced
plain flour, seasoned with salt and freshly ground black pepper, for coating
50g/2oz butter
100g/4oz onions, chopped
175g/6oz carrots, chopped
1 turnip, finely chopped
3 celery sticks, finely chopped
1.7 litres/3pt beef stock
salt and freshly ground black pepper

• Put the kidney in a bowl and cover
with cold water and a good pinch
of salt. Leave to soak while you
prepare the vegetables, then drain
and dry with kitchen paper and toss in the seasoned flour.
• Melt the butter in a saucepan, add
the kidney and vegetables, and
toss for 1-2 minutes in the butter.
Season with salt and pepper, and
add the stock. Bring to the boil,
reduce the heat and simmer for
45-60 minutes until tender.
• Put the stew in a blender or food
processor, and blend for 2 minutes,
then reheat and serve hot.
serves 6-8