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    Home ยป Recipes ยป Soups and Stews

    Steak and Kidney Stew

    Published: May 4, 2023

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    This Steak and Kidney Stew was inspired by the steak and kidney pies Iโ€™ve loved ever since I was a kid. This one is gluten free, can be made keto, and is full of rich flavour!

    A bowl of steak and kidney stew.

    Maybe I was a weird kid / teen, but I always loved a good steak and kidney pie - even before they became straight up therapeutic for me.

    I learned early in my teens that this dish - and haggis, another favourite - were great ways to deal with my low iron issues. Tasty ways to deal with it, at that!

    Recently, I got my hands on some fantastic lamb kidneys, and decided to keto-up my steak and kidney pie recipe.

    As a first step, itโ€™s not longer a pie - itโ€™s a stew. The filling is so good on its own, thereโ€™s no real need for a crust, IMHO.

    Then, I had to deal with the vegetables (no potatoes, add extra mushrooms!), and thickener. In this case, I modeled it similarly to my Keto Beef Stew.

    As with that beef stew, I used xanthan gum and gelatin- combined in a mixture of other dry ingredients, to prevent clumping - rather than a flour or cornstarch slurry. Quick, easy, and makes a fantastically rich gravy.

    This beef and kidney stew is rich, hearty, and full of amazing flavours and textures.

    My technique is a bit different from standard โ€œsteak and kidneyโ€ dishes, but that extra step - and extra pan - results in tender, buttery kidney. No one likes tough, overcooked kidney, am I right?

    Nutrition Facts

    This steak and kidney stew is a powerhouse of nutrition!

    1 serving contains a whopping 51 grams of protein and 7 mg of iron!

    For those watching their carbs, itโ€™s 6 grams of net carbs per serving, with one of those coming from fiber - so 5 grams net carbs per serving.

    Lots of good stuff going on in this recipe - see the end of the recipe card for full nutrition information.Anyway, one of these days, Iโ€™m going to play around with the cooking method.

    Iโ€™ll probably add some Crock pot / slow cooker instructions, or maybe bake a smaller batch up as a steak and kidney casserole. Iโ€™m thinking a savoury scone topping would be nice...

    For now, I find just cooking it up on the stove top is the best way to make this steak and kidney stew.

    Easy, straightforward, low effort, basic equipment - whatโ€™s not to love?

    A bowl of low carb beef and kidney stew.

    Ingredients

    This recipe uses mostly really simple ingredients, most of which can be found in most larger grocery stores.

    A few notes for you:

    The Beef

    As with most of my beef stews, I generally use beef chuck roast as my cut of beef in this recipe, grass-fed beef if Iโ€™m feeling bougie.

    With this cooking method, the tender beef chuck works so beautifully, and brings a great flavour to it.

    That said, because weโ€™re cooking it low and slow, you can use pretty much any cut of beef steak you like for your beef stew meat.

    The cooking method is really forgiving, and will render even the cheapest cuts of meat โ€œmelt in your mouthโ€.

    Lamb Kidney

    I use lamb kidney, as itโ€™s easily available to me, and is more tender and has a nicer flavour than beef kidney, IMHO.

    That said, you can use beef or ox kidney if you prefer - see the variations section a bit further down in this post, for info on how to use it.

    The Veggies

    I love a ton of vegetable chunks in my stew, so I built this keto steak and kidnet stew with that in mind. I use:

    Crimini mushrooms - You can use button if you prefer.
    Large carrot
    Celery stalks
    Onion
    Fresh garlic

    Everything Else

    Rounding out this recipe, you will need:

    Beef broth - You can use retail beef bone broth, beef stock, or homemade bone broth if you want
    Milk
    Red wine vinegar
    Tomato paste
    Vegetable oil
    Unflavored Beef Gelatin Powder
    Xanthan Gum
    Bay Leaf
    Dried Parsley
    Dried Thyme
    Salt and Pepper
    Fresh parsley for garnish

    ... I just really donโ€™t have anything to add, as far as these last few ingredients go!

    A bowl of keto steak and kidney stew.

    Variations

    I love this recipe the way it is, but there are a couple main variations Iโ€™ll do, based on what I have and dietary needs at the time.

    Using Beef Kidney

    Beef kidney - or ox kidney - can cook longer than lamb kidneys can - theyโ€™re not as delicate.

    You can cook them in the same way as I do with the lamb, or you can brown and add them shortly after the vegetables are added to the pot.

    One thing to note: If you are making this as a cow kidney recipe, do NOT skimp on the rinsing or soaking them!

    Gluten Free but NOT Keto

    For a non-ketom gluten free steak and kidney stew, reserve 1 cup of the broth.

    Once the vegetables have cooked, whisk the herbs and ยฝ cup of corn starch (skip the xanthan gum) into the cold broth, until no clumps remain.

    Add this slurry to the stew, simmer until thickened.

    Not Enough Beef Broth?

    Sometimes I get partway into cooking and realize that I donโ€™t have enough beef broth on hand. We tend to keep a lot of chicken broth, but donโ€™t use much beef!

    So, if Iโ€™m running low, for ever cup of stock Iโ€™m short by, Iโ€™ll use 1 cup of chicken stock + 1 beef bouillon cube, or 1 cup of water and 2 bouillon cubes.

    The beef stock cube also adds salt and other additives, so be sure to read the label of the bouillon, and only use as much as you need!

    A bowl of keto beef and kidney stew.

    How to Make Steak and Kidney Stew

    The full recipe follows, in the recipe card at the end of this post. Here is the pictorial walk through:

    Prepare the Kidneys

    If your lamb kidneys still have the membrane on them - kind of a skin coating - slice through it and peel it off.

    Note: This is generally not applicable for store bought kidneys, but something youโ€™ll have to deal with if youโ€™re butchering them yourself.

    Rinse kidneys off with cold water.

    Using a sharp knife, trim any visible fat / connective tissue from the outside of each kidney. Slice each kidney in half; and trim away all of the white bits from the inside.

    Discard white bits, cut the kidney meat into small pieces.

    A 5 part image showing the lamb kidneys being rinsed, cut, trimmed, and chopped.

    Place prepared kidney meat in a strainer, rinse well for 2 minutes.

    Drain, set in a bowl, cover with milk. Cover with plastic wrap, set it in the fridge while you start the stew:

    A 2 part image showing the prepared lamb kidneys being rinsed and soaked in milk.

    Prepare and Cook the Beef

    Trim roast of excess fat, cut into 1" cubes. Allow to come up to room temperature.

    Pat beef cubes dry with a paper towel, season well with salt and pepper.

    Add a good dash of oil - about 1 tablespoon - into a large, heavy bottomed pot or large pan. Heat over high heat.

    Working in small batches - and allowing space between each piece - brown the beef in the heated oil.

    As beef is well browned on each side, remove from the pan and continue with remaining beef pieces, using extra oil if necessary.

    Using a slotted spoon, remove all remaining beef from the pan, place steak in a large bowl. Set aside.

    A 4 part image showing the beef being chopped, browned, and set in a bowl.

    Make the Stew

    Add a splash of the beef broth to the pan, scraping and stirring the beef drippings from the bottom of the pan - this is called deglazing.

    Once the beef is all scraped off the bottom of the pan and incorporated, add red wine vinegar and tomato paste, stir well to combine. Add remaining beef broth, bay leaves, and the beef.

    Bring to a boil over medium heat, then reduce heat to a low simmer. Simmer meat mixture over low heat for 1 ยฝ hours, or until meat is very tender.

    A 5 part image showing the pan being deglazed, the tomato paste and vinegar added, then the brown and beef added.

    As the beef cooks, prepare your vegetables: Quarter or slice the mushrooms, chop the onion, peel and slice the carrot, chop the celery, press or mince the garlic.

    An 8 part image showing the vegetables being prepared.

    Add all of the vegetables to the pot, stir to combine.

    Bring it to a boil again. Once the mixture re-boils, turn heat back down to low and simmer for another 30 minutes or so, until the vegetables are tender.

    A 2 part image showing the vegetables being added to the pot and stirred in.

    As the vegetables are boiling, drain the kidneys, rinse with cool water. Blot extra water off with paper towels, season with salt and pepper.

    Add a little vegetable oil to a nonstick frying pan, and brown the kidneys over medium high heat - this should only take a couple of minutes.

    When browned all over, remove from heat, set aside.

    A 4 part image showing the rinsed kidneys being blotted with paper towel, seasoned, and browned.

    In a small bowl, combine the dried parsley, gelatin, xanthan gum, and dried thyme.

    Be sure to stir well - you want the xanthan gum well distributed over the other ingredients, to prevent clumping.

    A 2 part image showing the dried herbs, gelatin, and xanthan gum being mixed in a small bowl.

    Add herb mixture to the pot, stir well to combine. Add the browned kidney meat, stir again to combine.

    Allow stew to simmer for a 5 minutes, to thicken the stew and cook the kidneys through.

    Remove the bay leaves. Taste, season with salt and pepper, and serve.

    A 5 part image showing the dry mix and kidneys being added to the pot, and the finished stew in a large storage bowl.

    Leftovers

    Leftovers can be stored in an airtight container in the fridge for up to 3 days.

    To freeze, transfer chilled leftover stew into freezer bags, and push out all excess air. Itโ€™ll keep in a freeze for 5-6 months or so.

    A bowl of  gluten free steak and kidney stew.

    More Keto Soups & Stews

    Looking for some more keto recipes for low carb soup and stew? I've got you...

    Bacon Cheeseburger Soup
    Beef Stew
    Chicken and Cabbage Soup
    Chicken Pot Pie Soup
    Clam Chowder
    Creamy Taco Soup
    Doro Wat
    Easy Ramen
    Fennel Chicken Soup
    Italian Wedding Soup
    Loaded Pierogi Soup

    But wait, there's more! Keep an eye on my Keto Soups and Stews section for new recipes!

    A bowl of gluten free beef and kidney stew.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A bowl of  keto steak and kidney stew.

    A bowl of keto steak and kidney stew.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    Steak and Kidney Stew

    I've loved Steak and Kidney Stew (and pie!) since I was a kid. This one is gluten free, can be made keto, is rich & full of rich flavour!
    Prep Time15 minutes mins
    Cook Time2 hours hrs 30 minutes mins
    Total Time2 hours hrs 45 minutes mins
    Course: Main Course
    Cuisine: British, united kingdom
    Diet: Diabetic, Gluten Free, Low Lactose
    Servings: 8 Servings
    Calories: 416kcal

    Equipment

    • Sharp Knife
    • Large pot

    Ingredients

    • 1 lb Lamb Kidneys
    • โ…“ cup Milk
    • 3 lbs Beef chuck roast
    • Salt and Pepper
    • Vegetable oil
    • 10 cups Beef broth
    • 2 tablespoon Red wine vinegar
    • 1 tablespoon Tomato paste
    • 2 Bay leaves
    • 1 lb Crimini mushrooms
    • 1 Small onion
    • 1 Large carrot
    • 2 Celery stalks
    • 4 cloves Garlic
    • 2 tablespoon Dried parsley
    • 2 tablespoon Unflavoured Beef Gelatin powder
    • 1 teaspoon Xanthan gum
    • ยฝ teaspoon Dried thyme
    • Fresh parsley for garnish

    Instructions

    Prepare the Kidneys

    • If your lamb kidneys still have the membrane on them - kind of a skin coating - slice through it and peel it off. Note: This is generally not applicable for store bought kidneys, but something youโ€™ll have to deal with if youโ€™re butchering them yourself.
    • Using a sharp knife, trim any visible fat / connective tissues from the outside of each kidney. Slice each kidney in half; and trim away all of the white bits from the inside. Discard white bits, cut the kidney meat into ยฝ-3/4" chunks.
    • Place prepared kidney meat in a strainer, rinse well for 2 minutes. Drain, set in a bowl, cover with milk. Cover with plastic wrap, set it in the fridge while you start the stew:

    Prepare and Cook the Beef:

    • Trim roast of excess fat, cut into 1" cubes. Allow to come up to room temperature.
    • Pat beef cubes dry with a paper towel, season well with salt and pepper.
    • Measure about 1 tablespoon of the vegetable oil into a large, heavy bottomed pot. Heat over high heat.
    • Working in batches - and allowing space between each piece - brown the beef in the heated oil.
    • As beef is well browned on each side, remove from the pan and continue with remaining beef pieces, using more oil if necessary.
    • Remove all beef from the pan.

    Make the Stew

    • Add a splash of the beef broth to the pan, scraping and stirring the beef drippings - this is called deglazing.
    • Once the beef is all scraped off the bottom of the pan and incorporated, add red wine vinegar and tomato paste, stir well to combine. Add remaining beef broth, bay leaves, and the beef.
    • Bring to a boil, then reduce heat to a low simmer. Simmer over low heat for 1 ยฝ hours, or until meat is very tender.
    • As the beef cooks, prepare your vegetables: Quarter or slice the mushrooms, chop the onion, peel and slice the carrot, chop the celery, press or mince the garlic.
    • Add all of the vegetables to the pot, stir to combine.
    • Bring it to a boil again, then turn heat back down to low and simmer for another 30 minutes or so, until the vegetables are tender.
    • As the vegetables are boiling, drain the kidneys, rinse with cool water. Pat dry with paper towels, season with salt and pepper.
    • Add a little vegetable oil to a nonstick pan, and brown the kidneys over medium high heat - this should only take a couple of minutes. When browned all over, remove from heat, set aside.
    • In a small bowl, combine the dried parsley, gelatin, xanthan gum, and dried thyme. Be sure to stir well - you want the xanthan gum well distributed over the other ingredients, to prevent clumping.
    • Add herb mixture to the pot, stir well to combine. Add the browned kidney meat, stir again to combine.
    • Allow stew to simmer for a 5 minutes, to thicken the stew and cook the kidneys through.
    • Remove the bay leaves. Taste, season with salt and pepper, and serve.

    Notes

    Leftovers can be stored in an airtight container in the fridge for up to 3 days.
    To freeze, transfer chilled leftover stew into freezer bags, and push out all excess air. Itโ€™ll keep in a freezer for 5-6 months or so.
    For non-keto gluten free steak and kidney stew, reserve 1 cup of the broth.
    Once the vegetables have cooked, whisk the spices and ยฝ cup of corn starch (skip the xanthan gum) into the cold broth, until no clumps remain. Add this slurry to the stew, simmer until thickened.

    Nutrition

    Serving: 1Eighth of the recipe | Calories: 416kcal | Carbohydrates: 6g | Protein: 51g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 350mg | Sodium: 834mg | Potassium: 1658mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2137IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 7mg

    A bowl of beef and kidney stew.

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    Reader Interactions

    Comments

    1. Lockie

      July 24, 2023 at 2:00 am

      Been eating this or something like it for 60 odd years. Still make it , still love it. Great work!

      Reply
    2. Iain McPake

      July 29, 2024 at 8:41 pm

      STEAK AND KIDNEY STEW. After many years of living in France steak & kidney pie still remains one of my favourites. Your recipe definitely appeals to me even if the puff pastry topping would almost certainly make it perfect! An idea, some years ago when I was over in Broadstairs on a regular basis for work, the pub / restaurant The Ship had on their menu steak kidney & oyster pie, probably the best I ever had. Bon appรฉtit

      Reply
    5 from 2 votes (2 ratings without comment)

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