In this British comfort food classic, tender pieces of beef tenderloin and lamb kidneys are combined with sautéed carrots, celery, and shallots, and topped with a flaky pastry disk.

This dish is part of our pub fare menu.
Servings: Serves 6
  • 1 puff pastry sheet (half of a 17.3-ounce package)
  • 1 1/2 pounds beef tenderloin , cut into 1-inch pieces
  • 3/4 pound lamb kidneys or veal kidneys , cleaned, halved, vein removed, and cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 2 Tbsp. canola oil
  • 1 shallot , minced
  • 1 carrot , finely chopped
  • 1 celery stalk , finely chopped
  • 2 Tbsp. all-purpose flour
  • 2 cups good-quality beef stock , preferably homemade
  • 3 Tbsp. unsalted butter , cold and cut into pieces
  • 1 tsp. chopped fresh thyme
  • Directions
    Note: We suggest using store-bought puff pastry for convenience, but you can also use chef Cathal's recipe.

    Preheat oven to 400°. Line a large baking sheet with parchment. Cut puff pastry into six disks; arrange on sheet. Bake in upper third of oven until golden, 5 to 8 minutes. Cool on a wire rack.

    Season beef and kidneys with salt and pepper. Heat a large, heavy skillet over medium-high heat; add oil. Working in 2 to 3 batches, sauté meat, turning occasionally, until just browned. Cook each batch 5 to 8 minutes; remove with a slotted spoon and set aside. Reduce heat to medium; add shallot, carrot, and celery to skillet. Sauté until vegetables are tender, stirring frequently, about 6 minutes. Stir in flour and cook, stirring constantly, 1 minute. Return meat to pan, and slowly stir in stock. Bring to a boil, stirring frequently, then stir in butter. Season with salt and pepper; add thyme.

    To serve, divide stew among 6 bowls and top each with a puff pastry disk.

    Chef Armstrong recommends pairing this dish with a Bordeaux.


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