Mike Roy's Crock Cookery/1975

Beef and Kidney Stew
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A 7-9 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds lean beef 1-1/2 pounds kidneys 2 large onions, sliced
4 shallots or 1 clove garlic, sliced salt and pepper to taste 3 cups Burgundy wine
1/2 cup tomato sauce 2 cans beef bouillon oil



1 Slice beef into bite-sized pieces. Soak kidneys in cold water for 1-1/2 hours, and cut into 1/2-inch slices, remoiving any fibrous parts. In a large skillet, brown onions in a little oil and add the beef. Cook until seared on all sides. Pour meat into crock cooker. Add a little more oil to the skillet and saute shallots or garlic 1 minute. Mix in kidneys, and stir for a few minutes. Pour into crock cooker along with salt, pepper, wine, tomato sauce, and bouillon. Cover and cook on low for 7 to 9 hours.

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