Ingredients

Here are the following ingredients:

• 1 Beef Kidney (about 1 lb/500 g)
• Salt
• 4 tbsp (60 mL) vegetable oil, divided
• 2 lb (1 kg) Boneless Beef Blade Simmering Steak, cut into 1-inch (2.5 cm) cubes
• ¼ cup (60 mL) unsalted butter
• 1 cup (250 mL) diced onion
• ½ cup (125 mL) diced celery
• 2 cloves garlic, minced
• ⅓ cup (75 mL) all-purpose flour
• 1 cup (250 mL) dry red wine
• 3 cups (750 mL) beef broth
• 3 sprigs fresh thyme (or ¼ tsp/1 mL dried)
• 2 bay leaves
• 1 tsp (5 mL) Worcestershire sauce
• 2 cups (500 mL) sliced (½-inch/1 cm thick) carrots
• 12 oz (375 g) small mushrooms, halved
• Pie pastry for double-crust 9-inch (23 cm) pie (homemade or store-bought)
• 1 egg yolk beaten with 2 tsp (10 mL) water

Shopping List

Here are the following shopping items to buy:

• 1 Beef Kidney (about 1 lb/500 g)
• Salt
• Vegetable oil
• 2 lb (1 kg) Boneless Beef Blade Simmering Steak, cut into 1-inch (2.5 cm) cubes
• Unsalted butter
• Onion
• Celery
• 2 cloves garlic
• All-purpose flour
• Dry red wine
• Beef broth
• Dry or fresh thyme
• Bay leaves
• Worcestershire sauce
• Carrots
• Small mushrooms
• Pie pastry for double-crust 9-inch (23 cm) pie (homemade or store-bought)
• 1 egg

Method

Follow these cooking methods/directions:

1. Cut the beef kidney in half lengthwise. Trim out any fat and membranes. Cut kidney into ¼-inch (5 mm) thick slices. Place 1 tbsp (15 mL) salt and 4 cups (1 l) water in a medium pot. Add the kidney and bring to a boil. Turn off the heat and let sit for 15 minutes. Drain and rinse under cool water, removing any scum. Cover and refrigerate while you prepare the rest of the ingredients.

2. Season blade steak with salt to your taste. Heat 1 tbsp (15 mL) oil over high heat in a Dutch oven or enamelled cast-iron roaster. Add beef, in 2 batches, and cook until browned on all sides. Transfer to a plate. Add 1 tbsp (15 mL) more oil to pot between batches.

3. Add butter to pot and melt over medium heat. Cook onion, celery and garlic, stirring occasionally, for 4 to 5 minutes or until lightly browned. Sprinkle in flour and stir well (the mixture will be dry). Gradually whisk in the wine. Whisk in the broth and bring to a boil. Stir in beef and any accumulated juices, kidney, thyme, bay leaves, Worcestershire sauce and ½ tsp (2 mL) salt.

4. Cover, reduce heat to low and simmer, stirring occasionally, for 2½ to 3 hours, adding carrots for the last 30 minutes, until the kidney and beef are fork-tender. Discard thyme stems and bay leaves.

5. Heat remaining 1 tbsp (15 mL) oil over medium high heat in a large skillet. Cook mushrooms, stirring, for 4 to 5 minutes or until they start to brown around the edges. Stir into beef mixture. Transfer to an 11 by 7-inch (28 x 17.5 cm) baking dish.

6. Roll the pastry on a lightly floured surface into a rectangle that is 1 inch (2.5 cm) larger than the dimensions of the baking dish. Drape the pastry evenly over the dish and fold the overhang under, crimping it around the edge. With a small sharp knife, cut 4 V-shaped vents down the middle of the pastry. Brush the pastry with the egg yolk mixture.

7. Place dish on a foil-lined rimmed baking sheet to catch any drips. Bake in preheated 400ºF oven for 30 to 40 minutes until the pastry is golden brown. Let stand for 10 minutes before serving.