Pork And Kidney Stew With Dumplings Recipe (2024)

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• 2 hours - ish to make
• Serves 6

I'd intended to make Steak and Kidney but my freezer substituted pork for stewing steak. It likes to play these tricks on me but I had the last laugh this time because this was really good.........

• easy
• delicious
• inexpensive
• stovetop
• nothing specific

Ingredients

• Ingredients for the stew are a guide only. It isn't fussy. shopping list
• The dumplings have to have the right quantities because they are. shopping list
• 400g pork (a cheap cut is fine), trimmed and cut into 1 inch cubes shopping list
• 400g pig's kidney, cored and cubed the same or chunkily sliced shopping list
• 2 white onions, roughly sliced shopping list
• green beans - French or runner beans - amount up to you shopping list
• 4 - 6 carrots, peeled, halved and chunked shopping list
• A handful of peas shopping list
• Any other veg you have to hand - so long as it's happy to simmer for 30 mins. Brussels sprouts are good. shopping list
• EITHER: 2 veg stock cubes shopping list
• cornstarch to thicken shopping list
• OR: Instant brown gravy Granules (Bisto or similar). I prefer these, it gives a darker gravy. shopping list
• water shopping list
• A little oil for frying shopping list
• salt and pepper shopping list
• For the Dumplings - I've posted this before but here it is again to save you messing around..... Makes 12 shopping list
• 2 cups all purpose flour shopping list
• 2 teaspoons baking powder shopping list
• 3/4 teaspoon salt shopping list
• 2 tablespoons (when melted) butter or margarine shopping list
• 3/4 cup milk shopping list
• Mixed dried herbs (optional) shopping list

How to make it

• In a stovetop friendly casserole:
• Fry the onion until just softening
• Add the pork and fry until sealed
• Add the kidney and fry until sealed
• Cover with water to about an inch over the meat
• Add stock cubes, if using
• Bring to the boil
• Cover and simmer for 1 1/2 hours, checking on the water and adding more as needed.
• Make the dumplings:
• Sieve together the flour, baking powder and salt
• Add dried herbs if using
• Pour in butter and milk and stir to a sticky dough
• Check the pork is tender - if not, give it a bit longer
• Add the veg and more water to cover
• Bring to the boil and thicken with either cornstarch or gravy granules
• Taste and season
• Drop dessert sized spoonfuls of the dumpling mix into the boiling liquid
• Cover and simmer on a low heat for 30 minutes
• Whatever else you do during that time DON'T lift the lid to peek because the dumplings hate that and they won't be fluffy.