Beefheart and kidney stew

INGREDIENTS:

  • One beefheart, chopped into large cubes
  • 2 lamb or pig kidneys, prepared and chopped
  • 1 or 2 rashers of streaky smoked bacon, or lardons
  • 2 shallots
  • 1 florence fennel (if available)
  • vegetable oil, dripping or other cooking fat
  • 1 large glass of wine
  • 1 can organic butterbeans
  • 1 tsp thyme
  • 2 bayleaves
  • Salt and pepper
  • 1 heaped tbsp flour blended with a little butter

METHOD:

  • Using a deep cast-iron casserole dish, heat the cooking fat and fry off the chopped meat, and set aside.
  • Fry the bacon in the fat with the finely chopped shallots
  • Add the meat back to the pan, along with the glass of wine, herbs, salt and pepper, and bring to a simmer
  • Cook in a very slow oven, around 110C for approximately five hours
  • Add the beans and the flour mixture, stir and cook for another 20 minutes or so.

We ate this with mashed potato, carrots and leeks. Any left-over stew could be used for a pie filling.

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