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All Recipes > Steak and Kidney Pie

Beef Sampler Pack - $145 5 stars (1)

Kidney (beef) - $6.00/lb

Stew Beef - $8.50 each 5 stars (1)

Steak and Kidney Pie


  • 1 beef kidney about 1 lb.
  • 2  1/2 lbs. beef for stew cut into 1” chunks
  • 1/4 cup all-purpose flour
  • salad oil
  • 1 large onion chopped
  • 1/2 cup dry red wine or beer
  • water
  • 2 beef-flavored bouillon cubes or envelopes
  • 2 tsp. Worcestershire
  • 1/4 tsp. pepper
  • 1 19-inch unbaked piecrust
  • 1 egg yolk


  1. Wash kidney; remove membrane and hard white parts and with sharp knife, cut into 1” chunks.
  2. On waxed paper, coat kidney and beef chunks with flour. In 5-quart Dutch oven over medium-high heat, heat 3 tablespoons oil. Cook kidney and beef chunks, several pieces at a time, until well browned. Remove pieces as they brown and add more oil, as needed.
  3. Reduce heat to medium; add onion to drippings. Cook until onion is almost tender, about 3 minutes, stirring occasionally.
  4. Stir in wine, ½ cup water, bouillon, Worcesterhire, and pepper, stirring to dissolve bouillon cubes. Add meat and heat to boiling; reduce heat to low. Cover and simmer 2 hours or until meat is fork-tender.
  5. Spoon mixture into 2-quart round shallow casserole. Preheat oven to 400° F. Prepare pastry; roll into circle 1” larger than casserole.
  6. Fit crust loosely over meat mixture; trim pastry overhang to about 1” and make a fluted edge. Beat egg yolk with 1 tsp. water. Brush pastry with egg-yolk mixture. With point of knife, make slits in crust.
  7. Bake pie 40 minutes until browned and bubbly. Cover loosely with foil if crust browns too quickly.

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