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Beef Kidneys in a Slow Cooker

Make a hearty meat dish for lunch or dinner. Beef kidneys with meat come together easily in a slow cooker. A slow cooker has long been a trusted helper in the kitchen, and for good reason — it handles all kinds of cooking so you don't have to stand at the stove for hours. This dish proves the point: the ingredients are first browned, then braised in the slow cooker. For this recipe it's best to use boneless beef, just the lean meat. And whatever you do, don't skip soaking the kidneys!

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Beef kidneys in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 9 g
Fats 15 % 3 g
Carbohydrates 40 % 8 g
103 kcal
GI: 29 / 57 / 14
    1. Trim the membranes from the beef kidneys and cut away the fat. Rinse the cleaned kidneys thoroughly, then put them in a bowl and cover with cold water. Soak the offal for 7–8 hours, changing the water every 2 hours. This gets rid of the strong odor kidneys are known for — the longer they soak, the better. 2. Rinse the beef and cut it into cubes. Cut the soaked kidneys into cubes about the same size as the meat. 3. Peel the onion and chop it finely. Peel the carrots, rinse them under running water, and cut them into large cubes. Peel the garlic and slice it thin. 4. Pour a little vegetable oil into the slow cooker insert and add the onion and garlic. Choose the "Sauté" setting and cook for 2 minutes — the onion will turn translucent and the garlic will release its aroma into the oil. 5. Add the kidneys and beef to the vegetables and keep cooking for 5 minutes, stirring so every piece browns on all sides. 6. Now sprinkle in the flour and season with salt and pepper. Stir so the flour coats the meat and kidneys evenly. 7. In a small bowl, combine the tomato sauce, red wine, and a little water. Mix well, then pour the sauce over the contents of the slow cooker — don't stir. 8. Lay the carrots on top of the sauce. Switch to the "Stew" (braise) setting and cook for 1 hour 30 minutes. The beef should turn tender and the kidneys mild and delicate. Serve hot, garnished with fresh parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Beef kidneys - 86  kcal/100g

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