English Pub-Style Beef and Kidney Stew in Yorkshire Pudding Recipe

Add the onions and carrots to a pot. Sprinkle over the flour and stir for a minute or two so it blends in smoothly and doesn’t taste raw.

Pour in the beef broth and red wine, then stir in the tomato paste. Add Worcestershire sauce, salt, pepper, tarragon, and rosemary.

Cover and cook on low heat for about 2 hours, stirring now and then. If it thickens too much, loosen it with a splash of water or broth.

Stir in the mushrooms for the last 15–20 minutes so they stay tender and don’t overcook.

Whisk eggs, milk, flour, and salt until smooth. Let the batter rest for 10 minutes if you can; it helps it bake up more evenly.

Heat the oven to 220°C. Divide the batter into molds and bake until puffed and browned; try not to open the oven door for the first 15 minutes.

Place the Yorkshire puddings on plates. Spoon the stew into the center or ladle it over the top, then serve right away while hot.