Beef with Pickled Walnuts

• 2 1/4 pounds bear steak stewing
• 1/2 pound ox kidney
• 4 each onions
• 1 pound carrots
• 6 each walnuts pickled
• 2 each bay leaves
• 3 tablespoons beef drippings
• 1 1/2 ounces flour, all-purpose
• 1 pint stock light

1. Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks.
2. Cut the onions into one-eighths.
3. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths.
4. Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well-flavoured oil.
5. Transfer to a flameproof casserole.
6. Wash out the frying pan with some of the stock and add it to the casserole.
7. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves.
8. Season with salt and pepper and bring to simmering point.
9. Cover and cook at 300F (150C) for about 3 hours until the meats are very tender and the gravy is deliciously rich.
10. Add the quartered or sliced walnuts to the beef.
11. Check the stew for seasoning and cook for about 15 minutes more before serving.

stewing, kidney, onions, carrots, walnuts, bay leaves, beef drippings, flour, light

Taken from recipeland.com/recipe/v/beef-pickled-walnuts-35963 (may not work)