Beef Kidney Stew - For the Carnivore Diet

Name: Beef Kidney Stew - For the Carnivore Diet
Prep time: PT1 hour total (30–45 minutes soaking, 25–30 minutes cooking)
Yield: 4
Ingredients: 2 lb (900 g) beef kidneys, trimmed and cut into 1-inch pieces; 1 cup cold whole milk or cold salted water (1 tsp salt per cup water), for soaking (optional); 3 tbsp beef tallow; 4 cups unsalted beef bone broth; 1 beef marrow bone (3–4 inches), optional for richness; 1 tbsp unflavored beef gelatin, bloomed in 2 tbsp cold water (optional, for thicker stew); 2 to 2 1/2 tsp fine salt, to taste

A simple, rich carnivore stew of seared beef kidneys simmered in bone broth and finished with tallow and salt.

This stew highlights beef kidney’s deep, savory character with just a few animal-based ingredients. Sear the kidneys in tallow, simmer gently in bone broth, and season simply with salt for a clean, hearty bowl.

For a milder flavor, trim the white core from the kidneys and optionally soak the pieces in cold milk or lightly salted water before cooking. This softens the minerality without adding any plants or spices.

A marrow bone enriches the broth naturally while it simmers. If you prefer a thicker stew, finish with a touch of beef gelatin. Serve hot and salty, either on its own or alongside soft-scrambled eggs for an all-animal plate.

Leftovers keep well and reheat quickly. Warm gently to avoid overcooking the kidneys, which are best when tender but not rubbery.

Ingredients

2 lb (900 g) beef kidneys, trimmed and cut into 1-inch pieces
1 cup cold whole milk or cold salted water (1 tsp salt per cup water), for soaking (optional)
3 tbsp beef tallow
4 cups unsalted beef bone broth
1 beef marrow bone (3–4 inches), optional for richness
1 tbsp unflavored beef gelatin, bloomed in 2 tbsp cold water (optional, for thicker stew)
2 to 2 1/2 tsp fine salt, to taste

Instructions

Trim the kidneys: remove any outer membrane and the firm white core. Cut into 1-inch pieces.
Optional soak: submerge the kidney pieces in cold milk or cold salted water for 30–60 minutes. Drain, rinse, and pat very dry.
Set a heavy pot over medium-high heat. Add beef tallow and heat until shimmering.
Sear kidneys in batches, 1–2 minutes per side, until well browned but not cooked through. Transfer to a bowl.
Pour in the beef bone broth and scrape up any browned bits. Add the marrow bone if using, then return the kidneys and any juices to the pot.
Bring to a gentle simmer, cover, and cook on low for 20–30 minutes, until the kidneys are tender but not rubbery. Season with salt to taste.
Optional thickening: remove the pot from heat and stir in the bloomed beef gelatin until dissolved.
Rest 5 minutes to settle flavors. Adjust salt and serve hot, with an extra spoon of tallow if you like more richness.

Time: 1 hour total (30–45 minutes soaking, 25–30 minutes cooking) Servings: