Here it is! I adapted this from a recipe in The Frugal Gourmet Cooks American. It was orginially made as a pot pie. Serve with a green salad.
-3+ slices of bacon, cut into a large dice
-1 1/2 pounds of chuck steak cut into 1/2 inch dice
-about 1 1/2 cups beef stock or 1 cup stock + 1/2 cup red wine
-3 TBS soy sauce (wheat free)
-2+ garlic cloves, crushed
-2 - 4 lamb or veal kidneys, cleaned of inner fat and cut into 1/2 inch cubes (2 medium or 4 small kidneys)
-10 oz mushrooms, sliced
-1/2 yellow onion, chopped
-3 TBS chopped fresh parsley
-1 tsp dried thyme (or to taste)
-1/2 tsp dried sage (or to taste)
-cornstarch to thicken (optional)
-salt and pepper to taste
Heat a heavy dutch oven and lightly brown the bacon. Turn up the heat and brown the beef well. Add enough stock to barely cover and put a lid on the pot. Simmer the meat until tender, about a half an hour.
Add the remaining ingredients, except the cornstarch. Save a bit of the liquid to mix with the cornstarch (you can always use water, too). Simmer for another 15 minutes. Decide if you want to thicken the stew.
To thicken: for every cup of liquid in the pot combine 1 TBS cornstarch with the reserved stock. Mix well and add to the pot, stirring as you add. Continue stirring until thick. Don't boil or the thickening may "break".
You can make this into a pot pie by putting the stew into a 10" deep dish pie pan and covering with a crust of your choice. Bake accordingly (about 40 minutes at 375 degrees F for the traditional flour crust).