Beef and Pigeon Stew

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) steak and kidney
  • Flour
  • Salt and pepper
  • 2 pigeons, drawn and halved
  • 4 bacon rashers
  • 4 oz (125 g) onions, sliced
  • Dripping
  • 10 fl oz (60 ml) stout
  • 2 tablespoons cider vinegar
  • 1 bunch herbs (thyme, parsley and bay leaf)


Cut the steak and kidney into 1 in. (2.5 cm) cubes and toss in seasoned flour. Wrap each pigeon half in a bacon rasher. Fry the onions lightly in dripping, add the meat and let it brown. Stir in the stout and vinegar and simmer for 15 minutes.

Arrange half the meat and onion mixture in a deep ovenproof dish, lay the pigeons on top, cover with the rest of the meat and onion and pour over the pan juices. Add the herbs and a sprinkling of salt and pepper. Cover well and cook in the oven at gas mark 3, 325°F (160°C), for about 3 hours.