Beef with pickled walnuts

2 1/4   lb           Stewing steak
     1/2   lb           Ox kidney
   4                    Onions
   1       lb           Carrots
   6                    Pickled walnuts (or more)
   2                    Bay leaves
   3       tb           Beef dripping or olive oil
   1 1/2   oz           flour
   1       pt           (scant) light stock

  Prepare the meats in the usual way, removing all
  traces of fat, gristle and membrane, and cut into
  large chunks. Cut the onions into one-eighths. Scrub
  or scrape the carrots and cut them into 1/2 to 3/4
  inch lengths. 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.
  Transfer to a flameproof casserole. "Wash out" the
  frying pan with some of the stock and add it to the
  casserole.  Add the rest of the stock, 2 tablespoons
  juice from the jar of pickled walnuts and the bay
  leaves. Season with salt and pepper and bring to
  simmering point. Cover and cook at 300 F (150 C) gas
  mark 2 for about 3 hours until the meats are very
  tender and the gravy is deliciously rich.
  
  Add the quartered or sliced walnuts to the beef. Check
  the stew for seasoning and cook for about 15 minutes
  more before serving.
  
  Source: Philippa Davenport in "Country Living"
  (British), January 1988.