Beef Heart Stew
Beef heart stew is a rich, hearty, and nutritious dish that turns an affordable and often underutilized cut of meat into a tender, flavorful meal. Slow-cooked with vegetables and spices, it’s perfect for cozy dinners or meal prep.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients
- 1 beef heart about 1.5-2 lbs, trimmed and cubed
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 3 carrots sliced
- 3 celery stalks chopped
- 3 medium potatoes cubed
- 1 cup diced tomatoes canned or fresh
- 4 cups beef broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Prepare the Beef Heart: Trim any fat, connective tissue, or valves from the beef heart. Cut it into bite-sized cubes.
- Sear the Meat: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef heart cubes and sear until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
- Combine Ingredients: Return the beef heart to the pot. Add the potatoes, diced tomatoes, beef broth, smoked paprika, thyme, bay leaf, salt, and pepper. Stir to combine.
- Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally, until the beef heart is tender and the flavors are well combined.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm.
Notes
Tenderizing Tip: Marinate the beef heart in vinegar or lemon juice for a few hours before cooking to enhance tenderness.
Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Enjoy this comforting and nutrient-packed beef heart stew!
Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Enjoy this comforting and nutrient-packed beef heart stew!