Beef Heart Stew

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Beef Heart Stew

Beef heart has a strong flavor and a pleasantly firm texture. Although it is stronger-flavored than muscle meat, its flavor is milder than other organ meats, so if you’d like to experiment with eating offal, beef heart is a good place to start.

Beef Heart Stew
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 2 servings
Ingredients
  • 1 beef heart (1.5 lb.)
  • 1 cup beef stock
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped parsley for garnish
Instructions
  1. Prepare the heart by trimming the fat. The heart that I get at US Wellness Meats has a very thin layer of fat, so I don't bother trimming any further. Some recipes instruct you to devein the heart, but I find that slow cooking takes care of any tough parts, so there’s no need to trim them.
  2. Using a sharp chef’s knife, cut the heart into 1-inch cubes. Place in the slow cooker.
  3. Add the stock. Sprinkle with salt, pepper, cumin, paprika and oregano.
  4. Cook on high for 4 hours.
  5. Use a slotted spoon to temporarily transfer the stew to a plate, and strain the cooking liquids into a skillet. Return the beef to the slow cooker and set to warm.
  6. To the liquids in the skillet, add 1 tablespoon unsalted butter. Cook over medium-high heat, whisking often, until the sauce thickens, 5-10 minutes.
  7. Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.
Nutrition Per Serving
Calories: 381; Fat: 16g; Saturated fat: 8g; Carbohydrates: 1g; Sugar: 0g; Sodium: 818mg; Fiber: 0g; Protein: 57g

Beef Heart Stew

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