This tender and flavorful beef heart stew is made in the slow cooker and seasoned with cumin, garlic powder, paprika, and oregano.
This recipe is an excellent way to enjoy a cut that can be tough and gummy. Slow cooking makes it perfectly tender!
It's a simple recipe. You cube the heart, add spices and broth, and cook it in the slow cooker. Reduce the cooking liquids to create a tasty gravy (just like I do in this beef shanks recipe), and serve!
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Beef heart: You can't typically find it in the United States in supermarkets. I usually order it online.
- Beef stock: Store-bought is fine.
- To season: Kosher salt, garlic powder, cumin, paprika, and oregano.
- Butter: I use it to thicken the cooking juices into rich gravy.
- Cornstarch: A small amount to help thicken the cooking liquids.
- Chopped parsley: Used as garnish.
- Smoked paprika is a good substitute for regular paprika in this recipe. I like the smoky flavor it adds.
- Thyme can successfully replace the oregano in this recipe. I tried both and liked them equally.
- Sometimes, I use cilantro instead of parsley. I enjoy its peppery flavor.
Beef Heart Stew Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:
Cut the heart into 1-inch cubes.
Place the cubes in your slow cooker pan. Add beef broth and spices.
Cover and cook on high for 4 hours.
Use a slotted spoon to temporarily transfer the cooked heart to a plate, and strain the cooking liquids into a saucepan. Return the meat to the slow cooker, cover, and set to warm. Cook the liquids with butter until they reduce into rich gravy. You can add cornstarch to speed things up.
Serve the stew with the gravy, garnished with parsley.
- The heart of a cow works hard and is a tough muscle. To make it edible, you need to either slow cook it as we do here or slice it into "steaks" and flash fry them - no more than 30 seconds per side, keeping the meat rare. Overcooking will make this cut tough and inedible (note that the USDA says to cook beef organ meats to 160°F). In contrast, chicken hearts can be simply pan-fried in olive oil and spices and come out tender and delicious.
- Beef heart is huge - it can weigh as much as 2 pounds. When you buy it at the butcher's or order it online, you'll typically get it cut into two halves and trimmed. As you can see in the photo below, the heart you get will likely have a fat layer. You can trim some of it before cooking the heart if it's very thick.
Yes! It's edible and delicious as long as you cook it correctly - either cut it into steaks and quickly grill or fry them; cube it, thread it onto skewers, and grill; or slow-cook it until very tender.
This cut has a gamey flavor and a pleasantly firm texture. Although it is stronger-flavored than muscle meat (such as ribeye steak), its flavor is milder than other organ meats, except beef tongue, which is milder.
So, if you'd like to experiment with eating offal, this recipe is an excellent place to start.
When cooking it low and slow, as we do here, there's no need for a marinade. If pan-frying, grilling, or broiling, a marinade combining acid, oil, and spices can help tenderize and flavor the meat.
Since this is a saucy dish, I like to serve it on top of something that would soak up those yummy juices. Here are some excellent options:
- Mashed cauliflower
- Cauliflower rice
- Zucchini noodles
- Baked spaghetti squash
- Mashed butternut squash
- Shirataki noodles
- Hearts of Palm pasta
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, covered, at 50% power.
More Offal Recipes
Beef Heart Stew
- Using a sharp chef’s knife, cut the heart into 1-inch cubes. If they have a thick fat layer, you can trim some of it. Place the cubes in the slow cooker pan.
- Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
- Cover and cook on HIGH for 4 hours.
- Use a slotted spoon to temporarily transfer the heart to a plate, and strain the cooking liquids into a saucepan. Return the meat to the slow cooker, cover it, and set it to warm.
- Mix the cornstarch with 2 teaspoons of cold water. Stir this cornstarch slurry and 1 tablespoon of unsalted butter into the liquids in the saucepan. Cook over medium heat, whisking often, until the sauce thickens, about 2 minutes. Remove from the heat as soon as the sauce thickens.
- Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.
- The heart is a tough muscle. To make it edible, you should either slow cook it as I do here or slice it into "steaks" and flash fry them.
- Some recipes instruct you to devein the heart, which is helpful when you flash-cook it. But slow cooking softens the tough parts, so trimming them is unnecessary.
- You can thicken the cooking liquid by adding a tablespoon of cornstarch mixed with 2 tablespoons of cold water directly to the slow cooker pan at the end of cooking. Mix in this slurry, cover, and cook on HIGH for 30 minutes.
- Keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, covered, at 50% power.
Add Your Own Notes
Nutrition per Serving
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