This beef heart stew recipe is tender and flavorful. It’s the best way to enjoy the health benefits of an animal part which can otherwise be tough and gummy.
I’ve been making this beef heart stew recipe often lately, almost twice a month. It’s easy to make, tasty, and very healthy.
What does beef heart taste like?
It 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 (except perhaps beef tongue).
So if you’d like to experiment with eating offal, this recipe is a good place to start. And another pleasant way to eat organ meat is this delicate, tasty chicken liver mousse.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty beef heart recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Beef heart
- Beef stock
- Kosher salt
- Spices: cumin, paprika, and oregano
- Chopped parsley for garnish
How to cook beef heart?
As you can probably imagine, it’s a tough muscle. To make it edible, you need to either slow cook it as I do here, or you can slice it into “steaks” and flash fry – no more than 30 seconds per side, keeping it rare. If you overcook it, it will be tough and inedible.
In contrast, chicken hearts can be simply pan-fried in olive oil and spices, and they come out tender and delicious.
Although I do occasionally make steaks, a stew is my favorite way to prepare this cut. It’s tender and very flavorful.
Is it good for you?
Yes. Just like all organ meats, beef heart is incredibly nutritious. I should add that for meat-eaters, it’s also a matter of doing the right thing ethically to eat the entire animal. Eating just the muscle meat of the animals we kill is wasteful and irresponsible.
What side dishes go with this beef heart stew recipe?
Since it’s a saucy dish, I like to serve it on top of something that would soak up those yummy juices.
What about leftovers?
You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them very gently, in the microwave, covered, on 50% power.
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Beef Heart Stew
- 1 beef heart (1.5 lb.)
- 1 cup beef stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley for garnish
- 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.
- Using a sharp chef’s knife, cut the heart into 1-inch cubes. Place in the slow cooker.
- Add the stock. Sprinkle with salt, pepper, cumin, paprika and oregano.
- Cook on high for 4 hours.
- 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.
- 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.
- Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.