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Beef Heart Stew
Beef heart stew is tender and flavorful. It's the best way to enjoy the health benefits of beef heart, which can otherwise be tough and gummy.
Servings 2 servings
- 1 beef heart (1.5 lb.)
- 1 cup beef stock
- 1/2 teaspoon Diamond Crystal 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 them in the slow cooker.
Add the beef stock. Sprinkle with salt, pepper, cumin, paprika, and oregano.
Cover and 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 saucepan. Return the beef to the slow cooker, cover, and set to warm.
To the liquids in the saucepan, add 1 tablespoon unsalted butter. Cook over medium-high heat, whisking often, until the sauce thickens, about 5 minutes.
Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.
Serving: 0.5recipe | Calories: 381kcal | Carbohydrates: 1g | Protein: 57g | Fat: 16g | Saturated Fat: 8g | Sodium: 818mg