Beef Heart Stew
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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.
Course Main Course
Cuisine American
Keyword beef, offal
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 2 servings
Calories 381kcal
Author Vered DeLeeuw


  • 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