beef heart stew recipe

Written ByJenny Smyth Posted on
beef heart stew recipe
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The Best beef heart stew recipe

I’ve been making this beef heart stew recipe for years, and it’s always a hit with my family. The dish originated from my grandmother, who learned it from her mother, who was a skilled cook in their small town in the Midwest.

The beef heart is tender and flavorful, and the slow-cooked stew is perfect for a chilly evening. I love how the rich broth and the beef heart come together to create a hearty and comforting meal that’s perfect for any occasion.

My kids love it when I serve it with crusty bread or over mashed potatoes, and it’s also a great way to get them to eat their vegetables. The technique of slow-cooking the beef heart is key to making this recipe work, as it breaks down the connective tissue and makes the meat incredibly tender.

I always make sure to use high-quality ingredients, including grass-fed beef and fresh vegetables, to ensure that the dish tastes its best. This recipe is a staple in our household, and I’m happy to share it with you so you can enjoy it with your loved ones too.

One of the things I appreciate about this recipe is that it’s not only delicious but also packed with nutrients. The beef heart is an excellent source of iron, zinc, and B12, making it a great option for families looking for healthy meal ideas.

Plus, the slow-cooking process allows the flavors to meld together beautifully, creating a depth of flavor that’s hard to beat.

Hearty Beef Heart Stew

Hearty Beef Heart Stew

4.8 from 1080 votes

A rich and savory stew made from beef heart, a nutrient-dense cut that becomes tender and flavorful when slow-cooked. This rustic dish is perfect for a comforting meal, packed with vegetables and aromatic herbs.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 lbs beef heart, trimmed and cut into 1-inch cubes
3 tbsp olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
8 oz mushrooms, sliced
2 tbsp tomato paste
4 cups beef broth
1 cup red wine (optional)
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
Salt and black pepper to taste
2 tbsp all-purpose flour (optional, for thickening)
2 tbsp fresh parsley, chopped for garnish

👨‍🍳Directions

1Pat the beef heart cubes dry with paper towels and season generously with salt and pepper.
2Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering, then add the beef in a single layer.
3Sear for 3 to 4 minutes per side until deeply browned, working in batches to avoid overcrowding, and transfer the browned meat to a plate.
4Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
5Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until it becomes translucent and soft.
6Stir in the garlic, carrots, celery, and mushrooms, and cook for another 5 minutes until the vegetables begin to soften and the mushrooms release their moisture.
7Add the tomato paste and stir it into the vegetables, cooking for 1 to 2 minutes to deepen its flavor.
8Pour in the red wine if using, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 2 to 3 minutes until slightly reduced.
9Return the seared beef heart to the pot and pour in the beef broth, ensuring the meat is mostly submerged.
10Add the bay leaves, dried thyme, and smoked paprika, and bring the liquid to a gentle boil.
11Reduce the heat to low, cover the pot, and let the stew simmer for 2 hours, stirring occasionally, until the beef heart is tender and easily pierced with a fork.
12If a thicker stew is desired, mix the flour with 2 tablespoons of cold water in a small bowl to form a smooth slurry.
13Stir the slurry into the simmering stew and cook for an additional 5 to 10 minutes, uncovered, until the liquid has thickened to your liking.
14Taste and adjust seasoning with salt and pepper before serving.
15Remove the bay leaves and ladle the stew into bowls.
16Garnish with fresh chopped parsley and serve hot, ideally with crusty bread or over mashed potatoes to soak up the rich sauce.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Small bowl (for flour slurry)
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 180mg🧂Sodium: 780mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 45g

📝Notes

Tips: Trim all visible fat and connective tissue from the beef heart for the best texture. For a deeper flavor, marinate the cubed beef heart in red wine and herbs overnight. If you prefer a thicker stew, you can also mash some of the cooked vegetables against the side of the pot before serving.

Watch Video Of How Hearty Beef Heart Stew Works

This beef heart stew recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want to impress your guests at your next dinner party.

It’s easy to reheat and serve over rice or with some crusty bread on the side.

One of my favorite things about this recipe is how well it stores in the fridge – simply let it cool completely before transferring it to an airtight container and refrigerating it overnight.

❓ Frequently Asked Questions About Hearty Beef Heart Stew

Q: What type of beef heart should I use?

In general, you’ll want to use a grass-fed beef heart for this recipe. Grass-fed beef tends to be leaner and has a more robust flavor than grain-fed beef.

Q: Can I substitute other cuts of beef?

No, you should not substitute other cuts of beef for this recipe. Beef heart has a unique texture and flavor that won’t be replicated by other cuts.

Q: How long does the stew need to cook?

The stew needs to cook for at least 2-3 hours on low heat or 1-2 hours on high heat.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the beef heart in a pan before adding all the ingredients to the slow cooker.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians because it contains beef heart.

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