Beef Heart Stew
September 13, 2018 • 0 comments
Perfect for anyone looking to try beef heart for the first time. Cook it in a stew for a tender, delicious dinner, packed with nutrition and flavor. Shared with us from our friend, Pete.
- (2-3 lbs) Beef Heart
- (enough to cover meat) Water
- (3 tablespoons) salt
- (2-3 medium) onions, sliced
- (3-4 large) carrots, chunked
- (6 medium - large) potatoes, chunked
- (to near fill pot - about 6 quarts) Water
- (3 stalks) celery, chopped
- (4-6) bay leaves
- (a few dashes) rosemary
- (1/2 tsp) thyme
- (1/2 tsp) oregano
- (a dash) basil
- (a dash) dillweed
- (a dash) marjoram
- (1/4 tsp) sage
- (a dash) tarragon
- Rinse the beef heart and cut in half. It cuts well while still slightly frozen.
- Cut slices thin - about 1/4" thick. Then stack up and dice about 3/4" x 3/4".
- Put the meat in the pot and cover with water and salt. *A heavy bottom, larger pot works best*
- Start the heat and add in onions, carrots, potatoes, and celery.
- Add in rest of water to near top of pot.
- Season with bay leaves, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, pepper, and tarragon. Taste and try - taste and try! Adjust seasoning amounts as needed.
- Bring to a boil, then reduce to a simmer for about 2 hours. Set on back burner on low for this.
- Remove from heat and enjoy!
Photo by DenisenFamily on Flickr