From field to fork, we proudly offer grass-fed meats and charcuterie. Enjoy FREE shipping on orders $165+!

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


  1. Rinse the beef heart and cut in half. It cuts well while still slightly frozen. 
  2. Cut slices thin - about 1/4" thick. Then stack up and dice about 3/4" x 3/4".
  3. Put the meat in the pot and cover with water and salt. *A heavy bottom, larger pot works best*
  4. Start the heat and add in onions, carrots, potatoes, and celery.
  5. Add in rest of water to near top of pot.
  6. 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.
  7. Bring to a boil, then reduce to a simmer for about 2 hours. Set on back burner on low for this.
  8. Remove from heat and enjoy!

Photo by DenisenFamily on Flickr