Beef Heart Stew
Considered by many to be a super food, beef heart is the perfect addition to a warm bowl of soup or stew. Heart is a muscle, so this particular organ will have a texture more similar to that of steak. This affordable cut of protein is packed full of B vitamins, folate, and zinc, to name a few. Not only will you have a festive dish to serve your guests, but you will be offering an item full of important nutrients to go with it!
- 2 Tbsp 2 Tbsp 2 Tbsp Tallow, (beef fat) *You can use another high quality cooking fat in place of the tallow, such as lard, coconut oil, or butter.
- 3 lb 3 lb 3 lb London Broil, cut into bite-sized pieces
- 1 lb 1 lb 1 lb Beef Heart, cut into bite-sized pieces
- 4 whole 4 whole 4 whole Carrots, large, cut into bite-sized pieces
- 1 whole 1 whole 1 whole Onion, large, cut into bite-sized pieces
- 1 cup 1 cup 1 cup red Wine
- 3 cup 3 cup 3 cup Beef stock, (just enough to cover the meat)
- 3 Tbsp 3 Tbsp 3 Tbsp Arrowroot Flour
- This recipe is from our cookbook: Gather
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a skillet over medium heat.
- Add the meat to the skillet in three batches, and sear on all sides.
- Then, place it into a large Dutch oven. When all of the meat has been browned, sauté the carrots and onion in the skillet.
- When the carrots have browned slightly and the onions have softened, add them to the Dutch oven.
- Sprinkle everything with sea salt, and pour one cup of red wine over the mixture.
- Turn the burner to medium heat, and add enough beef stock so that the liquid is just covering the meat.
- Cover, and bring to a boil.
- Then, turn down the heat to simmer and cook for 4 hours.
- When there are 20 minutes left of cooking, add the arrowroot flour and stir to thicken the sauce slightly.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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