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!

30 minutes

4 hours

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	414
Fat:	19 g
Carbohydrates:	4 g
Protein:	48 g
Calculated per serving.

Serves: 8

Ingredients

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 Wine, red
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

Process

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.