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

Serves: 8

Serves: 8decrease servingsincrease servings



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
  1. Heat a skillet over medium heat.
  2. Add the meat to the skillet in three batches, and sear on all sides.
  3. Then, place it into a large Dutch oven. When all of the meat has been browned, sauté the carrots and onion in the skillet.
  4. When the carrots have browned slightly and the onions have softened, add them to the Dutch oven.
  5. Sprinkle everything with sea salt, and pour one cup of red wine over the mixture.
  6. Turn the burner to medium heat, and add enough beef stock so that the liquid is just covering the meat.
  7. Cover, and bring to a boil.
  8. Then, turn down the heat to simmer and cook for 4 hours.
  9. When there are 20 minutes left of cooking, add the arrowroot flour and stir to thicken the sauce slightly.

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