Beef Heart Stew

Ingredients:

  • 1 Beef heart (trimmed and cut into cubes)
  • 2 Onions (diced)
  • 3 Carrots (peeled and sliced)
  • 3 Potatoes (peeled and cubed)
  • 2 Tomatoes (diced, or 1 can diced tomatoes)
  • 4 cups Beef broth
  • 2 Bay leaves
  • 1 tsp Thyme (dried or fresh)
  • 1/2 cup Red wine (optional but adds depth of flavor)
  • Salt and pepper (to taste)
  • 2 tbsp Olive oil (for sautéing)

Instructions:

  1. Prepare the Beef Heart:

    • Trim any excess fat and connective tissue from the beef heart. Cut it into bite-sized cubes (about 1 to 1.5-inch pieces).

  2. Sauté the Vegetables:

    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Add the diced onions and sauté for about 5 minutes until they soften and become translucent.
    • Add the carrots and potatoes to the pot, and sauté for an additional 3-4 minutes.

  3. Brown the Beef Heart:

    • Add the cubed beef heart to the pot, stirring occasionally to brown the meat on all sides (about 5-7 minutes). The beef heart should release a bit of liquid and become slightly caramelized.

  4. Add Tomatoes and Red Wine:

    • Stir in the diced tomatoes (or canned tomatoes) and red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly for about 2 minutes.

  5. Simmer the Stew:

    • Add the beef broth, bay leaves, and thyme to the pot. Stir to combine. Bring the mixture to a simmer.
    • Reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef heart is tender and the vegetables are cooked through. If you find the stew getting too thick, add a little more beef broth or water to reach your desired consistency.

  6. Season and Serve:

    • Taste the stew and season with salt and pepper to taste.
    • Remove the bay leaves before serving.

  7. Serve:

    • Ladle the stew into bowls and serve hot. It pairs wonderfully with a crusty bread to soak up all the delicious broth.

Tips:

  • Slow Cooker Option: If you prefer to make this in a slow cooker, after browning the beef heart and sautéing the vegetables, add everything (including broth, wine, and seasonings) to the slow cooker and cook on low for 6-8 hours.
  • Wine Substitution: If you don’t want to use wine, you can substitute with more beef broth or even a splash of balsamic vinegar for a bit of acidity.
  • Herb Variations: You can also add rosemary or oregano for additional flavor depth if you like.
  • Make Ahead: This stew tastes even better the next day, so feel free to make it in advance and reheat it.

This Beef Heart Stew is the epitome of comfort food—rich, flavorful, and satisfying. The beef heart becomes incredibly tender when slow-cooked, and the aromatic broth with vegetables creates a dish that’s perfect for a cozy, nourishing meal. Enjoy!

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