This recipe is the perfect way to enjoy a beef cut that can be tough and gummy. Slow cooking makes it wonderfully tender! I enjoy eating internal organs such as beef liver, chicken liver, and beef tongue. This beef heart stew is one of my favorite offal recipes. It’s easy to make, hearty, and flavorful. It’s a simple recipe. You cube the heart, add spices and broth, and cook it in the slow cooker. Reduce the cooking liquids to create a tasty gravy (just like I do in this beef shanks recipe), and serve!
Instructions
Recipe Card
Beef heart: You can’t typically find it in the United States in supermarkets. I usually order it online. Beef stock: Store-bought is fine. To season: Kosher salt, garlic powder, cumin, paprika, and oregano. Butter: I use it to thicken the cooking juices into rich gravy. Cornstarch: A small amount to help thicken the cooking liquids. Chopped parsley: Used as garnish.
Cut the heart into 1-inch cubes. Place the cubes in your slow cooker pan. Add beef broth and spices. Cover and cook on high for 4 hours. Serve the stew with the gravy, garnished with parsley.
Trim the Fat Layer
Beef heart is huge - it can weigh as much as 2 pounds. When you buy it at the butcher’s or order it online, you’ll typically get it cut into two halves and trimmed. As you can see in the photo below, the heart you get will likely have a fat layer. You can trim some of it before cooking the heart if it’s very thick.
Mashed cauliflower Cauliflower rice Zucchini noodles Baked spaghetti squash Mashed butternut squash Shirataki noodles Hearts of Palm pasta
I also add a green side dish, such as roasted Brussels sprouts, roasted green beans, or oven-roasted broccoli.
