This is a very tasty stew, that came from Nova Scotia in the 60s. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes.
Beef Heart Stew Ingredients
1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
teaspoon seasoned salt
How to Make Beef Heart Stew
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Beef Heart Stew Nutritions
Calories: 188.7 calories
Carbohydrate: 2.8 g
Cholesterol: 169 mg
Fat: 8.1 g
Fiber: 0.3 g
Protein: 24.5 g
SaturatedFat: 2.3 g
ServingSize:
Sodium: 645.2 mg
Sugar: 0.6 g
TransFat:
UnsaturatedFat:
Beef Heart Stew Reviews
Very easy. The smell as it simmers will drive you to drool. I added dried shitake mushrooms.
Added small carrots and served over rice. needed a little more taste. put soy sauce on top. it was great. was really easy in pressure cooker.
This is some of the tastiest beef stew Ive ever made/eaten. I used three medium-sized hearts and increased the proportions accordingly ... and added a bag of still-frozen green peas to the hot stew at the end. The squeamish (who will probably not be viewing this recipe anyway...) would do well to put aside their reluctance and appreciate the fact that beef heart is nothing more than a big chunk of boneless, relatively lean, meat that cooks up into a very flavorful stew
I might not be a beef heart fan, but this dish had a pretty good flavor. I only cooked it for the 2 hours so maybe more time would have made it a little more tender and more to my liking.
I was skeptical having never had beef heart before. Now Im not sure Ill like regular stew meat again I added 2 carrots peeled and cut into large pieces, and threw frozen peas in at the very end. I also let it cook in my crock pot on the warm setting for an extra 24 hours to help the meat tenderize. Absolutely delicious
Amazing I always liked the taste of beef heart but I rarely made it as it was too tough and too hard to find. But now that I found a place and have this stew recipe...forget about it
This was fantastic. I made paprika dumplings to pour the stew over. It was great.
Very blunt flavor, but not too strong. This is a good stock recipe for using a beef heart, with few bells or whistles. Not bad as it is, and has plenty of room for creativity.
I messed it up....too much flour....and out of sync......gonna throw it all in the crock pot for the morning.
The cooking method for the beef heart was perfect. I used 1/2 chunk dredged in flour in olive oil. When the meat looked browned I added a super dice onion with 1 cup of white wine.I then added about 1 cuo of chopped organic celry and stirred it gently for about an hout after adding Tamari some Lawreys seasoning slat and some fresh ground black pepper. I stirred this every 15 minutes for about 45 minutes and then added another cup of white wine and some super diced organic red potatoes which I simmered for about 15 minutes until they werent crunchy. Then I added about 1 lb frozen organic chopped carrots and cooked the carrot mix for about 10 minutes Then I added 1lb organic wax beans chopped fine after dethawing and about 2 cups of frozen peas. End result - stunning I will make this again and again.
2-3 hours on low was way to long. After 1.5 hours smelled burnt and was burnt to a crisp. What a waste of good meat.
My kids ate the whole crockpot I didnt elaborate on the cut of meat and they had no idea, I will be making this again
Good starting base recipe for heart stew.I had half of a heart, about 1-1/4 lbs.Rolled my meat cubes in 1/4 cup flour, did not make the stew floury or thick.After browning, removed the meat from the pot and sauteed 1 chopped onion, barely even noticed any extra onion in the finished product. Deglazed with 1/2 cup red wine.Added back the meat, 1/2 lb chopped carrots, 1/2 lb chopped celery, and 1 cup of beef stock instead of water. Added 1/2 tsp of ground mustard and a healthy tsp of black pepper in addition to salt.Covered and simmered for 2-1/2 hours, stirring once per hour.
We enjoyed this a great deal. Its not fancy and really lets the flavor of the heart shine through. We will definitely make this again.
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