Day 16 – Beef Heart Stew Recipe

Say Wha?!?!

That’s right, this over 200lb, brought up on frozen and canned foods, spent hours in front of the television, used to hate to touch a chicken breast girl just sliced and diced a cow’s heart and put it in a stew!  And you know what?  It was A-MA-ZING!  Seriously, the heart just tasted like the best stewing beef I’ve ever had.  In fact it was just so tender and delicious it almost tasted like slicing up a new york strip or a filet mignon and putting it into a stew. Which of course is crazy because they are such expensive meats.  But with heart it’s cheaper than even using any sort of chuck roast. I’m not kidding, give it a try.  And use this recipe.  It really works.

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Beef heart stew – Recipe

Ingredients:

  • 2-3 pounds beef heart cut into cubes (What this video for how to slice and dice)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp ground cumin
  • oil of choice for frying
  • 2 medium onions, chopped
  • 2 celery stalks, chopped
  • 1 cup red wine
  • 3-4 cups beef broth (Use just enough to make sure all the veg are covered, for me that 4 cups but it may be different for smaller deeper pans/slow cookers)
  • 1 1/2 tsp freeze dried coffee granules
  • 1 tsp dijon mustard
  • 1 tsp pepper
  • 1 tsp Frank’s hot sauce 
  • 4 carrots, chopped
  • 1 medium turnip, chopped
  • some chopped cilantro
  • 2-3 bay leaves

Instructions:

  • Preheat oven to 200 (6 hours) 300 (4 hours)
  • Add the salt, pepper, and cumin to the meat in a bowl or bag and toss until pretty evenly coated. Let it sit there while you prepare the rest.
  • In a dutch oven brown the beef, remove from pan
  • Sautee celery and onions, remove from pan
  • While the celery and onions are cooking in a small bowl mix together coffee, mustard, pepper and hot sauce.
  • Toss the mixture in with the bowl of the now browned beef, coating each piece.
  • Deglaze the pan with some of the wine.
  • Now just plop everything back in placing the the bay leaves on top (don’t forget to take them out!)*

*If you wanted to use a slower cooker use a regular pan and after deglazing it pour the wine into the slow cooker pot along with everything else. Set it to low for 6 hours or high for 4 hours.

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