Name: Beef Heart Stew (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Beef Heart-cut into 1 inch cubes; 2 Carrots-peeled and chopped; 2 Potatoes-peeled and cubed; 1 Onion-chopped; 2 Celery stalks-chopped; 6 cups Beef Broth; 1 (14.5 oz) can Diced Tomatoes-undrained; 2 tbsp Tomato Paste; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1/2 tsp Black Pepper; 1 tsp Salt; 2 tbsp Olive Oil

Recipe tier

A hearty and comforting stew featuring tender beef heart, root vegetables, and a rich tomato-based broth.

Total 3h

Serves 6

Steps 8

Ingredients 13

Beef Heart
2 lbs 900 g Beef Heart-cut into 1 inch cubes
Vegetables
2 250 g Carrots-peeled and chopped
2 200 g Potatoes-peeled and cubed
1 150 g Onion-chopped
2 200 g Celery stalks-chopped
Broth & Seasoning
6 cups 1.4 L Beef Broth
1 (14.5 oz) can 411 g Diced Tomatoes-undrained
2 tbsp 30 mL Tomato Paste
1 tsp 5 mL Dried Thyme
1 tsp 5 mL Dried Rosemary
tsp 2.5 mL Black Pepper
1 tsp 5 mL Salt
2 tbsp 30 mL Olive Oil

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Equipment

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Instructions

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Heat Olive Oil in a large pot or Dutch oven over medium-high heat.
Add Beef Heart and brown on all sides. Remove from pot and set aside.
Add Onion and Celery to the pot and cook until softened, about 5 minutes.
Add Carrots and Potatoes and cook for another 3 minutes.
Stir in Tomato Paste, Dried Thyme, and Dried Rosemary. Cook for 1 minute.
Return Beef Heart to the pot. Add Beef Broth and Diced Tomatoes.
Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until Beef Heart is very tender.
Season with Salt and Black Pepper to taste. Serve hot.