Slow Cooked Beef Heart Stew

Name: Slow Cooked Beef Heart Stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 2 servings
Ingredients: 1 beef heart; 1 cup beef stock; ½ teaspoon Diamond Crystal kosher salt; ½ teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; 1 teaspoon cornstarch; 1 tablespoon unsalted butter; 2 tablespoons parsley

User Reviews

5.0

120 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
2 servings
Calories
381 kcal
Course
Main Course
Cuisine
American

Slow Cooked Beef Heart Stew

Winston Campbell

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This tender and flavorful beef heart stew is made in the slow cooker and seasoned with cumin, garlic powder, paprika, and oregano.

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Ingredients

Servings

1 beef heart 1.5 pounds
1 cup beef stock
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon dried oregano
1 teaspoon cornstarch
1 tablespoon unsalted butter
2 tablespoons parsley chopped, for garnish

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Instructions

Using a sharp chef’s knife, cut the heart into 1-inch cubes. If they have a thick fat layer, you can trim some of it. Place the cubes in the slow cooker pan.
Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
Cover and cook on HIGH for 4 hours.
Use a slotted spoon to temporarily transfer the heart to a plate, and strain the cooking liquids into a saucepan. Return the meat to the slow cooker, cover it, and set it to warm.
Mix the cornstarch with 2 teaspoons of cold water. Stir this cornstarch slurry and 1 tablespoon of unsalted butter into the liquids in the saucepan. Cook over medium heat, whisking often, until the sauce thickens, about 2 minutes. Remove from the heat as soon as the sauce thickens.
Transfer the stew to plates. Top with the sauce, garnish with parsley and serve.

Notes

The heart is a tough muscle. To make it edible, you should either slow cook it as we do here or slice it into "steaks" and flash fry them.
Some recipes instruct you to devein the heart, which is helpful when you flash-cook it. But slow cooking softens the tough parts, so trimming them is unnecessary.
Instead of steps 4-5, you can thicken the cooking liquid by adding a tablespoon of cornstarch mixed with 2 tablespoons of cold water directly to the slow cooker pan at the end of cooking. Mix in this slurry, cover, and cook on HIGH for 30 minutes.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave, covered, at 50% power.
You can also freeze the cooled leftovers in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating.