Slow Cooked Beef Heart Stew
User Reviews
5
-
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
Description
This stew begins by trimming and cubing beef heart, which is then seasoned with kosher salt, garlic powder, cumin, paprika, and dried oregano. The meat cooks slowly in beef stock on high heat for four hours, softening the muscle. After cooking, the meat is removed, and the cooking liquid strained and thickened on the stove with a cornstarch slurry and butter into a glossy sauce. Returning the meat to the slow cooker keeps it warm until serving.
The flavor is robust, grounded in the warmth of cumin and paprika complemented by garlic and oregano. The slow cooking yields tender cubes of beef heart, a less commonly used cut, while the sauce provides moisture and richness. Fresh parsley garnish adds a bright touch.
The stew serves well as a distinctive main dish, offering a hearty and slightly gamey flavor profile. Slow cooking is essential to soften the beef heart’s firm texture.
Optional method includes thickening the stew directly in the slow cooker with cornstarch slurry and continuing to cook for 30 minutes. Leftovers store well refrigerated for several days or frozen for months, reheated gently to preserve texture.
Ingredients
- 1 beef heart 1.5 pounds
- 1 cup beef stock
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- 1 teaspoon cornstarch
- 1 tablespoon butter unsalted
- 2 tablespoons parsley chopped, for garnish
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
- Beef heart needs slow cooking or quick flash frying as steaks to become tender; this recipe uses slow cooking.
- Trimming connective tissue is optional for this method since slow cooking softens it.
- Alternatively, thicken the stew by stirring cornstarch slurry directly into the slow cooker and cooking on high for 30 minutes.
- Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months; reheat gently at half microwave power.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 381kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 57g | 114% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Sodium | 818mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
