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Slow Cooked Beef Heart Stew

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
  3. Cover and cook on HIGH for 4 hours.
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Serving 0.5recipe Calories 381kcal (19%) Carbohydrates 2g (1%) Protein 57g (114%) Fat 16g (25%) Saturated Fat 8g (40%) Sodium 818mg (34%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 381

% 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.