Try this delicious tender beef heart stew made in your slow cooker! This recipe is very easy to make and its a great alternative to traditional beef stew meat. Add your favorite veggie side dish and call it a meal.
Eating beef heart is nothing weird for me, i grew up eating all kinds of beef parts. The heart is so good in stews, soups and i am looking forward to try it in meatballs (grounding beef at home is the way to go).
Ingredients
Beef Heart: A rich and flavorful cut of meat that is tough in the beginning but becomes tender when slow-cooked.
Chopped Onion: Adds a mild sweetness and flavor into your stew! A pantry staple.
Water or Broth: Helps keep the meat juicy while adding extra flavor, especially when using broth.
Garlic: Provides a strong, savory flavor that makes the dish more aromatic and tasty. I love using garlic in my stews.
How does beef heart taste like
Since beef heart is just another muscle, it doesn't taste weird like liver for example. It could be gamey and chewy if not cooked properly, that's why i like to cook it in my crock pot. It takes about 5-6 hours on high to reach that melting in your mouth consistency.
Where to buy
I have seen beef hearts in most grocery stores. It is usually located in refrigerator meat isle. Walmart, Safeway, Winco...at least few stores i saw beef hearts in.
Also there is also an option to buy it online. If you will search it you will definitely find where to buy it from. Most likely it will come frozen.
How to defrost
If you got a frozen beef heart, you will need to defrost it before cooking. The best way to do it is to leave heart in the fridge overnight in a bowl because it may leak juices during the thawing process.
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If you are out of time, leave frozen heart on the counter for 3-4 hours. It should thaw in this time. You can submerge it in the bowl full of water, it will speed up the process.
Recipe instructions
There is not many steps in this recipe and its pretty easy to do. First wash beef heart under the running cold water. Remove extra fat using sharp knife. Now its time to chop.
Cut heart in about 1 inch pieces and place in the slow cooker. Chop the whole onion and mince or chop garlic. Use as much garlic as you like!
Now add water or broth on top and salt. I used regular beef broth in this recipe and it was delicious. Now the fun part, waiting. You can go with Low or High setting, either way the dish will be amazing!
Serve it with mashed potatoes, roasted vegetables or over noodles.
This is a simple basic stew recipe, feel free to add potatoes, carrots, celery and other vegetables. Serve over mashed potatoes, with rice, cauliflower rice or really anything you want!
If you enjoy eating organ meats, you will definitely like my turkey liver recipe. It is so tender and delicious, melts in your mouth.
More offal recipes
Hope you will like this beef heart stew recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Recipe
Slow cooker beef heart stew recipe
Ingredients
- 1 lb beef heart
- ⅓ chopped onion
- ½ cup water or broth
- 1 teaspoon salt
- 4 cloves garlic
Instructions
- Wash the beef heart in cold water. Cut off excess fat and slice the heart in about 1 inch pieces. Place into a slow cooker
- Chop onion finely, minced garlic and add to your crock pot. Add water or broth if using. Add salt
- Turn the slow cooker on high for about 4-5 hours or low to 8-9 hours.
- Once done, add chopped cilantro
Elbert Jones
I am so glad to find your recipe. Few WHITE Americans eat organ meats now a days. Many also believe only POOR people eat them.Many foreigners consider them to be a delicacy.
Azza
Thanks for the recipe. I was brought up in northern England so heart/liver/tripe etc hold no fear for me. Extremely nutritious and still quite inexpensive. I'm on low carb now so this is ideal for a venison heart I've acquired. Keep up the good work.
Tanya
Thank you Azza!
Alex
I'm not personally keto, so I added rutabaga and potatoes, but this is a great reference point for me. I got a buffalo heart in a food parcel and all my recipes using heart date back to the victorian era and are... Interesting. (No, I am not interested in beef heart and eel in gelatin, victorian household manual.)