"Hearty" Beef Stew
Don't let this recipe make your heart skip a beat. It's delicious and uses a budget-friendly, high in iron, lean protein for this unique stew. Great for cold weather meals; it'll warm you up in a heartbeat.
2 Tbsp oil
2 medium carrots, diced
1 medium yellow onion, diced
2 celery stalks, diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
1 1/2 cups diced tomatoes
1 1/2 cups beef stock (make your own here)
1 Tbsp dried thyme
1 Tbsp dried basil
2 tsp sea salt
2 tsp black pepper
- Thaw beef heart in refrigerator. This may take 2-3 days.
- Remove the heart from package and carefully remove the silver skin with a sharp knife. This will be a thin membrane that will cause the meat to be chewy if not removed. It is best to use a thin boning knife to separate the membrane from the muscle.
- If desired, trim excess fat from the muscle. Once the heart is cleaned, cube into desired bite size pieces. Pat excess moisture from the meat.
- Add 1 tbsp of oil to a dutch oven or stock pot. Preheat over medium heat. Once oil is hot, drop in your pieces of meat and brown on all sides. (should take about 5 minutes)
- Once all sides of the meat are browned, remove from the pan and set aside. Add remaining oil to pot and bring back up to medium heat. Once oil is hot, dump in your onion, carrots, and celery. Toss around in the oil and allow to sauté for 4-5 minutes until tender. Once tender, add the garlic. Stir for about 30 seconds and then add tomato paste.
- After about 2-3 minutes, deglaze the pot by adding the balsamic vinegar. Once deglazed, add the tomatoes and beef stock. At this time, you can add the cooked meat and herbs. Simmer on low, covered, for 4-5 hours. Stirring occasionally. Once the stew has thickened, season with salt and pepper. If you desired a thinner stew, add more stock or water to thin out.