Beef Heart Stew
Beef Heart Stew is a hearty, nutrient-dense dish that celebrates the rich, robust flavors of organ meats. Packed with protein, iron, and essential vitamins, beef heart is often considered a superfood for those seeking to maximize their nutrition. When slow-cooked in a flavorful broth, beef heart becomes incredibly tender and absorbs all the savory goodness around it.
Ingredients:
1 beef heart (about 1 to 1.5 pounds)
4 cups beef bone broth (or water)
1 onion (optional, if allowed on your version of carnivore)
4 cloves garlic (optional)
2 tablespoons beef tallow or butter
1 tablespoon salt (adjust to taste)
1 teaspoon black pepper (optional)
1 teaspoon dried thyme or rosemary (optional)
1 bay leaf (optional)
1/4 cup of water (if necessary, to adjust consistency)
1 tablespoon apple cider vinegar (optional for enhanced flavor, can be omitted for strict carnivore)
Instructions:
Prepare the Beef Heart:
Trim any visible fat, connective tissue, and the arteries from the beef heart.
Cut the beef heart into 1 to 2-inch cubes. If you’re new to working with organ meats, this step might take a little time, but it’s worth it for the stew!
Brown the Beef Heart:
In a large pot or Dutch oven, heat the beef tallow or butter over medium-high heat.
Add the cubed beef heart and sear on all sides until browned. This will help develop a deep, rich flavor for your stew.
Add Aromatics (optional):
If you’re using onion and garlic, finely chop them and add them to the pot once the beef heart has browned.
Sauté for another 2-3 minutes until softened and fragrant. If you’re following a stricter carnivore diet, feel free to skip this step.
Simmer the Stew:
Pour in the beef bone broth (or water) to cover the meat. Stir to combine and scrape any browned bits from the bottom of the pot.
Add salt, pepper, thyme, rosemary, and a bay leaf (if using). Adjust seasoning based on your taste preferences.
Bring the liquid to a boil, then reduce the heat to low to simmer. Cover the pot and let the stew cook for 2 to 3 hours, or until the beef heart is tender and flavorful. Stir occasionally and check if the stew needs more liquid (you can add water as needed).
Final Adjustments:
Once the beef heart is tender and the flavors have melded together, remove the stew from heat.
If using, add a tablespoon of apple cider vinegar for a touch of tang, then stir.
Serve:
The stew can be served as-is or with a side of fatty cuts of meat if you’re craving more protein.
Enjoy this rich, hearty dish that’s packed with nutrients and flavor!
Tips:
Beef heart has a unique texture, somewhat like lean beef, but the stew process makes it tender and flavorful.
You can adjust the seasoning to your preference. For example, adding bone broth gives it a deeper, richer taste than water.
If you’re following a very strict carnivore diet, you may want to leave out the optional herbs, spices, and vegetables, keeping it just beef heart, fat, and bone broth.
Nutrition Information (per serving)
Calories: 350-400
Protein: 35-40g
Fat: 15-20g
Saturated Fat: 5-7g
Carbohydrates: 20-25g
Fiber: 3-4g
Sugar: 5-7g
Sodium: 400-500mg
Cholesterol: 100-120mg