Hearty Beef Heart Stew

Enjoy a hearty and flavorful stew made with tender beef heart and a delicious medley of vegetables. This recipe is a great way to incorporate organ meats into your diet and is sure to be a hit with family and friends. The slow-cooked beef heart becomes succulent and tender, pairing perfectly with the rich and savory broth. Serve this stew with crusty bread for a comforting and satisfying meal.

Ingredients

• 1 beef heart, cleaned and trimmed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, diced
• 3 potatoes, peeled and diced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Cut the beef heart into bite-sized pieces and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until fragrant, about 2 minutes.
4. Add the beef heart pieces to the pot and brown on all sides, about 5 minutes.
5. Once the beef heart is browned, add the diced carrots, potatoes, and celery to the pot.
6. Pour in the beef broth and red wine, and add the bay leaves and dried thyme.
7. Season with salt and pepper to taste.
8. Bring the stew to a simmer and cover the pot.
9. Reduce the heat to low and let the stew cook for 1 to 1.5 hours, or until the beef heart is tender.
10. Stir occasionally and adjust the seasoning if needed.
11. Once the stew is cooked, remove the bay leaves and serve hot.
12. Garnish with fresh herbs, if desired, and enjoy with crusty bread.

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