Beef Heart & Parsnip Stew

Hey guys. Today’s recipe is quite literally a hearty beef stew. This budget cut of organ meat has a slightly bad reputation, but it really isn’t that different from other muscle meats, like flank steak. It’s very dense and nutritious with a rich beefy flavour.


I paired it with some strong spices and some sweet parsnips to balance out the meaty mineral flavour. It’s also a one pot dish, super easy.

Serves 2-3.

You will need:

  • 1 beef heart, diced
  • Roughly 2-3 sage leaves
  • 2 T fresh rosemary, scraped off the stem
  • 1 t dried thyme
  • 1/2 t nutmeg
  • 1 T paprika
  • Salt & pepper
  • 1 small can tomato paste
  • Roughly 4 T Worcestershire sauce
  • 1/2 cup red wine, I used Naked Grape Merlot (optional)
  •  1 sweet yellow onion, sliced into half rings
  • 2 parsnips, diced

Step one:

Brown the diced heart and onions in a large soup pot, in melted butter.

Step two:

Add everything else, plus 2-4 cups of water to cover everything. Simmer on medium heat for at least an hour. The heart should be quite tender after that, and you’ll have a deeply flavourful, comforting stew.


– Dannielle


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