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