Wednesday, November 11, 2009

Beef Heart Stew

I made this stew using a portion of the beef heart that I had purchased. Here is the recipe.


1 cup beef heart (chopped in small cubes)
1/4 cup flour
4 beef bullion cubes
8 cups water
1 cup chopped carrots
1/4 cup frozen corn
1 cup chopped potato
1 small onion diced small
2 garlic cloves diced small
1 teaspoon dried parsley flakes
2 tablespoons olive oil
2 tablespoons butter
S&P to taste


Take the beef heart and lightly dredge in the flour. In pan on the stove, add the oil and butter and add the beef. Let brown on all sides. Add half of the water and the 4 bullion cubes, let simmer for 1 hour on low heat, (this helps tenderize the meat) Add the rest of the ingredients and simmer until carrots and potatoes are fork tender.

If you prefer a thicker stew, you can add a mixture of 1 teaspoon cornstarch and 2 tablespoons water to the stew, bring to a boil and serve.

If you want to make this a little more upscale, you can replace 1/2 cup of the water with red wine.

I served this with crushed whole wheat crackers in a bottom of a bowl and poured the stew over the top, the juices trickle down and soak into the crackers. YUM!

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