Beef heart stew is a traditional dish from Mexico. It was traditionally made with beef hearts and tripe, but this recipe uses beef shank instead to make it even more protein-rich! This hearty yet healthy dish will be ready in just over an hour

Beef heart stew is a hearty and delicious dish that is perfect for cold weather. It can be made with beef, lamb or pork heart. The dish is typically cooked in a rich tomato sauce with some vegetables and spices.

Beef Heart Stew -

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This Stew with Heart of beefs dish is a tasty and simple way to include nutrient-dense organ meats into your diet.

Stew with Heart of beefsStew with Heart of beefs

Stew with Heart of beefs

Stew with Heart of beefs is an excellent meal to add to your family’s meal plan for so many reasons. Not only is it delicious and extremely healthy, but this cut of organ meat won’t hurt your budget. 

It might be difficult to make the shift if your family isn’t accustomed to eating organ meats. Heart of beef is one of my favorite first organ meats since it tastes just like stew meat or steak, with no discernible organ flavor!

Check out my healthy liver pate’ and chicken bone broth recipes for additional nutrient-dense meals. You’ll also like my GAPS-friendly meat roast and beef soup. 

There are many ways to cook Heart of beef, but this Stew with Heart of beefs recipe is the one that I cook the most – especially during the cooler winter months. 

This is a nutrient-dense version of a traditional stew that the whole family will enjoy.

Keep reading to learn more about this delicious Stew with Heart of beefs recipe…

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A delicious Heart of beef recipe that is perfect for the slow cooker or instant pot. How to cook Heart of beef in this simple stew recipe. We love this as one of our favorite healthy recipes and Nourishing Traditions recipes and Traditional foods diet. A delicious Heart of beef recipe that is perfect for the slow cooker or instant pot. How to cook Heart of beef in this simple stew recipe. We love this as one of our favorite healthy recipes and Nourishing Traditions recipes and Traditional foods diet.

This article includes affiliate links, which means I earn a tiny reward at no additional cost to you. See the rest of my disclosure here. 

a simple meal recipe

For any chilly winter evening, this Stew with Heart of beefs recipe is the perfect one to add to your list. Not only is it delicious, hearty, and packed full of essential nutrients, but it is so easy to prepare. 

Similar to my beef tongue recipe, you will essentially place all of your Ingredients in a pot and make meat stock at the same time. Who doesn’t need a recipe like that from time to time?

Heart of beef recipeHeart of beef recipe

Pro tips in making Stew with Heart of beefs

I usually ask for the heart, other organs, meats, and bones whenever I purchase a half or entire beef! 

Cooking an amazing Stew with Heart of beefs is one of the easiest ways to help you and your family get a lot of nutrients. To make it the best soup that your kids beg for again and again, check out these pro tips that I have picked up on from years of making this stew:

  • The butcher may have already cleaned the heart and removed the aorta for you. If not, gently cut away these connective tissues with a sharp knife.
  • The connective tissues may be added to the saucepan and then blended in a blender before returning to the broth before serving. No one will notice they’re there, and according to Dr. Natasha, these connective tissues are crucial for good health.
  • Throw in some knuckle and marrow bones to produce beef stock at the same time.
  • Which veggies you can eat depends on where you are on the GAPS diet. We usually cook with carrots, peas, and onions.
  • My cast iron dutch oven is my favorite cookware for stews.
  • When slow cooking meat, season generously to provide a rich taste throughout the meal.
  • Set aside some of the stew in a glass jar or tupperware to freeze so you’ll have soup on hand if someone gets ill.

Ready to learn how to make a delicious Stew with Heart of beefs? Keep reading…

How to make Stew with Heart of beefsHow to make Stew with Heart of beefs

How to make Stew with Heart of beefs

Stew with Heart of beefs is one of my favorite nutrient dense organ meat meals to cook for my family especially on a cold winter day. Not only is it full of hearty, healthy foods, but it tastes so good. 

You can have supper cooking all day while you concentrate on other things with a little preparation ahead of time and a few Ingredients. 

Ingredients:

Instructions:

  1. Thaw frozen Heart of beefs in the refrigerator. 
  2. Preheat oven to 300 degrees once frozen.
  3. If the butcher hasn’t already done so, cut the cow heart into one-inch slices and remove the aorta.
  4. Place the Heart of beef and marrow bones in your cast iron dutch oven.
  5. Add onion and carrot to saucepan, coarsely chopped.
  6. To taste, season with salt (mineral), pepper, and Leaves of bay.
  7. Cook for 4-6 hours in the oven with the cover on (If adding peas, add those about an hour before stew is done)
  8. Remove the marrow bones and smash or scrape out the marrow. I love to eat it right off the bone, but it’s also normal to return it to the stew.
  9. Serve in a bowl, just like a conventional stew.

Stew with Heart of beefs recipeStew with Heart of beefs recipe

Stew with Heart of beefs variations 

Spice up this basic Stew with Heart of beefs recipe with these flavor ideas from around the world!

Mediterranean Stew with Heart of beefs

This variation of Stew with Heart of beefs is deliciously served with creamy tzatziki sauce from Bare Root Girl.

For a yummy mediterranean Stew with Heart of beefs, simply add a few kalamata olives, mint leaves, oregano and the juice from one lemon when adding the seasoning to the cast iron dutch oven. 

Moroccan Stew with Heart of beefs

Looking for a sweeter version of Stew with Heart of beefs? Try a Moroccan style recipe from The Nourished Caveman! 

This Moroccan Stew with Heart of beefs recipe is seasoned with Ingredients like apricots, cinnamon and cardamom. 

Braised Stew with Heart of beefs

Heart of beef has a mild flavor, but spending the time to braise it prior will enhance that flavor. 

Heat some tallow in the cast iron dutch oven before placing the Heart of beef in it. Cook the sides of the meat for 1-2 minutes, until all sides are golden. 

This method tenderizes the meat while also enhancing the taste, and it just takes a few minutes. 

How long does it take to cook Stew with Heart of beefs?

Roasting a Heart of beef in the oven for this dish might take anything from 4-6 hours. 

I like being able to plan ahead and prepare a supper that is gently roasting at home while I am out having fun with my family. Knowing that supper is taken care of allows me to be present in the moment, whether we’re doing errands, playing outdoors, or cuddling under a blanket watching a movie. 

In a slow cooker, how to cook Heart of beef

Cooking in the slow cooker is much like cooking in the oven! 

Simply combine all of the Ingredients in a slow cooker and simmer for 6-8 hours on high. I like to add the peas in the end, although this isn’t required. If you won’t be home to add them later, they may be included at the beginning with everything else. 

What does a Stew with Heart of beefs taste like?

Heart of beef has a mild beef taste that is comparable to stew meat or steak. It has no discernible organ flavor, making it the ideal first organ dish!

Keep reading to learn all about the nutrient benefits of Stew with Heart of beefs…

How to cook Heart of beefHow to cook Heart of beef

How frequently should a Heart of beef be consumed?

I prefer to prepare this Heart of beef at least twice a month during the winter months. According to Dr. Natasha, there is no limit to how much heart a person may have. Pay attention to your body and appreciate your organs as much as possible.

If I make enough, I’ll freeze part of it for up to 6 months so I’m never without comfort food. That way, if one of my children or a close friend is ill, I can feed them a nutritious stew. 

Is Heart of beef good for you?

Stew with Heart of beefs is one of the comfort foods that is hearty and healthy. In fact, this cut of beef is one of the healthiest foods for your heart out there!

(source) The top three nutrients in Heart of beef are:

  1. Iron
  2. Vitamin B
  3. Folate

Combine this with bone marrow, pork stock, and veggies to create one of the healthiest winter dinners for your family. 

What is the price of Heart of beef?

Another reason I love to cook Stew with Heart of beefs? It is very budget friendly! 

Despite the fact that each cow can only have one heart, Heart of beef is quite affordable when compared to other kinds of meat. This is owing to a lack of demand for cow hearts, which many people refuse to consume.

It’s a win-win situation for heart health enthusiasts who understand the importance of this delectable superfood! 

What is the tenderest meat to use in a stew?

Several cuts of beef will be very tender for your family’s next stew, according to Serious Eats. Among these meats are: 

  • Chuck
  • Short ribs with bones
  • Bohemian style (bottom sirloin flap)
  • Oxtail
  • Brisket with Fat (point or second cut)
  • Shanks with cross-cuts

For this dish, I like the fatty meat and the flavor it imparts. As your GAPS journey progresses, your body will need the fat found in meat, so this dish is a great addition to your GAPS meal plan. 

Stew with Heart of beefs video

link to video

Dinners with more nutrients

Recipe for beef soup

Recipe for beef roast

‘Good liver pate’

Have you ever tried cooking Heart of beef?

If you’ve previously done so, how did you prepare it? What were the components you used? Let us know in the comments!

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Vegetables grown organically

Heart of beef

Knuckle bones and marrow

salt (mineral)

Pepper

Leaves of bay

 

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If you make this recipe and love it, please give it 5 stars! Also, tag me on Instagram @bumblebeeapothecary

Dr. Natasha Campbell-McBride owns the trademarks GAPSTM and Gut and Psychology SyndromeTM.

This blog article is based on my own experience and perspective. It is provided for educational reasons only and may not apply to you personally. It is not intended to replace your own physician’s medical treatment or advice. If you have any queries about diet, medical issues, or guidance, always see your physician or another trained health expert. Never ignore medical advice or put off getting medical help because of anything you read on this site.

15-minute prep time

6 hours to cook

15-minute total time

Ingredients

  • Foodstuffs (my kids love carrots, peas, and onions)
  • Heart of beef
  • Knuckle bones and marrow
  • salt (mineral)
  • Pepper
  • 3 Leaves of bay
  • filtered drinking water

Instructions

  1. Thaw frozen Heart of beefs in the refrigerator. 
  2. Preheat oven to 300 degrees once frozen.
  3. If the butcher hasn’t already done so, cut the cow heart into one-inch slices and remove the aorta.
  4. Place the Heart of beef and marrow bones in your cast iron dutch oven.
  5. Add onion and carrot to saucepan, coarsely chopped.
  6. To taste, season with salt (mineral), pepper, and Leaves of bay.
  7. Cook for 4-6 hours in the oven with the cover on (If adding peas, add those about an hour before stew is done)
  8. Remove the marrow bones and smash or scrape out the marrow. I love to eat it right off the bone, but it’s also normal to return it to the stew.
  9. Serve in a bowl, just like a conventional stew.

 

The “braised beef heart” is a stew that’s made with beef hearts. It’s rich in iron and other nutrients, but it can be difficult to find.

  • ox heart stew
  • traditional beef heart recipe
  • moroccan beef heart stew
  • beef heart stew slow cooker
  • beef heart stew pressure cooker
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