Beef Heart Stew
Here is an absolutely delicious way to prepare beef heart, an inexpensive and nutritious organ meat high in folate and B vitamins. I cannot get enough of this dish!
1 beef heart
1 yellow onion, chopped finely
Salt, pepper, all purpose seasoning
2 cups frozen green peas
2 tbsp flour
8 oz canned diced tomatoes
A bit of bone broth or water, about 1 cup
1 tsp apple cider vinegar
Splash of red wine
2 tbsp cornstarch (optional)
Clean and trim the heart, and chop into small cubes. To trim the heart, remove all the fat on the outside and the connective tissue on the inside.
Add flour to the cubes of heart meat and mix well until coated.
Heat 2 tablespoons of ghee in a Dutch oven on medium heat, or in an instant pot on the sauté setting, at the normal level. Add onions and heart, 1 teaspoon of all purpose seasoning, and salt and pepper to taste. Cook, mixing frequently, until browned, about eight minutes.
Add a splash of red wine and scrape the bottom to deglaze.
Add tomatoes, apple cider vinegar, and enough bone broth or water to just barely cover the meat.
If using a Dutch oven, simmer until the heart is tender, about three hours. If using an instant pot, cover and cook on high pressure for 50 minutes.
Open Dutch oven or instant pot (do quick release) and add frozen peas. If using instant pot, set to sauté, and simmer for five minutes. If you desire a thicker stew gravy, mix 2 tablespoons of cornstarch with 3 tablespoons of water in a bowl, then add the cornstarch slurry at the same time as adding the peas.
Taste and add more seasoning if necessary. Serve over mashed potatoes and enjoy!