Tender Stewed Beef Heart

Have a heart. . .
they're delicious!

My family has had the good fortune of living near quality Colorado ranchers who specialize in raising natural, grass-fed beef. It's delicious and economical to purchase a half beef and split it between several families. When our beef order is ready, the families gather in our garage to split the bounty. . .but no one seems to want to take home the beef liver or heart! I usually have plenty of heart and organ meats to experiment with.

This recipe is the culmination of several stew attempts. It's lovely. The mustard's tang and the sweetness of the wine and honey of this recipe compliments the strength of the beef heart flavor. Try something new and different today. . .have a heart.

Tender Stewed Beef Heart
1/2 of a beef heart (about 2 pounds)
1/4 c. oil of choice (non-GMO canola, coconut)
1 onion, chopped
2 cloves garlic, minced
1 T honey
2 c beef broth
1 c. white wine
2 T coarse grain mustard
1 t. salt
1/2 t. freshly ground pepper

Remove the connective tissue in the beef hearts and slice against the grain into 1/8” thin slices, about 2” long. In a preheated skillet over medium-high heat, quickly sear the beef heart strips on both sides. Remove from skillet and place in covered pot.

Sauté the shopped onion in oil over medium heat until translucent. Add minced garlic and cook over medium low heat for one minute. Add to pot with remaining ingredients.

Cover, simmer, and savor the aroma for at least three hours.
Enjoy this stew by itself in a bowl or thicken the gravy a bit (with 2 t. of arrowroot dissolved in water) to serve over rice, mashed cauliflower or mashed potatoes.

Enjoy with a salad and your favorite gluten-free bread or Paleo Pancakes.


Beef heart is available at better butchers, and may require a special order.