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VALERY'S BEEF HEART STEW

1 beef heart
2 lbs stew meat
1 bottle stout ale
1 can of tomato paste
2 bay leaves
6 cloves garlic
1 TB dried minced onions (or 1/4 cup minced fresh onions)
1.5 tsp dried thyme
1/4 cup balsamic vinegar
salt and pepper to taste
lard or tallow for frying
5-6 potatoes, peeled and chopped into bite size pieces 
5-6 carrots, peeled and chopped into bite size pieces
1 small bag of frozen peas
water
 
Chop up the heart into very small pieces, like the size of playing dice. Brown meat in lard or tallow. Deglaze pan with bottle of beer, scraping up bits off bottom of pan.

Add tomato paste, 2 tablespoons balsamic vinegar, thyme, dried onions, bay leaves, salt and pepper.  stir.
Add meat, stir.  When I made this, I ended up with a lot of stew.  So, I put half in the freezer and the other half in the slow cooker.  

Cover the meat with the peeled and chopped potatoes and carrots. You have to eyeball this. Use the ratio of meat to vegetables that you prefer. Cook it on low for 8 hours.
 
Since this recipe does not have a lot of water, I didn't need a thickening agent or to simmer it down.  At serving time I added water to make it a bit thinner. More balsamic to taste and the frozen peas. The peas warm up from the heat of the stew.  
 
 

This entry is related to the following products. Click on any of them for more information.
Stew Meat, Heart, Grass fed beef,