Header Image

Heart Stew

3 pounds beef heart
6 tablespoons flour
1 teaspoon cumin, ground
salt
pepper
oil
3/4 cup dry red wine
1 1/2 cups water
2 medium onions, chopped
2 celery stalks, chopped
4 carrots, sliced
2 large potatoes cut into large cubes
1 medium turnip, cubed
1 package lima beans, frozen
3 beef bouillon cubes OR 2 teaspoons beef base
1 1/2 teaspoon instant coffee granules
dijon mustard
tabasco sauce
 
Directions: Cut heart muscle into 3/4″ cubes. Rinse several times with cold water, drain and dry cubes. Add flour, salt, pepper and cumin to plastic bag and drop in meat cubes. Shake vigorously to coat meat. Shake off excess flour and saute meat in moderately hot skillet. Do not crowd meat or you will end up boiling it. Place browned pieces in slow cooker. Add wine to slow cooker. Add water. Saute onions and celery and add to slow cooker. Add carrots, potatoes, turnip, beans, beef base, coffee granules, mustard and Tabasco to slow cooker. Cover and cook on high for 4 hours or 6 hours on low. Stir with spatula several times while cooking. Bon appetit! No one will guess it is heart – and SO good for you.

Print pageEmail page