Beef Heart Stew

Posted on Posted in Dinners, Lunches, Soup

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Alright, if you clicked through, stick with me. Beef heart is probably my favorite offal meat.

Why eat beef heart?

Well first, honestly, it tastes good! We normally make beef jerky but I decided I didn’t want to stand in the kitchen for an hour trimming it up this time.

A few reasons to enjoy your beef heart: First, it is a rich source of all B vitamins with the exception of folate. In a 4 ounce serving, beef heart contains more than 150% of your daily vitamin B12 needs. Beef heart is also very high in iron supplying over 25% of your daily iron requirements. In addition, beef heart is a great source of other vitamins and minerals, including bio-available CoQ10.

“CoenzymeQ10 is a substance synthesized in all cells of the body which is necessary for synthesis of ATP, the substance that provides energy to all cells.” (source)

CoQ10 is a potent antioxidant that protects cells from damage by free radicals. This is a vitamin that is critical for heart health and which is depleted by the use of statin medication. If you’re taking statins, may I suggest finding some high quality heart and incorporating it into your diet? Just going to throw that out there…

Yes, beef heart is high in cholesterol (47% DV in 4 ounces), but as you should already know, that sort of thing does not bother me when I know my diet is otherwise full of whole foods from quality sources and absent of highly processed food “things.” Plus the whole cholesterol will kill you myth is getting really old.

One other reason to cook with offal is that it is cheap! Grass-fed beef heart runs about $4/lb.

Enough blabbering…on to the recipe!

INGREDIENTS:

1 Grass-fed beef heart
1 yellow onion, sliced
4 stalks celery, sliced
2 leeks, trimmed, washed and sliced
3 garlic cloves, chopped
2 bay leaves
1 TBS salt
1 tsp black pepper
3/4 cup bone broth

PREPARATION:

1. Put everything in the crock pot.
2. Cook on low for 6-8 or medium for 4-6.

There are a few extra optional steps you can take. For instance, you can trim the fat and outer skin, but I’m too lazy for that, and I don’t think it is worth the time. The heart comes out tender and delicious cooked this way so I’m not going to make it more complicated if I don’t have to.

I served our beef heart with roasted butternut squash.

What do you think? Have you ever cooked beef heart? Do you like it?

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