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Beef Heart Stew
Created by: Howcan Team
Ingredients
- 2 lbs beef heart, trimmed and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp all-purpose flour
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef heart cubes and brown on all sides, then remove from the pot and set aside.
- Add the chopped onion and minced garlic to the pot, and sauté until softened.
- Stir in the flour and cook for 1-2 minutes to make a roux.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Return the beef heart to the pot, and add the carrots, celery, potatoes, beef broth, bay leaves, and thyme.
- Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef heart is tender.
- Remove the bay leaves before serving.
- Serve the beef heart stew hot and enjoy!
Beef heart stew has a rich history dating back to ancient civilizations, where the heart was considered a prized cut. In South America, it's a traditional dish known as "anticuchos" and is often grilled on skewers. In the Andes, it's a staple known as "uchukuta." Renowned chefs like Gastón Acurio have popularized this dish, infusing it with modern flavors. The heart's unique texture and robust flavor make it a standout ingredient. Today, the best versions of this dish can be found in traditional Peruvian restaurants, where the stew is simmered with aromatic spices and served with a side of fluffy quinoa. Getting the seasoning and cooking time just right is crucial for a perfect beef heart stew.
140 min
6
350 calories
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