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Beef Heart Stew with Red Wine
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 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 and beef broth, and stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the beef heart to the pot, along with the carrots, celery, bay leaves, and thyme.
- Season with salt and pepper to taste.
- Bring the stew to a simmer, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef heart is tender.
- Remove the bay leaves and discard.
- Taste and adjust seasoning if necessary.
- Serve the beef heart stew hot, with crusty bread or over mashed potatoes.
Beef Heart Stew has a rich history dating back to ancient times, with variations found in cultures around the world. The addition of red wine adds a depth of flavor and complexity to this hearty dish. In France, renowned chefs like Julia Child have popularized the use of red wine in beef stews, elevating the traditional recipe. In Argentina, beef heart stew, known as "guiso de corazón," is a beloved comfort food, often simmered with red wine for a robust flavor. Today, the best versions of this dish can be found in rustic French bistros and traditional Argentine parrillas, where the tender beef heart is simmered to perfection in a savory red wine-infused broth. The key to a delicious beef heart stew lies in the quality of the ingredients and the slow cooking process, allowing the flavors to meld together beautifully. Whether it's served with crusty bread or over a bed of creamy mashed potatoes, the hint of red wine adds a touch of elegance to this rustic dish.
140 min
6
350 calories
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