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Beef Heart and Potato Stew
Created by: Howcan Team
Ingredients
- 1 beef heart, trimmed and cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 4 potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the beef heart pieces and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and minced garlic, and cook until softened, about 3 minutes.
- Pour in the beef broth and water, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 1 hour.
- Add the diced potatoes, sliced carrots, chopped celery, dried thyme, and bay leaf to the pot.
- Season with salt and pepper to taste.
- Cover and continue to simmer for an additional 30-40 minutes, or until the beef heart and vegetables are tender.
- Discard the bay leaf before serving.
- Serve hot and enjoy!
Beef heart stew, a hearty and flavorful dish, has a rich history dating back to ancient times. The addition of potatoes brings a delightful twist to this classic recipe, adding a creamy texture and earthy flavor. In South American cuisine, particularly in Peru, beef heart stew with potatoes, known as "anticuchos," is a beloved street food delicacy. Renowned chefs like Gastón Acurio have elevated this dish, infusing it with modern flair while staying true to its traditional roots. The key to a perfect beef heart stew lies in tenderizing the meat and allowing the flavors to meld together, creating a comforting and satisfying meal. For the best version of this dish, head to authentic Peruvian restaurants or explore recipes that highlight the importance of marinating the beef heart and perfectly cooking the potatoes to achieve a delectable balance of flavors and textures.
140 min
6
350 calories
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