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Beef Heart and Root Vegetable Stew
Created by: Howcan Team
Ingredients
- 1 beef heart, trimmed and cubed (about 2 lbs)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 2 turnips, peeled and diced
- 2 potatoes, peeled and diced
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the cubed beef heart to the pot and brown on all sides, about 5 minutes.
- Pour in the beef broth and water, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
- After 1 hour, add the diced carrots, parsnips, turnips, and potatoes to the pot. Stir in the bay leaves and dried thyme. Season with salt and pepper to taste.
- Cover the pot and continue to simmer for an additional 1 to 1.5 hours, or until the beef heart and root vegetables are tender.
- Taste and adjust seasoning if necessary. Remove the bay leaves before serving.
- Serve the beef heart and root vegetable stew hot, and enjoy!
Beef heart stew with added root vegetables has a rich history dating back to traditional European and Latin American cuisines. This hearty dish was popularized by chefs in regions like France, Italy, and Argentina, where it became a staple comfort food. The addition of root vegetables like carrots, potatoes, and parsnips adds a delightful earthy flavor and enhances the nutritional value of the stew. Today, renowned chefs in farm-to-table restaurants across the globe have put their own spin on this classic, using locally sourced ingredients to create a modern twist on this timeless recipe. For the best version of this dish, seek out a restaurant that prioritizes high-quality, grass-fed beef and fresh, seasonal root vegetables. The key to making this stew shine is to ensure the beef heart is tender and flavorful, and the root vegetables are perfectly cooked to complement the rich broth. Whether simmered slowly on the stovetop or prepared in a slow cooker, this dish is a celebration of rustic flavors and wholesome ingredients.
200 min
6
350 calories
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