Beef Heart Stew

[@jedlindsay1452]

Just bought a beef heart and wasn’t sure what I should do with it. Now I know that I will be making a stew.

[@ryuucorvin2300]

or slice it and pan fry it

[@gaylinm]

I randomly bought a beef heart at the market yesterday, this video definitely boosted my confidence to cut this thing up and throw it into the slow cooker.

[@PatrioticPirate]

Just what I needed. I've never had beef heart in any manner before, so I'm doing your recipe shortly. I'll post how it works out...

[@unclegardener]

How was it?

[@yahwehisontheway5094]

I cooked beef heart twice. I cut it up into chunks, and braised it, then cooked it in the instant pot. I wasn't tough, but it wasn't the texture that I wanted. So I cooked it a second time, but I cooked in on the slow cook setting, then I added my veggies, potatoes, and my seasonings, and it cooked up rather well. It taste similar to beef stew meat. I'm buying some more this week. I got at least about 3 pounds worth of meat after it was chopped. I'll be buying some this week. My hubby says he won't eat it, nor ox tails, but he'll eat liver. Go figure🤔

[@tlb796]

Great job teaching people how wonderful beef heart can be!

[@MountainRoadRide]

Thank you! We appreciate your supportive comment so much!

[@WhiteCatShirataki]

I am making some today using an online recipe I found the other day. It seems a bit different because it adds a can of cream of mushroom soup to the mix and has you boil the beef heart for about 3 to 4 hours (added a bit of ACV to the water when boiling--it is supposed to break down the collagen and sinew in the meat to make it softer) before cutting the heart into tiny 1-2" cubes. It did call for potatoes, carrots, and onions so I will use those since I have already cut them up into cubes. Parsnips would have been a great alternative though. The recipe I found did not mention sauteing any of the vegetables or the meat first but I like your recipe's suggestion to saute everything. It can only add more flavor to the dish when combined with the stock that came from boiling the heart.

[@luvspin364]

Thank you! Very nice video. Great easy recipe!

[@kentbrochman4150]

I have no quirm being a second hand vegan.

[@jdean6590]

I’m a big fan of beef hearts and I’m happy to see what you did in your video. You can also get several very nice steaks from beef hearts, it just takes a little more trimming.

[@thedude4795]

i thought there would be an after-shot.

[@MountainRoadRide]

Great feedback! I'll definitely keep that in mind for future videos. The blog post has an after-shot photo: mountain-road.com/blog/beef-heart-stew

[@thedude4795]

@@MountainRoadRide ok sorry

[@natashalindner2059]

I am trying lamb hearts with a Moroccan soup flavor as a cheap, cheerful and healthy meal (with vegies, chick peas and green lentils)

[@mountainroadlife3093]

Wow, sounds delicious! Enjoy!

[@natashalindner2059]

@@mountainroadlife3093 It was cautiously accepted by hubby and we have decided we will make it again. It seems like a more expensive cut of meat than it was, and with the right everything else - so yummy.

[@mountainroadlife3093]

@@natashalindner2059 That's wonderful! Kudos to your husband for giving it a try!

[@eveny119]

You have to show how it turned out. I picked this recipe to see if I should stew beef heart, does it fall apart like beef stew, I don't know? Just trying to be constructive.

[@MountainRoadRide]

Thank you for the feedback! The blog post has an after-shot photo: ​@t​ And we're now making sure that all future recipes have an after shot, per the request of another comment from this video. Beef heart does not fall apart in the same way as beef stew meat.

[@canaan_perry]

Heart is awesome -- underutilized and underestimated. Get it on your table today!

[@MountainRoadRide]

Yes!! Love the enthusiasm! :)

[@robertwilliams-wd6cp]

WHAT, no turnups? My Mom always tried to trick us with turnups, they looked like potatoes, I ate them but resented being tricked. Butter can make an inedible, edible.

[@andrewd8481]

So I cut the fat of the outside of the heart, I was always told that heart fat is hard and won't render down.

[@bellcreekacres2409]

Just curious, why do you add ACV?

[@k9healthy]

It's interesting that you cut the heart this way. Most people butterfly it first and then remove the veins and fat.

[@MountainRoadRide]

k9healthy The fat is the best part!

[@jamie7647]

great video! Definitely a shame there's such a negative view of organ meat in the us.

[@MountainRoadRide]

For sure - hopefully the viewpoint will start shifting back to a positive one for organ meats. So glad you like the video!

[@eliseomata1494]

4 hours on low?

[@smorrisby]

Your knife is very blunt!

[@loniwhite618]

I volume was so low I had to give up watching.

[@calsup02]

Cant hear ish, no after presentation.....meh

[@josipajakovljevic9313]

You didn't show how it turned out! What is the use of this video? 15 min of video for nothing!

[@mountainroadlife3093]

As previously discussed in other comments, the blog post has an after-shot photo. The link is in the description.