Surprisingly good for you and so delicious!

Moroccan Stew with Beef Heart
300g Beef Stew - cubed
600g Beef Heart - cleaned and cubed
2tbsp Apple Cider Vinegar (optional)
1c Bone Broth or Beef Stock
1tbsp Vegetable Oil
1tbsp Butter
1 Yellow Onion - chopped
1tbsp Fresh Ginger - chopped
1/2tsp Sea Salt
1/2tsp Ground Cinnamon
1/2tsp Ground Cardamom
1/2tsp Cayenne
1/2tsp Ground Clove
1 slice of Lemon
3/4c Dried Apricots - quartered
Clean and cube the heart and marinate in the apple cider vinegar for 2hr to overnight, marinating is optional
Rinse the heart and pat all the meat dry
Heat a heavy pan on medium high and add a small amount of oil and wipe with a paper towel so there is only a thin layer on the surface
Quickly sear all the meat, you will have to do small batches or it will stew if you over crowd the pan
Set the seared meat aside and deglaze the pan with 1/2c of the bone broth
Heat a Dutch oven on low and add the oil and butter
Saute the onion and ginger until the onion is translucent
Add the spices and stir to coat all the vegetables then allow to cook for 2 - 3 minutes
Add all the meat into the pot and stir to coat it with the spices
Pour in the liquid from deglazing the pan the meat was seared in
Add the other 1/2c of the bone broth and the salt and lemon slice
Give everything stir, bring to a boil then cover and simmer for 1.5hours or until the heart is tender
Add the apricots for the last 15min of cooking
Garnish with a lemon slice
Serve with grilled vegetables and rice pilaf
For how to clean heart watch my Goulash Soup video:
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