Ingredients and Weight:
- Beef heart, diced: 2 lbs (908 g)
- Onion, diced: 1 medium (142 g)
- Celery, diced: 2 stalks (180 g)
- Carrots, diced: 2 large (180 g)
- Garlic, minced: 4 cloves (8 g)
- Beef broth: 4 cups (946 mL)
- Red wine: 1 cup (237 mL) (optional)
- Worcestershire sauce: 2 tablespoons (30 mL)
- Dried thyme: 1 teaspoon (3 g)
- Dried oregano: 1/2 teaspoon (2 g)
- Bay leaf: 2 whole leaves
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
2-3 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Season the beef heart with salt and pepper.
- Heat olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion, celery, carrots, and garlic and cook until softened, about 5 minutes.
- Add the beef heart and brown on all sides, about 5 minutes more.
- Deglaze the pan with red wine (if using) and let it reduce by half.
- Stir in the beef broth, Worcestershire sauce, thyme, oregano, and bay leaves.
- Bring the mixture to a boil, then reduce heat and simmer for 2-3 hours, or until the beef heart is tender.
- Season with additional salt and pepper to taste.
Nutritional Information (per serving):
- Calories: 350
- Protein: 40 g
- Fat: 20 g
- Carbohydrates: 15 g
- Fiber: 5 g
Dish Characteristics:
- Rich and flavorful
- Tender and juicy beef heart
- Aromatic with herbs and spices
User Comments:
- "This stew was absolutely delicious. The beef heart was so tender and the flavors were perfect."
- "I've never had beef heart before, but this dish changed my mind. It was so good."
- "The stew was a bit time-consuming to make, but it was well worth the wait."
Special Precautions and Tips:
- Choose a high-quality, fresh beef heart for the best results.
- If you can't find red wine, you can use additional beef broth instead.
- Be sure to cook the stew for a long enough period of time to ensure that the beef heart is tender.
