Slow-Cooked Liver with Onions and Red Wine Gravy
Soft onions, tender liver, and a deep red wine gravy make this a proper old-fashioned supper for cold evenings.
Slow-Cooked Beef Heart Stew
Don't be intimidated by beef heart! This lean, nutrient-rich organ meat is a fantastic and economical alternative to traditional stewing cuts.
When slow-cooked, it becomes wonderfully tender with a rich, beefy flavour that is much milder than other organ meats, making it a great introduction for the whole family. This recipe simmers the beef heart with classic vegetables like carrots, celery, and potatoes in a savory broth until it's fall-apart tender. The slow cooker does all the hard work, filling your home with a comforting aroma and delivering a hearty, satisfying meal that's perfect for a chilly evening.
Method
25m6h6h 25m
- Pat the beef heart cubes dry with a paper towel and season generously with salt and pepper. Toss the cubes in the all-purpose flour until evenly coated.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef heart cubes in batches, ensuring not to overcrowd the pan. Transfer the browned meat to the slow cooker.
- In the same skillet, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the onion has softened. Add the minced garlic and cook for another minute until fragrant.
- Stir the tomato paste into the vegetables and cook for 1 minute. Pour in about 1 cup of the beef broth, scraping the bottom of the pan to deglaze and lift any browned bits.
- Pour the vegetable and broth mixture into the slow cooker. Add the remaining beef broth, cubed potatoes, Worcestershire sauce, dried thyme, and the bay leaf. Stir everything to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef heart and potatoes are tender.
- Remove the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
Ingredients
- 3 medium Carrots peeled and sliced
- 2 tbsp Tomato Paste
- 4 cloves Garlic minced
- 4 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 2 stalks Celery sliced
- 1 tsp Dried Thyme
- 1.5 lbs Potatoes peeled and cubed
- 2 tbsp Olive Oil
- 1 large Yellow Onion chopped
- Salt and black pepper, to taste
- 1/4 cup All-purpose flour
- 2 tbsp Fresh parsley chopped, for garnish
- 2 lbs Beef Heart trimmed and cut into 1-inch cubes
- 1 Bay Leaf
Notes
Properly trimming the beef heart is key. Be sure to remove any tough outer membranes, silver skin, and visible valves or sinew for the most tender result.
This stew is delicious served over creamy mashed potatoes, egg noodles, or with a side of crusty bread for dipping into the rich gravy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours often meld and taste even better the next day.
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