This is a very tasty stew, that came from Nova Scotia in the 60's. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes.

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Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.

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Note

This recipe can also be made in a pressure cooker. Once the beef has browned, transfer to a pressure cooker, and add remaining ingredients. Cook for 45 minutes.

Nutrition Facts

189 calories; protein 24.5g 49% DV; carbohydrates 2.8g 1% DV; fat 8.1g 13% DV; cholesterol 169mg 56% DV; sodium 645.2mg 26% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2007
Very easy. The smell as it simmers will drive you to drool. I added dried shitake mushrooms. Read More
(37)

Most helpful critical review

Rating: 1 stars
05/06/2020
2-3 hours on low was way to long. After 1.5 hours smelled burnt and was burnt to a crisp. What a waste of good meat. Read More
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/11/2007
Very easy. The smell as it simmers will drive you to drool. I added dried shitake mushrooms. Read More
(37)
Rating: 4 stars
04/03/2003
added small carrots and served over rice. needed a little more taste. put soy sauce on top. it was great. was really easy in pressure cooker. Read More
(33)
Rating: 5 stars
11/29/2011
This is some of the tastiest beef stew I've ever made/eaten. I used three medium-sized hearts and increased the proportions accordingly... and added a bag of still-frozen green peas to the hot stew at the end. The squeamish (who will probably not be viewing this recipe anyway...) would do well to put aside their reluctance and appreciate the fact that beef heart is nothing more than a big chunk of boneless relatively lean meat that cooks up into a very flavorful stew! Read More
(30)
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Rating: 4 stars
02/27/2012
I might not be a beef heart fan but this dish had a pretty good flavor. I only cooked it for the 2 hours so maybe more time would have made it a little more tender and more to my liking. Read More
(4)
Rating: 5 stars
02/01/2012
Amazing!!! I always liked the taste of beef heart but I rarely made it as it was too tough and too hard to find. But now that I found a place and have this stew recipe...forget about it!!! Read More
(3)
Rating: 5 stars
01/27/2015
I was skeptical having never had beef heart before. Now I'm not sure I'll like regular stew meat again! I added 2 carrots peeled and cut into large pieces and threw frozen peas in at the very end. I also let it cook in my crock pot on the warm setting for an extra 24 hours to help the meat tenderize. Absolutely delicious! Read More
(2)
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Rating: 5 stars
12/29/2012
This was fantastic. I made paprika dumplings to pour the stew over. It was great. Read More
(1)
Rating: 4 stars
11/14/2012
Very blunt flavor but not too strong. This is a good stock recipe for using a beef heart with few bells or whistles. Not bad as it is and has plenty of room for creativity. Read More
(1)
Rating: 5 stars
09/20/2016
My kids ate the whole crockpot! I didn't elaborate on the cut of meat and they had no idea I will be making this again! Read More
Rating: 1 stars
05/06/2020
2-3 hours on low was way to long. After 1.5 hours smelled burnt and was burnt to a crisp. What a waste of good meat. Read More
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