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Beef Heart Stew

Rated as 4.64 out of 5 Stars

"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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3 h 20 m servings 189
Original recipe yields 10 servings


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  1. 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.


  • 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

Per Serving: 189 calories; 8.1 2.8 24.5 169 645 Full nutrition

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Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

Very easy. The smell as it simmers will drive you to drool. I added dried shitake mushrooms.

Most helpful critical review

I messed it up....too much flour....and out of sync......gonna throw it all in the crock pot for the morning.

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Very easy. The smell as it simmers will drive you to drool. I added dried shitake mushrooms.

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.

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...

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.

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 e...

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!!!

This was fantastic. I made paprika dumplings to pour the stew over. It was great.

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.

The cooking method for the beef heart was perfect. I used 1/2 chunk dredged in flour in olive oil. When the meat looked browned I added a super dice onion with 1 cup of white wine. I then added ...