Beef Heart is inexpensive and lean, but it's unusual to find in the grocery. My recipe is the only version I know of that is southwest style, in fact, this is fusion cuisine, because this is not an authentic southwest recipe. Mole adds a wonderful richness to this dish. You might want to make a pan of cornbread, it's great with this. Serve with red wine, and a salad of jicama, cabbage, and celery.

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Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.

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  • Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.

  • Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.

Nutrition Facts

651 calories; protein 51.3g; carbohydrates 60.7g; fat 19.9g; cholesterol 305.7mg; sodium 1057.4mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2008
I had a beef heart in my freezer from our purchase of a 1/4 cow from a local organic farm. I had no idea what to do with it. It was kind of daunting I was afraid to cook it until I found this recipe. All I can say is WOW! This is so good that I might buy another heart just to make it again. I did not tell my family what cut of beef was in this dish when I served it in order to avoid the drama of thier reaction and everyone ate seconds on it. It will be my little secret. Now I just need to figure out what to do with the tongue and oxtails!! Read More
(44)
15 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2008
I had a beef heart in my freezer from our purchase of a 1/4 cow from a local organic farm. I had no idea what to do with it. It was kind of daunting I was afraid to cook it until I found this recipe. All I can say is WOW! This is so good that I might buy another heart just to make it again. I did not tell my family what cut of beef was in this dish when I served it in order to avoid the drama of thier reaction and everyone ate seconds on it. It will be my little secret. Now I just need to figure out what to do with the tongue and oxtails!! Read More
(44)
Rating: 4 stars
02/09/2004
I didn't put all of the vegies and beans in the recipe. The heart was cooked all night in the crock pot drained then stewed in my own mole. We had it with rice and beans. Got rave reviews from all! Read More
(27)
Rating: 4 stars
03/24/2009
I'm making this recipe without the mole sauce i.e I don't know what mole sauce is and never heard of it Can you buy it in the grocery store and is it known by another name. Read More
(23)
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Rating: 5 stars
11/13/2007
this is my first review though I have been a member for years. This is the most flavorful dish-I followed it to the letter. My husband complimented me all through the meal of which he had thirds! The sweating of the vegetables gives this dish it's savory rich flavors and complements the beef. Do not fear the heart! Read More
(19)
Rating: 5 stars
04/22/2005
Glad you tried/were inspired by the recipe. I just wanted to mention that this recipe's nutrition information is off because it serves way more than 4 people. It will easily feed 8 to 10 people. So cut the nutrition info by half at least. To reduce sodium use frozen rather than canned limas. Ruth Read More
(10)
Rating: 5 stars
03/28/2011
Great recipe! My only suggestion would be to not crowd the heart in the pan when browning. If you do the meat will steam rather than sear. I made this with grass fed beef from my dad's ranch. It was excellent. I snuck in pureed spinach and kale for extra nutrition and it was great! Read More
(7)
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Rating: 5 stars
06/28/2011
I used black beans instead of lima beans for the full Latin concept and INSTANT CLASSIC! Superb use of mole... Read More
(6)
Rating: 5 stars
07/12/2011
Excellent--a great way to get more organ meats into our diet! Mine wasn't exactly the same--I thought I had a parsnip but I didn't so I substituted sweet potatoes for all the root vegetables and I made my own mole. Read More
(5)
Rating: 5 stars
01/12/2017
This is very good. However I did make some changes I added 2 onions 2 celery ribs and 4 carrots.I also used low sodium beef broth instead of the bouillon and water. I used a slow cooker on low for 8 hours add black beans brought it back to temp and put it over rice. It was a hit! Next time I'll add a 1/2c mole just not quite enough for my taste. Read More
(1)
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