"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." — J. Murphy
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medium beef heart, rinsed and cubed
onion, peeled and sliced
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.
Very easy. The smell as it simmers will drive you to drool. I added dried shitake mushrooms.
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!
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.
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!!!
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.
This was fantastic. I made paprika dumplings to pour the stew over. It was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Heart Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 189
** Calories from Fat: 73
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