Reviewed: Dec. 29, 2012

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

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Reviewed: Nov. 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.

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Italian Mutton Chops

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Feb. 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.

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Marcy R.

Cooking Level: Intermediate

Reviewed: Feb. 1, 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!!!

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Eugene

Cooking Level: Beginning

Reviewed: Nov. 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!

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