Beef Heart Stew Recipe

Just what the doctor ordered: heart-warming and gut-curing Beef Heart Stew. 

As a certified GAPS™ coach, December Featured Chef Marisa Tolsma provides recipes designed to nourish the body by targeting the gut with meat, vegetables, and warming stocks. Free of added hormones and antibiotics, this nutrient-dense beef heart is lean and high in iron, zinc, selenium, and phosphorus as well as collagen and CoQ10. All the nutritional benefits with minimal labor. Simplicity is best: slice the heart, chop the veggies, and allow the simmering water to do the rest!

 

 

Beef Heart Stew 

Recipe By: Marisa Tolsma | Bumble Bee Apothecary

USWM Shopping List: 

• 2-3 Beef Hearts
• 1-2 Beef Knuckle Bones

Ingredients

• 3 lb. of beef heart
• 1-2 beef knuckle bones or beef marrow bones, or a combination of both
• 1 onion
• 6 carrots
• 16 oz. peas (frozen works fine)
• 3 bay leaves
• Salt and pepper to taste
• Filtered water

Instructions

1. Cut beef heart into 1 inch cubes
   • Remove any arteries and large pieces of connective tissues that haven’t already been removed (US Wellness Meats removes these already)
   • Add to a stew pot or large dutch oven
2. Coarsely chop onion and carrots
3. Add bones, onions, carrots, bay leaves, and salt and pepper to pot or dutch oven
4. Add enough filtered water to just cover everything
5. Bring to a boil on the stove top, then reduce to a simmer, add a lid, and cook for 6 hours
   • Or, cover with a lid and cook in the oven at 300ºF for 6 hours
6. Add peas and stir to heat through
7. Serve

 

Find more Beef Heart Recipes or browse our Discover Blog for more soups, salads, and burgers galore! 

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