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Recipe & Photos courtesy of Jessica Haggard, Primal Edge Health

Here’s a tasty, budget friendly stew made from 100% grass-fed and pasture raised organ meats. Consuming organ meat (aka offal) is part of a nose-to-tail philosophy that offers a great source of nutrition. Organ meats are known for their dense nutritional value and some consider them to be in the highest class of super foods.

Make sure you are sourcing your organ meats from all-natural, sustainable farms if possible. US Wellness farms are dedicated to raising animals in a natural environment with free range access to green pastures. All of our beef is raised on 100% grass diet as nature intended for cattle. These animals receive no antibiotics, no gmo feeds, no grains, and we do not use pesticides or herbicides on our farms. This is how we provide the cleanest, whole food proteins available.

Recipe Author: Jessica Haggard of Primal Edge Health

Our thanks to US Wellness Past Featured Chef, Jessica Haggard for sharing this nutritious and delicious recipe. Jessica is the author of a new e-cookbook, Organ Meat Recipes For Beginners. She is also the author of the highly popular The Carnivore Cookbook.

Jessica’s organ meat stew is ideal for Keto, Carnivore, GAPS, AIP, Paleo, Primal, and Whole30 diets. It is free of soy, corn, eggs, dairy, and nightshades that often cause flare ups in those sensitive to these potential allergens.

Prep Time: 20 min
Cook Time: 4 hours
Total Time: 4 hours, 20 min

Servings: 8

US Wellness Shopping List: Beef Heart, Beef Kidney, Bone Broth

Ingredients

  • 2 pounds beef heart
  • 1 pound beef kidney
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium cauliflower chopped
  • 1 cup mushrooms chopped
  • ¼ cup parsley chopped
  • ½ teaspoon whole black peppercorn
  • ½ teaspoon salt
  • 8 cups bone broth or water

Instructions For Organ Meat Stew

  1. Trim off any connective tissues and large vessels from the heart; cut into 1 to ½-inch cubes. Cut kidney into similar sized pieces. Leave the fat on both the heart and kidney. Add to a large stockpot.
  2. Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
  3. Pour in bone broth.
  4. Bring to just boiling on the stove over medium heat. Reduce heat and maintain a steady simmer for 2-3 hours until heart is tender.

Crock Pot / Slow Cooker Option

Trim and prepare the heart and kidney. Put it in the crockpot. Add the remaining ingredients. Cook on low for 4-6 hours, until heart is tender.


Notes

Substitute beef heart and/or kidney with another organ from a ruminant such as lamb, bison, mutton etc. Do not use chicken organs.

You can find Jessica’s original recipe post on her blog Primal Edge Health.

Jessica Haggard

Jessica Haggard dishes up low-carb, family-friendly recipes on her website, Primal Edge Health. She is passionate about helping others optimize their health and always enjoys meeting people in the Keto & Carnivore Collective. Believing that homemade cooking shouldn’t be shrouded in mystery, Jessica will teach you exactly how to thrive on all the best ingredients and enjoy the journey along the way.

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