Beef Heart in a Red Wine and Vegetable Stew

    Beef Heart in a Red Wine and Vegetable Stew


    32 people made this

    Beef heart can be a strong flavoured cut but it works well in this rich red wine and vegetable stew. Serve with bread and more red wine.

    Serves: 6 

    • 2kg beef heart
    • 1/4 cup (30g) plain flour
    • 1 pinch salt and pepper, to taste
    • 3 tablespoons butter
    • 1 onion, diced
    • 2 carrots, diced
    • 2 potatoes, diced
    • 2 teaspoons dried thyme
    • 1 cup (250ml) beef stock
    • 1/2 cup (125ml) red wine

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Wash the heart and remove any fat and arteries. Slice the heart in half then slice it into 1cm thick slices.
    2. Dust heart in flour and season with salt and pepper.
    3. Heat the butter in large frypan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
    4. Stir in the onion, carrots, potatoes, thyme, beef stock and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

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