Beef Heart in a Red Wine and Vegetable Stew

    Beef Heart in a Red Wine and Vegetable Stew

    (36)
    2saves
    1hour20min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (36)

    Reviews in English (36)

    by
    101

    Although obviously an organ, heart is not organ meat. It is a muscle. I soak it in cold, salted water for about an hour before cooking (I can't remember why, I just learned to do that when preparing heart). I too added garlic. If you don't have red wine, red wine vinegar works well too. I've made it with apple cider vinegar once in a pinch and it was good. Also, just about any root vegetable works well.  -  21 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    43

    My husband loved it! The only suggestion would be to cook the heart at least 90 minutes, rather than 60. The prep time for cleaning the heart took more than 10 minutes.  -  31 Jul 2000  (Review from Allrecipes USA and Canada)

    by
    32

    this recipe was great my only addition to it is garlic but thats just me im a fanatic and 60mins is plenty of time and finally not as strongly flavored as most may think thank you lola it was a great recipe to do with a cut of meat which isnt too expensive, reminds me of my upbringing always taking the cheaper meets and creating masterpieces.  -  02 Aug 2003  (Review from Allrecipes USA and Canada)

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