Dads Beef Heart Stew Recipes

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BEEF HEART STEW



Beef Heart Stew image

This is a very tasty stew, that came from Nova Scotia in the 60's. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes.

Provided by J. Murphy

Categories     Main Dish Recipes

Time 3h20m

Yield 10

Number Of Ingredients 7

1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
½ teaspoon seasoned salt

Steps:

  • Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 2.8 g, Cholesterol 169 mg, Fat 8.1 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 2.3 g, Sodium 645.2 mg, Sugar 0.6 g

DAD'S BEEF HEART STEW



Dad's Beef Heart Stew image

Am posting this recipe in memory of my dad who passed away Oct. 14, 2009. He made this every year when we butchered a beef and we always looked forward to him making this. This is time consuming, but makes a huge amount and freezes well. We seldom froze any though, as we usually ate it until it was gone!

Provided by sklhczech

Categories     For Large Groups

Time 9h

Yield 20 serving(s)

Number Of Ingredients 9

1 beef heart
12 -16 cups water
2 large onions, roughly chopped
8 potatoes, peeled and cubed
6 carrots, peeled and sliced
1 (26 ounce) can cream of mushroom soup
1 (10 ounce) can sliced mushrooms, drained
2 bay leaves
1 (11 ounce) box quick-cooking barley

Steps:

  • Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
  • Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
  • Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
  • Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
  • Remove bay leaves before serving.
  • The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
  • Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.

DAD'S BEEF STEW



Dad's Beef Stew image

I'm not exactly sure where my dad got this recipe, but it's fool proof and very very tasty. On day 2 I'll pour some leftover stew over egg noodles for a sort of stroganoff. On day 3 I add 1 tbsp soy sauce and 1 tsp curry paste, then serve over white rice for a sort of Japanese beef curry.

Provided by ahoxx080

Categories     Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

4 onions, chopped
1/2 cup butter
1 1/2-2 lbs beef stew meat, cubed
1/4 cup flour
salt & pepper
1 (32 ounce) carton beef stock
2 medium carrots, sliced
4 stalks celery, sliced
1 bay leaf
5 medium potatoes, peeled and chopped
1 (12 ounce) can corn
water

Steps:

  • 1. In a frying pan melt the butter, then brown onions thoroughly.
  • 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
  • 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
  • 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
  • 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
  • 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
  • 7. Add can of corn and water to achieve desired consistency.
  • 8. Remove bay leaf and serve.

BEEF HEART STEW



Beef Heart Stew image

This is a very tasty beef heart stew that came from Nova Scotia in the '60s. Beef heart is browned, then cooked with onions to make a tasty stew that goes great over noodles or mashed potatoes.

Provided by Allrecipes Member

Categories     Main Dishes

Time 2h30m

Yield 10

Number Of Ingredients 7

1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
½ teaspoon seasoned salt

Steps:

  • Dredge beef heart in flour until coated.
  • Heat oil in a Dutch oven over medium-high heat.
  • Fry beef heart in hot oil until browned. Stir in onions and water. Season with salt and seasoned salt. Cover, reduce heat to low, and simmer until meat is very tender, 2 to 3 hours.
  • Serve over noodles or mashed potatoes.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 2.8 g, Cholesterol 169 mg, Fat 8.1 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 2.3 g, Sodium 645.2 mg, Sugar 0.6 g

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