Stewed Beef Heart Food

HEART HEALTHY BEEF STEW

Steps:

• Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
• Cut roast into 1 1/2 inch cubes.
• Season with the pepper.
• add to pot and brown for 4 - 5 minutes.
• Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
• Bring to boil.
• Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
• Cover and simmer until tender about 45 minutes.
• Dice peeled potatoes and add to pot.
• Add more water if needed.
• Simmer until tender, about 45 minutes.

DAD'S BEEF HEART STEW

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.

BEEF HEART STEW

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.

STEWED BEEF HEART

Steps:

• Sauté the bacon in a frying pan.Add the floured cubes of beef heart and cook them to a nice colour.Add the carrots and the small onions and continue cooking for 3 to 4 minutes.Pour in the beef broth and add the bay leaf and the thyme. Salt and pepper.Bring to a boil, cover and simmer for 2 hours or until the meat is tender.20 minutes before the end of the cooking time, add the tomato paste.

STEWED BEEF WITH GRAVY

Steps:

• Heat oil in large skillet over medium- high heat. Season meat with salt and pepper, and sear as many sides of the meat as possible, about 3-4 minutes. Remove from pan and set aside.
• In medium-sized stockpot, stir beef broth, soup mix, and 1/2 cup water until combined. Add meat, stir, cover, and cook over LOW heat (simmer), for 1 1/2 - 2 hours. Do not allow the meat to boil, or it will become tough.
• In small bowl, add cornstarch and remaining 1/2 cup water and mix until smooth. Drizzle into pot and bring to low simmer while stirring, for 1-2 minutes until the sauce thickens into a gravy.
• Serve over white rice, noodles, or mashed potatoes.
• NOTE: This gravy finishes on the salty side, which it needs to be when serving over your choice of starch. I have found it comes out just perfect to our tastes every time.

STEWED BEEF CHUNKS

Steps:

• Lay meat in small roaster.
• In small bowl, stir onion flakes, bouillon powder, soup and sherry together well.
• Pour over meat.
• Bake at 325 oven for 2 to 3 hours until meat is tender.