Beef Heart Stew
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Serves/Makes: 10
Ready in: > 5 hrs
- 3 pounds beef heart
- 2 tablespoons vinegar
- 1 tablespoon salt
***Seasoned Flour Coating***
- 6 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
***
- oil
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 3/4 cup dry red wine
- 1 1/2 cup water
- 4 carrots, peeled and sliced
- 2 large potatoes, peeled and cubed
- 1 medium turnip, peeled and cubed
- 1 package (10 ounce size) frozen lima beans
- 3 beef bouillon cubes
- 1 1/2 teaspoon instant coffee powder
- Tabasco sauce, as desired
Cut the heart into two halves. Remove any excess tissue and fat. Cut the heart muscle into cubes and place in a zip-top plastic bag. Add the vinegar and salt, seal the bag and turn the bag to coat the meat in the mixture. Place in the refrigerator for 2 hours. Rinse the meat with cold water and spread out on paper toweling to drain. Meanwhile, combine the flour, salt, pepper, and cumin to another zip-top plastic bag. Add the meat cubes to the bag and seal. Shake to coat in the mixture. Heat a skillet over medium-high heat. Add enough oil to just cover the bottom of the skillet. Add the floured meat in small batches and cook, stirring, until browned. Add the browned meat to the crock pot. Repeat with remaining batches. Add the onions and celery to the skillet (add more oil if needed). Cook, stirring, until softened. Add to the crock pot. Add the wine to the skillet and bring to a boil. Use a wooden spoon to scrape up any bits stuck to the pan. Add the wine to the crock pot. Add the water, carrots, potatoes, turnip, lima beans, beef bouillon granules, coffee powder, and tabasco. Stir well. Cover the crock pot and cook on low for 4-5 hours or until the heart meat is tender and the vegetables are soft. Stir a few times during the cooking time.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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