beef heart stew


Most of the time, I like to keep heart stir-fry a stir-fry, but occasionally I go full stew with a lot more liquid. The cooking time is not excessive, because heart is 100% good-quality muscle without tough gristle. You can recognize stewed heart by its lighter color and wet appearance.

A. Apple Cider Beef heart

with French-cut beans and Portobello mushrooms

French-cut beans are often prepared with vinegar. The apple cider will give the dish a similarly sour but also a slightly sweeter flavor. Vegans, just leave out the meat and double up on the mushrooms.


Pic1: the stew
Pic2: served




This is what you need for 3-4 servings:

  • 1 lb. beef heart
  • 2 medium Portobello mushrooms
  • 1 small onion, chopped small
  • 2 cups of French-cut green beans
  • 1 small bottle hard apple cider
  • S&P, Creole seasoning
  • olive oil


  • Slice the beef heart in ¼” slices.
  • Cut away the connective tissue.
  • Dice the meat.
  • Brown the onions in the olive oil.
  • Add and brown the meat.
  • Add S&P, seasoning to taste.
  • Add the beans, diced mushrooms and the apple cider.
  • Bring to a quick boil, then reduce heat and simmer for 15 minutes.
  • Serve and enjoy.

B. Two other stews

You can add just about anything...


Pic3: 2019-09-12 stew with fruit
Pic4: served
Pic5:  2018-02-21 with peas & carrots, biscuits & gravy