shrimp & beef heart stew


This is a 100% recycled meal: mixing and matching leftovers to create something new. This is also application of my kitchen principle that a soup can be a stew can be a soup.

Beef heart is imo the best quality muscle meat of the entire animal. In preparation of cooking beef heart, I always cut away all the edges of fat and connective tissue, because those become very chewy. Rather than discarding all those little strips, I stew them. With long enough cooking time they become really tender.

I used these ones as a starter for this leftovers-day creation.

Yesterday's Tomato Soup with Chayote & Seafood  had a nice seafood overtone. The beef heart adds to that its own distinctive flavor. Both flavors noticeably alternate very pleasantly throughout the meal. That is definitely something worth doing again.

See: Beef Heart Trimmings to make this without the seafood or seafood stock.


This is what you need for 2 servings:

  • 2 cups beef heart trimmings
    nice meat is OK too
  • 2 cups seafood stock
  • 2 cups salad shrimp
  • 1 cup potatoes, diced, cooked
  • 1 tbsp. each olive oil, butter
  • S&P
Pic1: stew with beef heart trimmings


The meat:

The stew:


Pic2: beef heart trimmings
Pic3: stir-fry until dark brown
Pic4: stew