• Amy Slater

Paleo Beef Heart Stew


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Paleo Beef Heart Stew

3 pound whole grass fed beef heart

1 pound grass fed beef stew meat

1 small red onion

6 medium carrots

3 small red skin potatoes

2 medium red bell peppers

2 medium zucchini

1 1/2 tsp sea salt

1 tsp cinnamon

2 bay leaves

1/2 tsp cracked black pepper

2 Tbsp apple cider vinegar

1 quart of bone broth (or organic beef or chicken broth)

1 can organic tomato sauce

Using a sharp knife, remove fat, and veins from the heart. Next, slice it into stew meat size cubes.


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Place in a large bowl along with the beef stew meat and add spices. Next clean and chop all vegetables. Place the meat and vegetables in the crockpot along with the broth, vinegar and tomato sauce and stir to combine. Add the two bay leaves, snap the lid and cook on low for 8 hours.

Notes:

If you are new to organ meats, beef heart is a great place to start. It is a mild meat and similar in texture to tenderloin. It is very lean and has a texture like muscle meat. Think about the nutrient density!

I used Trader Joe’s Organic Tomato Sauce for this recipe.

Make sure you choose organic zucchini and bell pepper as they are on the dirty dozen.

#Beefheart #Organmeatstew #Paleostew