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Eating organ meat is very nutritious! Currently, organ meat is similarly priced at our butchers than minced meat and pork. The health benefits packed into one beef heart or any kind of animal liver is highly praised by those that have studied their nutritional value. That is why I am using organ meat more and more in our meals. I was so pleased with this juicy and flavourful beef heart and liver stew.

Tools you May Need

1 Oven Dish (I love my cast iron pot for this!)

Chopping Board

Sharp knife

Measuring Cups/spoons or volumes scale

How to Cook Beef Heart Stew

The reason I like beef heart so much is that it tastes to me like regular beef stew meat. It does not have the overly “organ flavour” that for example chicken liver does. This makes it a very easy organ to cook with and enjoy with your usual cooking.

I started by dicing my meat into cubes and giving them a quick browning on my stove top. If you are cooking in a cast iron pot, you can brown your meat on the stove and then put the pot directly into the oven. This saves me the extra dish to wash! Once they have a little brown on the edges, I cook it on a low temperature in my oven for a couple of hours. This helps the meat relax and tenderize with the flavours you pair it with.

Tools You May Need

A Dutch Oven (or other oven dish)

Chopping board

Sharp knife

Measuring cups or kitchen scale

Measuring spoons

Tips for Cooking Meat Organs

Cooking with organs is not as challenging as it may appear. A few tips I can give you when cooking with meat organs is to:

Spice the meat well. This recipe will give you a good place to start
Marinate meat in fridge for overnight or for several hours
Sauce the meat on your stove top before cooking in the oven
Cook the meat slowly in the oven over a couple of hours

cooking beef heart with lemon, vegetables and dried fruit

Beef Heart and Liver Stew Recipe

If you try this beef heart and liver stew recipe, please return and give it a rating. We would love to hear your feedback and how your dinner turned out. Thank you!

Print Recipe

Beef Heart & Liver Oven Stew

Cooking with meat organs is easier than you would think! Just like you would make a normal beef stew, this recipe marinates the meat in cumin, turmeric, nutmeg and lemon juice + oil for a few hours, then cooks the meat in the dutch oven for around an hour. The end results is delicious!

Prep Time45

Cook Time2

Marinating Time5

Total Time7 45

Course: Main Course

Cuisine: American

Keyword: Dutch Oven, Heart, Meat, Organs, Oven Dish

Servings: 8

Cost: $60

Equipment

1 Oven Dish
Chopping Board
Sharp knife
Measuring Cups or volumes scale
Measuring spoons or volumes scale

Ingredients

3 lbs Beef Organs I usually mix heart and liver
1/2 cup Sunflower Oil
2 tsp Cumin Fine
1 tsp Coriander Fine
1 tsp Turmeric Fine
1 tsp Ginger Grated or chopped fine
1/4 tsp Nutmeg
2 tbsp Lemon Juice
1/2 tsp Salt
1/2 tsp Pepper
Vegetables of Choice For example broccoli, carrots, etc.
5 gloves Garlic Chopped fine
1/3 cup Dried Fruits Halved (I use figs or apricots)
1 Onions Halved and sliced
1/3 cup Olives Pitted and halved
2 cups Bone Broth
2-4 Potatoes or Sweet Potatoes
1 Cinnamon Stick

Instructions

Prepare Meat to Marinate

Mix spices (cumin, coriander, ginger turmeric garlic) including the lemon juice and oil into zip lock bag
Dice heart into bite sizes and add to Zip Lock Bag
If you wish, also add liver pieces to Zip Lock Bag
Stir spices and meat together
Put in fridge to marinate for 5-6 hours or overnight

Prepare Oven Dish

Preheat the oven to 300°F
Chop vegetables and mince garlic
Slice olives and dice dried figs
In a cast iron pot (or pot that can go into the oven) brown meat pieces in oil for several minutes on the stove. Do this in batches to make sure the pieces are nicely seared.
Remove meat from the pot and cook sauce onions until caramelized
Add meat back into pot with vegetables, potatoes, cinnamon stick, dried figs and olives
Add 2 cups of real broth
Cook covered in the oven for 2 hours