Recipe of Any-night-of-the-week Beef Heart Stew

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The ingredients needed to make Beef Heart Stew:

1. Get 1 pound beef heart
2. Prepare 1/2 cup chopped celery
3. Prepare 1 large diced potato
4. Prepare 1/2 pound chopped carrots
5. Make ready 15 ounce diced tomatoes with Green pepper and celery, canned
6. Take 1/3 cup parsley flakes
7. Make ready 1-1/2 teaspoon salt
8. Get 1/2 teaspoon ground black pepper
9. Take 1 teaspoon granulated garlic powder
10. Take 1 stick butter
11. Prepare 1 large chayote
12. Make ready 1/2 small onion
13. Prepare 1/2 cup chopped green onions
14. Take 1/3 cup all purpose flour
15. Make ready 3 tablespoon extra Virgin olive oil
16. Get 1 tablespoon red wine vinegar
17. Make ready 1-1/2 teaspoon Worcestershire sauce

Stir flour into beef stock and add to pan with remaining ingredients and seared heart. Bring to a simmer and cover. Serve with buttered egg noodles or mashed potatoes. Hearty beef stew is definitely a down to earth classic but there are steps you can take to elevate it.

Steps to make Beef Heart Stew:

1. Peel and chop the onion, chayote, potatoes, carrots, and celery.
2. Melt the butter in a deep pan. Add the vegetables.
3. Cube the beef heart.
4. Add the cubed heart to the vegetables
5. Add spices. Sauté till the vegetables are tender.
6. Add the tomatoes, Worcestershire sauce, and red wine vinegar stir well.
7. Mix the flour and oil
8. Pour the flour mixture in the boiling stew
9. Let thicken, add parsley flakes, and stir well
10. Simmer for 25-30 minutes.
11. Let rest 10 minutes.
12. Serve garnish with green onions. I hope you enjoy!

Serve with buttered egg noodles or mashed potatoes. Hearty beef stew is definitely a down to earth classic but there are steps you can take to elevate it. This will allow you to develop layers of flavor and help to provide a deep, rich broth that's so essential to a dish like this one. As with any soup or stew, the first step is to gather your ingredients along with a knife and a cutting board. This beef stew uses baby red potatoes and baby carrots, eliminating some of the peeling and chopping usually needed when using traditional baking potatoes and large carrots.

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