Slow cooked organ meat stew is a delicious recipe and very budget friendly too. It is easy to make and great for beginning as well as advanced nose to tail eaters.
Prep Time: 20 minutes
Culture Time: 2 hours
Servings: 8 servings
- 2 pounds beef heart
- 1 pound beef kidney
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium cauliflower chopped
- 1 cup mushrooms chopped
- ¼ cup parsley chopped
- ½ teaspoon whole black peppercorn
- ½ teaspoon salt
- 8 cups bone broth or water
- Trim off any connective tissues and large vessels from the heart; cut into 1 to ½-inch cubes. Cut kidney into similar sized pieces. Leave the fat on both the heart and kidney. Add to a large stockpot.
- Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
- Pour in bone broth.
- Bring to just boiling on the stove over medium heat. Reduce heat and maintain a steady simmer for 2-3 hours until heart is tender.
- Substitute beef heart and/or kidney with another organ from a ruminant such as lamb, bison, mutton etc. Do not use chicken organs.
Check out our full shopping list of approved carnivore foods as well as a sample meal plan.