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.
For crockpot directions, printable recipe and complete sourcing tips, visit the Slow Cooked Organ Meat Stew Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!
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