Real Recipes From Real Home Cooks ®

beef heart with garden vegies

(2 ratings)
Recipe by
Marie Stoves
Lansford, PA

Heart is a strong meat that can get tough. I found that by rinsing and trimming it carefully and slow cooking it, it becomes nice and tender. Hope others like it.

(2 ratings)
yield 5 -6 depending on your appetite.
prep time 1 Hr
cook time 8 Hr

Ingredients For beef heart with garden vegies

  • 1
    beef heart( check local butcher or farmers markets)
  • 1 lg
  • 4-5
    whole fresh carrots
  • 4-5
    potatoes (about 1 per person)
  • salt and pepper
  • 2-3 clove
  • 1-2 tsp
    italian seasoning
  • 12-15 oz
    tomato sauce
  • 12-15 oz
    water to cover

How To Make beef heart with garden vegies

  • 1
    Check the heart to be sure it has been rinsed completely. I cut it in half so I can be sure there is no remaining blood pools. Trim excess fat from the outside and remove as much of the large veins as you can since they tend to be tough. This is the labor intensive part.
  • 2
    wash and clean the vegies. Peel them if you wish. Cut all vegies into chunks like you would for a beef stew. place heart into the pot, surround it with the vegies. I like to cut slits in the meat for the garlic cloves.
  • 3
    Add the tomato sauce ( or paste if you prefer), and water to cover. add in the seasonings. Cover and set your crockpot to high. I start mine in the morning around 9-10AM and figure on serving the meal that evening.
  • 4
    If you like your vegetables less soft, hold some of them for later. I like them soft and cooked all day to integrate all the flavors. You can use other types of beef with this recipe too.

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