Beef Heart Stew
Lean beef heart simmered slowly with carrots, potatoes and thyme until tender, in a deep savoury gravy.
- Time2 hr 45
- LevelEasy
- Costabout £1.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 623kcal
- 34gcarbs
- 9gof which sugars
- 33.7gfat
- 13.5gsaturates
- 43.4gprotein
- 6.9gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Trim the heart well, removing any hard white sinew and fat. Pat dry, season with the salt and pepper and toss in the cornflour.
- 2
Heat 1 tablespoon of oil in a large pan over a high heat. Brown the heart in two batches for 4 minutes per batch. Set aside.
8 min - 3
Add the remaining oil, onions, carrots and celery. Cook for 8 minutes until softened, then stir in the tomato purée and paprika for 1 minute.
9 min - 4
Dissolve the stock cube in the boiling water and pour it in. Add the heart, bay and thyme. Bring to a simmer, cover and cook very gently for 1 hour 30 minutes. Heart goes tough if boiled hard.
90 min - 5
Add the potatoes and cook for 25 minutes more, until the heart and potatoes are both tender.
25 min - 6
Stir in the vinegar, taste, and serve in deep bowls with crusty bread or cabbage.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
