Dads Beef Heart Stew Recipes

Steps:

• Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.

Steps:

• Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
• Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
• Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
• Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
• Remove bay leaves before serving.
• The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
• Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.

Steps:

• 1. In a frying pan melt the butter, then brown onions thoroughly.
• 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
• 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
• 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
• 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
• 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
• 7. Add can of corn and water to achieve desired consistency.
• 8. Remove bay leaf and serve.

Steps:

• Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
• Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Steps:

• Slice your blade steak, beef skirt or stewing steak into bite size chunks then dredge them with a mixture of plain flour and some smoked Paprika (the easiest way is to put the meat, flour and the Paprika into a freezer bag or something similar and shake it about until the meat is coated)
• Melt 50 gm Beef dripping or some olive or rapeseed oil into a good sized saucepan; put it onto a hot hob until the dripping/oil comes up to temperature (just barely beginning to smoke) Brown the steak in batches (if you put too much in at a time it won't brown very well, it'll just steam because of all the water they pump into supermarket beef these days) season with salt and black pepper and keep it moving in the pan to avoid burning, then put each batch aside onto a dish before you brown the next batch. N.B. The browning process helps to evaporate the added water that the supermarkets pump into their meat to increase the weight and then caramelises the sugars in the meat which enhances the flavour of the stew, so it's quite important but be careful not to burn it. If the pan gets too watery, between batches, tip it out and start the next batch in fresh hot oil or dripping.
• Turn the heat down to medium Now throw in the chopped onion, the garlic (through a garlic press or finely sliced) and a finely sliced leek and let them soften for 5 minutes or so - be careful they don't burn Then add your veg chopped into bite size bits and let them soften, stirring occasionally for up to 10 minutes (You can use almost any veg but I normally use carrots (cut into coins), diced parsnips, diced swede and button mushrooms. I don't peel the carrots and parsnips just give them a good wash and slice off the tops and the bottoms before dicing them) When the veg has softened put the meat back into the pan and give it a good stir until the meat warms up Then gradually add some good beef stock and Guiness (50/50%) stirring all the time until the mixture thickens a bit cover the pan with a lid and let it simmer for 2 hours (if you have time; if not it should be ok between 1 and 2 hours on the simmer). Keep an eye on and if it gets too dry just add a bit more stock, Guinness or plain water. If it is too wet, remove the lid, stir and let it reduce to the consistency you want.
• This is good served with buttery mashed potato, wilted spinach & pine nuts with baked fennel bulbs Cooks Tip: I often throw in a couple of chopped, tinned anchovy fillets when I add the meat back to the veg which adds to the flavour but if you don't have any just use a teaspoon of Marmite instead. Trust me the Marmite works in this recipe.
• Baked Fennel Bulbs: Pre-heat your oven to 200 C. Slice the bulbs in half lengthwise and remove only the very outer leaves. spread a generous layer of unsalted butter onto the sliced surface of each half, season very generously with fresh ground black pepper and press the two halves back together, wrap the bulb tightly in cooking foil. Repeat the process for as many bulbs as you need. Place the wrapped bulbs into an oven tray or roasting tin and cook at 200C for 45 minutes. Remove and either serve straight away or keep warm in a low oven until you are ready to dish up then carefully unwrap (be careful they should be hot) and serve with the stew, spinach and mashed spuds.