Beef Heart Stew

Recipe by: Dianna Rigell

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Experience the taste of Peru with our tantalizing Anticuchos recipe. Tender beef heart, marinated in a symphony of flavors, grilled to perfection on skewers with grilled potatoes. Garnish with cilantro, squeeze of lime, and we suggest an optional Aji Amarillo sauce for a burst of exotic taste, but if you can’t find it, any hot sauce will do. This recipe may be a labor of love, but every second of work is worth it for the unparalleled flavors of our Peruvian Anticuchos. You’ll thank us later

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Ingredients

• 1 whole beef heart trimmed and cut into 1-inch cubes

• 2 tbsp unsalted butter

• 1 whole onion finely chopped

• 2 cloves garlic finely minced

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 Quart beef bone broth

• 1/4 cup Aji Pancha Paste (optional)

• 2 medium carrots diced

• 1 whole yellow bell pepper de-seeded and chopped

• ½ cup red wine

• 1 tsp sea salt

• 2 tbsp fresh parsley chopped

Instructions

1. Begin by trimming the beef heart to remove any excess fat or tough membranes. Cut it into bite-sized cubes and set aside.

2. Heat a Dutch oven over medium heat and add unsalted butter. Once the butter has melted, add finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, stirring occasionally.

3. Increase the heat to medium-high and add the prepared beef heart cubes to the pot. Brown the beef heart on all sides, stirring occasionally to ensure even cooking.

4. Once the beef heart has browned, sprinkle smoked paprika, dried oregano, and ground cumin over the meat. Stir well to evenly coat the beef heart with the spices.

5. Pour beef bone broth into the pot and Aji Pancha paste (if using), covering the meat entirely. Bring the liquid to a gentle simmer.

6. Reduce the heat to medium-low and cover the Dutch oven with a lid. Allow the stew to simmer gently for approximately 2 hours. This slow cooking will help tenderize the beef heart and allow the flavors to meld together.

7. After 2 hours, add diced carrots, chopped yellow bell pepper, and red wine to the stew. Stir well to combine all the ingredients.

8. Cover the pot again and continue cooking for an additional 30 minutes, or until the vegetables are tender and the flavors have developed.

9. Taste the stew and season with sea salt, adjusting to your preference.

10. Once the stew is ready, serve it hot, garnished with freshly chopped parsley for a pop of color and added freshness.

1. Enjoy your hearty and flavorful beef heart stew!