Slow Cooked Beef Heart Stew (Homestead Style)

“ Supper from the heart” 😉

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Made in the Instant Pot

Beef heart is one of those old-time cuts that’s making a comeback — and for good reason. It’s packed with nutrients, full of flavor, and stretches a meal further than most. Add in some butter, herbs, garden veggies, and a heap of egg noodles, and you’ve got a warm, stick-to-your-ribs supper that’d make any ranch cook proud.

What You’ll Need:

• 1 Instant Pot with a slow cook setting

• 1 pot for boiling noodles

Ingredients:

• 1 beef heart (fresh or frozen)

• 2 tablespoons grass-fed butter

• 1 small yellow onion, chopped

• 1 clove of garlic (optional)

• 1 cup bone broth or water

• 1 teaspoon sea salt (adjust to taste)

• 1 teaspoon dried sage

• 1 teaspoon dried rosemary

• 2–3 cups chopped veggies of your choice (carrots, potatoes, sweet potatoes, etc.) — optional

• Spinach or kale — optional

• 4 cups cooked egg noodles

• Fresh parsley for garnish — optional

How to Make It:

1. Prep your beef heart.
   Cut it into 1-inch chunks using a sharp knife. Trim away the tougher bits inside and any extra fat on the outside (leave a little for flavor).

2. Sauté your aromatics.
   Turn on the Instant Pot to “sauté.” Add in the butter, chopped onion, and garlic. Let them cook until soft and fragrant.

3. Brown the meat.
   Add the beef heart pieces into the pot with the onions. Sprinkle in the salt, sage, and rosemary. Stir it all around and let it brown for a few minutes.

4. Add liquid and slow cook.
   Pour in the broth or water and give it a good stir. Turn off sauté mode and switch to “slow cook” (normal setting). Let it cook for 3 hours.

5. Add your veggies (optional):
   Once the meat has slow-cooked, you can toss in chopped carrots, potatoes, or sweet potatoes. Turn off the pot, open the lid, add your veggies, and set it to “pressure cook” for about 15 minutes — just long enough to tender them up.

6. Boil your egg noodles separately.
   While the meat and veggies are cooking, boil your egg noodles on the stovetop according to the package directions. Drain and set aside.

7. Thicken and finish the stew.
   Once everything’s cooked, open the Instant Pot and turn on “sauté” mode again for about 10 minutes, stirring often. This will help the broth thicken up into a nice, rich sauce. (Optional: I also sometimes throw in fresh spinach or kale at this time.)

8. Add the noodles.
   Right before serving, stir the cooked egg noodles into the stew. Let them soak up all that flavor.

9. Serve warm, topped with a little fresh parsley if you’d like — and maybe a hunk of cornbread or a biscuit on the side.

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💪 Why We Eat Beef Heart on the Homestead:

Beef heart is one of the most nourishing cuts you can put on your table — it’s no wonder our great-grandparents never let a good heart go to waste. Like most organ meats, heart is packed with nutrients you won’t find in regular muscle cuts.

It’s loaded with things your body needs to thrive: iron, folate, zinc, selenium, and a full range of B vitamins — especially B12, which helps with everything from energy and metabolism to a strong immune system and healthy cell growth.

But what really sets beef heart apart are two powerhouse nutrients: CoQ10 and alpha-lipoic acid (ALA). These are natural antioxidants that help protect your cells from damage, slow down aging, boost energy, and support a healthy heart.

Because it’s so nutrient-rich, beef heart is especially good for:

• Mamas who are pregnant or nursing

• Growing kids

• Folks recovering from sickness

• And anyone wanting to feel more energized and nourished

• Balancing hormones

This is true nose-to-tail eating — simple, affordable, and time-tested. Around here, we believe if you’re going to raise or butcher an animal, you honor it by using every good part. And beef heart just happens to be one of the best.