Beef offal stew is surprisingly delicious and budget-friendly too! If you’re looking for an easy way to add organ meat to your diet, try this slow cooker stew with beef heart and kidney. It’s a nourishing one-pot dinner made from low-carb and keto ingredients that beginners and advanced nose-to-tail eaters will enjoy.
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What is Offal?
Offal, is the general term for organs like heart, liver, and kidney. These parts have an important and respected place in traditional diets around the world as beneficial and in some cases, medicinal foods. (1)
Believe it or not, organ meats are excellent in any diet and should not be missed!
There are many benefits of organ meats. Some of them include the following:
- All organ meats are concentrated sources of nutrition that can help you feel fuller longer and retain muscle mass as you age. (2, 3, 4) For these reasons alone, they are worth eating. Aside from amino acids, offal also contains fat-soluble vitamins and minerals found in great abundance. (5, 6)
- Organ meats are cheap! Since they are largely absent from modern day Western diets, there is low demand, and thus, organ meat can be the most affordable cuts in the butcher’s case.
- Using as much as possible from an animal lets little to nothing go to waste. No one likes wasting food; this is especially true if you raise the animal yourself and want to maximize your efforts. Nose-to-tail recipes are utilitarian and frugal.
If you have the pleasure of buying directly from a rancher or a small local butcher, ask if they can source your offal. You may find they even give it away!
Offal recipes are gaining popularity and are now included in many wellness diet types:
Take a look at these 34 Keto Organ Meat Recipes (AIP, GAPS, + Carnivore Friendly) for more examples.
How to Make an Offal Stew Recipe
Prepare all your low-carb ingredients, and follow the easy directions. Then, you’ll have this organ meat stew simmering away in no time!
Keto slow cooker recipes are some of the best for meal prep! This one doesn’t disappoint.
Beef heart – Many people consider the heart a muscle, not an organ. You’ll notice heart has a very mellow flavor which is not dissimilar to regular stew meat. Since it takes so well to stewing, you could make a Beef Heart Stew with just heart exclusively if you wanted to.
Beef kidney – Kidney usually comes with a strip of suet attached down the center. Keep that on while you chop the meat so it renders into the stew, thereby, adding healthy animal fats to your meal.
Low-carb vegetables – Onion, garlic, cauliflower, and mushrooms are the top picks for this low-carb stew. They are classic ingredients for soup!
Parsley – Fresh or dry parsley will work. You may also substitute with rosemary, thyme, oregano, or another savory culinary herb.
Whole peppercorn – I love the look and texture of adding the whole peppercorn to stew! If you don’t have any, a ¼ teaspoon of ground black will work just fine. Pepper seasons the soup with a pinch of salt too.
Bone broth – I prefer a homemade beef bone broth; however, Kettle and Fire makes an organic shelf-stable broth you can store in your pantry. You can read my Kettle and Fire Bone Broth Review and learn why they are my top choice.
If desired, substitute beef heart and kidney with corresponding cuts from other ruminant animals like lamb, bison, and mutton. There’s a high likelihood rabbit and pork heart and kidney will also work, although, I have not tested them myself. I do not suggest using chicken organs in this recipe.
Follow along step-by-step, and you’ll make this keto slow cooker dinner perfectly the first time you try!
- Prepare the heart by trimming off and discarding connective tissues and large vessels. Cube into 1 ½-inch pieces. I leave as much fat on as possible.
- Cut kidney into similarity sized pieces. I also recommend leaving the fat on here too.
- Add the meat to the crockpot.
- Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
- Pour in bone broth.
- Cover with the lid. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
If you’re cooking on the stovetop, the recipe continues the same; however, you will add the ingredients to a stockpot instead of a slow cooker. Raise the temperature to a boil after adding the broth, then reduce it to a simmer. Maintain a simmer for 2-3 hours until the heart is fork-tender.
Grab your favorite soup bowl and spoon. You’ll probably want a label too. Finally, serve hot.
Where do You Buy Organ Meats?
The best place to buy organ meats is from the person who raised or butchered the animal. This means connecting with a farmer or a local butcher.
Getting as close as possible to your food source is of great value. Search the online directory at Eat Wild and find a food producer in your area. EatWild is best for US and Canada, but also has some international listings, although they are sparse.
In case, nothing shows up near you, consider buying organ meat online instead.
I recommend US Wellness for everything from grass-fed liver, heart, kidney, tongue, bones, and more (from beef, chicken, lamb, and bison). If they are out of stock on something, White Oak Pastures is another great place for buying offal online. They are a regenerative farm and oversee the entire process from raising to butchering!
More Organ Meat Recipes
Learning how to cook organ meat recipes is an eye-opening experience! These recipes are as easy as they are delicious. Enjoy!
- Classic Beef Liver Pate
- Organ Meat Pie
- Easy Beef Kidney
- Beef Heart Meatballs
- Braised Beef Heart Recipe (Slow Cook)
Beef Offal Stew (Slow Cooker)
- Slow Cooker
- Prepare the heart by trimming off and discarding connective tissues and large vessels. Cube into 1 ½-inch pieces. I leave as much fat on as possible.Cut kidney from into similarity sized pieces. I also recommend leaving the fat on here too. Add the meat to the crockpot.2 pounds beef heart, 1 pound beef kidney
- Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.1 medium onion, 2 cloves garlic, 1 medium cauliflower, 1 cup mushrooms, ¼ cup parsley, ½ teaspoon salt, ½ teaspoon whole black peppercorn
- Pour in bone broth.8 cups bone broth
- Cover with the lid. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Originally published on October 9, 2015.
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