Slow Cooked Organ Meat Stew

Slow Cooked Organ Meat Stew Recipe

posted in: Recipes

Slow cooked heart, liver, and kidney are the organ meats of choice for this ginger infused stew with cauliflower, greens, and herbs. It’s great to fine organ meat recipes you actually want to eat! With a few simple modifications, this stew can be added to your collection of carnivore diet recipes too.

Organ meats are still far from the mainstream, culturally unknown and to be blunt – gross a lot of people out. I want to show that offal and nose-to-tail eating doesn’t need to have a high yuck factor.

Many of my recent nose-to-tail posts have been about liver. I discussed the reasons liver is a nice addition to any diet and a few different ways to prepare it.

After writing up on the benefits of nose to tail eating and nutritionally rich organ meats, I felt inspired to try out some new and daring offal recipes.

I can’t recall any childhood memories of my mom making organ meats. This way of cooking is all new to me and I am adapting as I learn. When I make food for myself and family, my goal is always to optimize nutrition and get the highest quality possible. I happen to think that organ meats are important for this. So here it goes!

Organ meat recipes

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I did some diligent sifting through Pinterest and found The Paleo Mom’s Offal (but not awful) Stew which I adapted below.

This slow cooked organ meat stew is a great opportunity to load up on our favorite anti-inflammatory herbs and spices.

Oven vs. Slow Cooker

The original recipe details how to make it in an ove which was great for me. My slow cooker cracked awhile ago and I usually skip over slow cooked recipes but now I know I can adapt them to the oven.

Here I give directions for both ways. You get to choose which works best for you and your kitchen.

Using a slow cooker will be more straight forward than the oven and you get the benefit of being able to leave the house if you need to.

Sourcing High-Quality Organ Meats to Slow Cook

We encourage you to find organ meats from local sources. Directories like EatWild can help you connect with local farms and butchers. There are fun programs like “cow-pooling” that can bring communities together and strengthen the demand for local food within local environments. If you cannot find nearby options, check out US Wellness Meats. They have all the organs: heart, liver, and more!

US Wellness Meats was founded in 2000 in Monticello, Missouri (pop. 98) by visionary farmers, who saw that big-business cattle-raising practices were taking a toll on our animals and our health. By returning to rotational grazing practices that are good for the planet and good for our cattle, we led the way in introducing a new generation to the unmatched taste, tenderness, and healthiness of grass-fed beef.



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Slow Cooked Organ Meat Stew

Slow Cooked Organ Meat Stew

4.8 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: American

Ingredients

  • 4 pounds organ meats I used 2 heart, 1 liver, 1 kidney
  • 1 medium pearl onion
  • 1 head garlic
  • 2 inches fresh ginger root or 2 teaspoons dried powder
  • 2 inches fresh turmeric root or 2 teaspoons dried powder
  • 4 ribs celery
  • 4 cups leafy greens chopped chard, spinach, nettle etc.
  • 1 small cauliflower or broccoli
  • 1 tsp whole black peppercorn
  • 1 teaspoon dried thyme
  • 1/4 cup fresh parsley chopped
  • 1/2 cup wild mushrooms dried, soaked and cut
  • 8 cups bone broth
  • 1/3 cup cooking fat or oil tallow, butter, ghee or coconut oil

Instructions

  • If following oven method: Preheat oven to 300* and put the rack in the lowest position to allow room for a large pot. If you want to do this on a slow cooker, skip to the next step.
  • Prepare organ meats by cutting heart, liver and kidney to 1 inch cubes. If there are any large vessels, sinew, connective tissue or other unpalatable bits, cut them off, feed to your dog or otherwise discard. The heart and kidneys usually have some fat attached to them, I choose to leave it on.
  • Set meat aside and prep veggies and herbs by chopping onion and garlic and mincing the fresh roots. Rinse the other herbs and vegetables, remove leafy greens from stem and chop coarsely to bite sized pieces.
  • Begin browning organ meats in tallow, butter, ghee or coconut oil. On low heat add a potion of fat to a stock pot and sauté organ meats, stirring frequently until brown on all sides. Do the meat in 2 separate batches, half of the total chopped meat at a time. Save all browned meat and juices aside in a bowl.
  • Add more fat to the pot if needed, sauté onion, garlic, ginger and turmeric root and celery. Stir around for a few minutes until onions are translucent and the mixture smells flavorful.
  • Add meat back to the pot.
  • Add in chopped mushrooms, greens and optional cauliflower.
  • Pour in bone broth.
  • Bring to simmer on the stove top or if you are using a crock pot, transfer to your slow cooker/crock pot and turn on low, leave for 6-8 hours.
  • Back to the stove top method - Once the pot reaches a simmer, take it off the flame and place in the oven and keep covered at 300* for 4 - 5 hours.
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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Have you prepared organs before? What role do they have in your diet? Let me know in the comments below!

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Slow Cooked Organ Meat Stew Recipe www.primaledgehealth.com

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes. With a focus on from scratch, homemade cooking, animal-based nutrition, and easy DIY beauty and personal care recipes, there’s always something new going on in her kitchen! Jessica will teach you exactly how to thrive with all the best ingredients and enjoy the journey along the way.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore Cookbook. Learn more about Jessica…

7 Responses

  1. Eric
    | Reply

    What kind of animal did you use for the organ meat? Did you mix and match?

    • Jessica
      | Reply

      These are sourced from local grass-fed beef. Any cud chewing animal would be great, goat, elk, moose, deer, bison… Beef is what we have readily available so it is what we use the most of. Here in Ecuador, it is pretty much chicken or beef. We don’t eat much chicken and have not mixed and matched the two together.

  2. Wayne
    | Reply

    I have used 1 ox heart, 1 ox liver and lambs liver. I have been cooking it in my slow cooker for about an hour now. I gave a piece of liver a taste. Wow intense flavor. Gonna take time to get used to it!!

  3. gordon
    | Reply

    We were raised to use everything from an animal we killed. Its all edible, and delicious. There is certain things you do however. Kidneys should never be consumed without soaking in salt water for a few hours. Overnight is best. Steak and kidney pie is my favorite. This recipe sounds great for a slow cooker.

  4. Therese Bizabishaka
    | Reply

    I tried to cook a keto version of lambs fry a while back using lambs liver which is readily available in australia. I really wanted to like it but found the after taste too strange. I persisted and almost got through the meal but in the end couldn’t finish it. I was thinking maybe pate could be a better option. What’s the taste of heart like. I supose all offal meat has a similar twang to it.

    • Jessica Haggard
      | Reply

      Pates are a good “beginners” recipe. Blend up the liver with lots of butter, cream, and herbs. Serve with celery sticks or cucumber slices. I think heart has a very mellow flavor. It is different from liver. Liver can be a bit touchy to cook also, if you cook it too long – not good. If you cook it not long enough – not good. I had to practice a lot before I got the timing and cooking temperature just right. Go ahead and give heart a try!

    • Jessica Haggard
      | Reply

      I like ground heart the most. It is easy to mix in with ground beef. Use 25% beef heart to 75% normal muscle meat. Then move up to 50+%. Tell me how it goes!

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