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.
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.
Notes
Stovetop option: Add the ingredients to a stockpot instead of a slow cooker. Raise the temperature up to a boil after adding the broth, then reduce it down to a simmer. Maintain a simmer for 2-3 hours until the heart is fork-tender.