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budget friendly family easy organ meat offal soup stew recipe
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4.89 from 17 votes

Slow Cooked Organ Meat Stew

Slow cooked organ meat stew is a delicious recipe and very budget friendly too. It is easy to make and great for beginning as well as advanced nose to tail eaters.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Dinner, Soup
Cuisine: Traditional
Servings: 8
Calories: 245kcal



  • Trim off any connective tissues and large vessels from the heart; cut into 1 to ½-inch cubes. Cut kidney into similar sized pieces. Leave the fat on both the heart and kidney. Add to a large stockpot.
  • Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
  • Pour in bone broth.
  • Bring to just boiling on the stove over medium heat. Reduce heat and maintain a steady simmer for 2-3 hours until heart is tender.

Crock Pot / Slow Cooker Option

  • Trim and prepare the heart and kidney. Put it in the crockpot. Add the remaining ingredients. Cook on low for 4-6 hours, until heart is tender.


Substitute beef heart and/or kidney with another organ from a ruminant such as lamb, bison, mutton etc. Do not use chicken organs.


Calories: 245kcal | Carbohydrates: 6g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 374mg | Sodium: 473mg | Potassium: 758mg | Fiber: 2g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 46mg | Calcium: 38mg | Iron: 8mg
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