Dad's Beef Heart Stew
- Ready In:
- Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
- Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
- Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
- Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
- Remove bay leaves before serving.
- The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
- Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.
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RECIPE SUBMITTED BY
I live in southeastern South Dakota, near the Missouri River. I am managing editor of the weekly newspaper in a small town ten miles from where I live. I also keep busy with my 13 year old son's activities. It's been a challenge to learn to cook in smaller quantities since both of my daughters are grown and on their own. I enjoying cooking, baking, collecting cookbooks, trying new recipes, reading, hunting, fishing and bowling. My favorite cookbooks are church cookbooks. I have a church cookbook that I received from an aunt as a shower gift 25 years ago that has become "well-worn" and is my "go-to" cookbook along with a couple of other cookbooks that I frequently use. The rest of my cookbooks also get used but not as often as my favorites. My kids laugh at me as I read cookbooks like others read novels and always have sticky notes handy to mark pages with recipes that I want to try.