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Beef Heart Stew Recipe Plated


  • Rumba Meats® Beef Heart (1 package, cut into cubes)
  • 2 tbsp vegetable oil
  • Mirepoix: 1 cup chopped onion, ½ cup chopped carrots, ½ cup chopped celery
  • ¼ cup tomato paste
  • ½ cup plus 2 tablespoons flour
  • 1 cup red wine
  • 1-quart beef stock, divided
  • 5 sprigs thyme
  • 2 bay leaves
  • Kosher salt & black pepper, as needed


  1. Slice beef heart into cubes. Season heart with salt and pepper.
  2. Heat oil in a pan over medium-high heat. Add cubed heart and sear meat, stirring frequently. Remove heart from pan and set aside.
  3. Stir in mirepoix ingredients and saute over medium-low heat until tender. Add tomato paste and cook until aromatic and brick red.
  4. Add red wine and simmer until liquid is reduced to about ¼ of the original volume.
  5. In a small bowl, combine flour and remaining 1 cup beef stock and whisk to blend. Add to pan with remaining beef broth and stir to blend. Add seared heart cubes, thyme and bay leaves. Bring to a simmer, cover and cook for 2½ hours until tender and heart reaches an internal temperature of 160ºF.
  6. Serve with buttered egg noodles or mashed potatoes, if desired.