Beef Heart Stew

Ingredients

• 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

Instructions

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.