Beef Offal Stew (Slow Cooker)
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.
Servings: 8
Calories: 245kcal
Equipment
- Slow Cooker
Ingredients
- 2 pounds beef heart
- 1 pound beef kidney
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium cauliflower chopped
- 1 cup mushrooms chopped
- ¼ cup parsley chopped
- ½ teaspoon salt
- ½ teaspoon whole black peppercorn
- 8 cups bone broth
Instructions
- 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.
- Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
- Pour in 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.
Nutrition
Calories: 245kcal | Carbohydrates: 6g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Sodium: 473mg | Fiber: 2g | Net Carbohydrates: 4g
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