About this recipe:A fairly inexpensive meal. made by braising beef hearts with bacon, onion, celery, carrots, parsnips, potatoes and butter beans. Serve as is, with rice or corn bread.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 stick celery, sliced
1 carrot, cubed
1 rasher streaky bacon, sliced into small strips
900g beef hearts, rinsed and cubed
2 teaspoons beef stock granules
1 teaspoon ground cumin
125ml red wine
750ml water or as needed
4 tablespoons mole sauce
1 parsnip, cubed
2 large potatoes, peeled and cut into large chunks
240g butter beans
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Heat the oil in a large saucepan over low heat. Add onion, garlic, celery, carrots and bacon. Cover and let the vegetables sweat for about 10 minutes.
Remove vegetables to a plate and place the beef heart into the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef stock. Pour in the red wine, mole sauce and enough water to cover. Put the lid on the pan and simmer over low heat for 2 hours.
Add the parsnip and potato to the stew and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender.
Ask at your local butcher for beef hearts. You may need to pre-order them. Mole sauce can be purchased online.