Beef Heart Stew

Enjoy this stew for dinner on a cool fall night! By using a slow cooker you can set-it-and-forget-it! Let it simmer all day, and come home to a delicious, filling, 'hearty' meal!

Ingredients

• 1 beef heart (1.5 lb.)
• 1 cup beef stock
• 2-3 cups water
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 large onion
• 2 large carrots
• 2 medium potatoes
• ​2 stalks celery
• 1 tablespoon unsalted butter

Directions

1. Using a sharp knife, cut the heart into 1-inch cubes. Place them in the slow cooker.
2. Add the beef stock. Sprinkle with salt, pepper, cumin, paprika, and oregano.
3. Chop the veggies into bite sized pieces and add to the slow cooker.
4. Cover and cook on HIGH for 4 hours, or low for 8 hours.
5. Turn off slow cooker.
6. Remove about 2 cups of the liquid and add to a saucepan
7. To the liquids in the saucepan, add 1 tablespoon butter. Cook over medium-high heat, whisking often, until the sauce thickens, about 5 minutes.
8. Transfer back into the slow cooker, gently stir to combine. 
9. Serve in your favourite bowl. Enjoy!