Beef Heart Stew

Ingredients

• (2-3 lbs) Beef Heart
• (enough to cover meat) Water
• (3 tablespoons) salt
• (2-3 medium) onions, sliced
• (3-4 large) carrots, chunked
• (6 medium - large) potatoes, chunked
• (to near fill pot - about 6 quarts) Water
• (3 stalks) celery, chopped
• (4-6) bay leaves
• (a few dashes) rosemary
• (1/2 tsp) thyme
• (1/2 tsp) oregano
• (a dash) basil
• (a dash) dillweed
• (a dash) marjoram
• (1/4 tsp) sage
• (a dash) tarragon

Directions

1. Rinse the beef heart and cut in half. It cuts well while still slightly frozen. 
2. Cut slices thin - about 1/4" thick. Then stack up and dice about 3/4" x 3/4".
3. Put the meat in the pot and cover with water and salt. *A heavy bottom, larger pot works best*
4. Start the heat and add in onions, carrots, potatoes, and celery.
5. Add in rest of water to near top of pot.
6. Season with bay leaves, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, pepper, and tarragon. Taste and try - taste and try! Adjust seasoning amounts as needed.
7. Bring to a boil, then reduce to a simmer for about 2 hours. Set on back burner on low for this.
8. Remove from heat and enjoy!

Photo by DenisenFamily on Flickr