Beef Heart Stew

Here is an absolutely delicious way to prepare beef heart, an inexpensive and nutritious organ meat high in folate and B vitamins. I cannot get enough of this dish!⁣
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Ingredients ⁣
1 beef heart⁣
1 yellow onion, chopped finely⁣
Salt, pepper, all purpose seasoning⁣
2 cups frozen green peas⁣
2 tbsp flour⁣
8 oz canned diced tomatoes⁣
A bit of bone broth or water, about 1 cup⁣
1 tsp apple cider vinegar⁣
Splash of red wine⁣
2 tbsp cornstarch (optional)⁣
Ghee⁣
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Clean and trim the heart, and chop into small cubes. To trim the heart, remove all the fat on the outside and the connective tissue on the inside.⁣
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Add flour to the cubes of heart meat and mix well until coated.⁣
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Heat 2 tablespoons of ghee in a Dutch oven on medium heat, or in an instant pot on the sauté setting, at the normal level. Add onions and heart, 1 teaspoon of all purpose seasoning, and salt and pepper to taste. Cook, mixing frequently, until browned, about eight minutes.⁣
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Add a splash of red wine and scrape the bottom to deglaze.⁣
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Add tomatoes, apple cider vinegar, and enough bone broth or water to just barely cover the meat.⁣
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If using a Dutch oven, simmer until the heart is tender, about three hours. If using an instant pot, cover and cook on high pressure for 50 minutes.⁣
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Open Dutch oven or instant pot (do quick release) and add frozen peas. If using instant pot, set to sauté, and simmer for five minutes. If you desire a thicker stew gravy, mix 2 tablespoons of cornstarch with 3 tablespoons of water in a bowl, then add the cornstarch slurry at the same time as adding the peas.⁣
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Taste and add more seasoning if necessary. Serve over mashed potatoes and enjoy!⁣
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