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This rich and hearty sweet potato stew recipe is perfect for winter. It’s warm and filling and bursting with flavor. It makes a delicious and nutritious dinner and no one will even know you’ve added a secret ingredient in there.
Technically, I think this could be classified as a “stewp”, a cross between a stew and a soup. Since I don’t use any thickeners in the recipe, the broth will be thinner, more like a soup. You could remedy this if you so desired and add some flour, cornstarch, arrowroot, etc. to the recipe.
Regarding the spuds, you could use regular white potatoes if you like, but I really love sweet potatoes. Did you know there are nearly 400 different varieties of sweet potatoes in a wide range of colors? I didn’t know there were so many kinds until just recently. Skin and flesh colors include cream, tan, yellow, orange, pink, and purple. My health food store carries a few different varieties with my favorite being the purple skinned, white fleshed Japanese sweet potatoes. Yum!
You could also use yams or butternut squash and it would be delicious as well.
Oh, by now, I’m sure you want to know what the secret ingredient is?
Heart is super good for you. It’s a fantastic source of CoenzymeQ10 (CoQ10), which protects our own tickers, in addition to many other things. When it comes to offal, it’s a great way to introduce odd bits to your diet.
Many people immediately think of liver when you mention offal and liver can have a strong, unpleasant taste if you use too much. I have often tried to sneak liver into various dishes, but hubby and I can both tell something is off when I do.
Heart, on the other hand, has a much better taste and texture. Beef heart is going to be more of the same texture as steak and a very mild taste. You won’t even know it’s there, especially if you cut it into the same sized chunks that your stew meat is.
Don’t have heart or just want to skip that part? You can omit that and add some extra stew meat if you like!
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Shout out to my friend Suzanne from Strands of My Life for shooting the photo for this recipe!
- 2 pounds grass-fed bison stew meat
- 1 pound grass-fed beef heart, sliced or cubed
- 1 large sweet onion, diced
- 3 cups celery, diced
- 10 cloves garlic, minced
- 2 medium sized sweet potatoes or yams (you could also use approx. 2-3 cups of cubed butternut squash)
- 2 quarts beef stock
- 2 tsp. dried thyme
- 8 bay leaves
- 1 tsp. dried rosemary leaves
- ⅛ - ¼ cup balsamic vinegar
- 3-4 cinnamon sticks
- ½ cup fresh chopped parsley
- 1 tsp-ish each sea salt and course ground pepper
- expeller-pressed coconut oil for frying
- I use my big dutch oven for this, but a large soup pot will work fine.
- Cut all of your meat (heart included) into bite sized pieces and set aside. I like to place my meat in a colander to let it drain out any extra juice that is lingering.
- Chop your onions, celery, and sweet potatoes (or yams, squash, etc.) into bite sized chunks and set aside (keep your sweet potatoes separate from the other veggies).
- Mince your garlic and add to the onions and celery.
- Mince your parsley and set aside.
- Heat a couple tablespoons of coconut oil over medium heat and add some of your meat. You want to make sure not to overcrowd the pan, because you want to get a good browning on the meat. This really helps develop the flavor of the stew.
- Turn the meat several times, so that it can brown all the way around. Tongs are handy for this.
- Remove the meat from the pan and place on a separate dish. Repeat until you have all of your meat browned. You may need to keep adding a little coconut oil for each batch.
- Once all of the meat is browned and removed from the pan, add your onions, celery, and garlic and cook until the onions are slightly caramelized.
- Add the meat back in, as well as your chopped sweet potatoes, yams, or whatever starch you are using.
- Deglaze the pan with the balsamic vinegar and then add the salt, pepper, rosemary, thyme, bay leaves, and cinnamon sticks. Stir.
- Pour your beef stock over the mixture and bring to a simmer.
- Lower heat to low and cover. Let simmer for 45 minutes, or until the potatoes are done. Stir in your parsley and remove from the heat. Done!
- This stew freezes and re-heats nicely, so I like to make double and sometimes triple batches and stock up the freezer!
Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible you ask? Well, I’ll tell you:
The Instant Pot!
Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.
I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:
- Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
- Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
- Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)
- Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
- Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.
It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.
Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).
Back to the Beef Heart 😉
Feeling brave and want to try some other beef heart recipes? Here are a few to choose from!
- Heart Healthy Chili from Divine Health from the Inside Out
- Preparing Beef Heart and Heart Kebobs Recipe from Cultured Palate
- Beef “Plus” Chili for a Crowd
- Hearty Beef Tacos from Pickle Me Too
- Mama’s Ultimate Chuckwagon Chili from Nourishing Joy
- Beef Heart Bourguignon from A Crafty Gourmet
- Simply Beef Hearts from South Beach Primal
- Barbecued Beef Heart Kabobs from The Paleo Mom
- Crockpot Beef Heart With Bacon, Mushrooms, and Onions from The Paleo Drummer
- Slow Cooker Beef Heart from The Foodie and The Family
- Asian Marinated Grilled Beef Heart Salad from Cooking by the Seat of Our Pants
- Peppery Beef Heart Burgers from The Cook’s Sister
Do you eat beef heart? What’s your favorite way to prepare it? If you don’t, are you willing to try it? Leave a comment below!
Reference: “Sweet Potatoes: A Tasty Treat for Your Health“.