This traditional Beef Kidney and Heart Stew is a hearty, flavorful dish that celebrates the rich, earthy taste of organ meats complemented by vegetables, beans, and aromatic spices. This recipe brings together the nutritional value of beef kidney and heart with the wholesome flavors of beans, potatoes, and tomatoes, creating a robust, warming stew perfect for family gatherings. Preparing this dish requires some cooking time to develop depth of flavor, but the result is a deliciously unique meal that feels both comforting and nourishing.
Full Recipe:
Ingredients
Main Ingredients:
- Beef kidneys – 2, cleaned and cubed
- Beef heart – ½, approx. 500g, cleaned and cubed
- Allspice berries – 5
- Salt and pepper – to taste
- Dry beans – 150g (about ¾ cup), soaked overnight
- Onion – 1, finely chopped
- Carrot – 1, diced
- Tomatoes – 2, chopped
- Potatoes – 4-5, peeled and cubed
- Pickled cucumbers – 2, diced
- Garlic – 3-4 cloves, minced
- Salted pork fat – 50-70g, chopped
- Fresh herbs (parsley, dill, or cilantro) – to taste
Steps to Prepare Traditional Beef Kidney and Heart Stew
Step 1: Prepare the Kidney and Heart
- Clean and Prepare the Organs: Rinse the beef kidneys and heart thoroughly. Remove any membranes and cut both into cubes.
- Soak the Kidney: To remove excess odor, soak the kidney cubes in cold water with a bit of vinegar or salt for about 30 minutes. Rinse well afterward and set aside.
Step 2: Pre-Cook the Beans
- Soak the Beans: Place the beans in water and leave to soak overnight or for at least 6 hours.
- Cook the Beans: Drain the soaked beans, place them in a pot with fresh water, and boil for 30-40 minutes until they’re nearly soft. Drain and set aside.
Step 3: Cook the Organ Meats
- Boil the Heart and Kidney: In a large pot, add the kidney and heart pieces, enough water to cover, and bring to a boil. Skim off any foam that appears on the surface, then reduce the heat to a simmer.
- Add Seasoning: Add allspice berries, a little salt, and pepper to taste. Let the meat simmer for about 45-60 minutes until tender.
Step 4: Prepare the Stew Vegetables
- Sauté the Vegetables: In a large skillet, melt the salted pork fat over medium heat. Add the chopped onion and cook until golden. Then add the diced carrot and cook for another 5 minutes.
- Add Tomatoes and Garlic: Stir in the chopped tomatoes and garlic, cooking for a further 3-4 minutes until fragrant.
Step 5: Combine Ingredients and Simmer
- Add Potatoes: Add the cubed potatoes to the pot with the kidney and heart. Let them cook for 10-15 minutes until they begin to soften.
- Add Beans and Sautéed Vegetables: Stir in the cooked beans, sautéed vegetables, and pickled cucumbers. Let the stew simmer for an additional 15-20 minutes, or until all ingredients are tender and flavors have melded.
Step 6: Final Seasoning
- Adjust Seasonings: Taste the stew and adjust with salt and pepper if needed.
- Add Fresh Herbs: Just before serving, garnish the stew with freshly chopped herbs for added flavor and color.
Nutrition Facts (Approximate per Serving)
(Serves 6)
- Calories: 380 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 8g
- Iron: 4 mg
- Sodium: 520 mg
Frequently Asked Questions (FAQs)
1. Is it necessary to soak the kidneys before cooking?
Yes, soaking the kidneys in cold water (with a little vinegar or salt) helps to remove impurities and reduce the intensity of the flavor, resulting in a more pleasant taste.
2. Can I use canned beans instead of dried beans?
Absolutely. Using canned beans will cut down on preparation time. Simply drain and rinse them, then add them to the stew along with the other vegetables.
3. How do I make this dish gluten-free?
This dish is naturally gluten-free, so no modifications are needed for those avoiding gluten.
4. Can I add more vegetables?
Yes! Root vegetables like parsnips or turnips add a great texture and depth of flavor. Just make sure to add them in time for them to soften.
5. Is there a substitute for salted pork fat?
If you don’t have salted pork fat, use regular unsalted pork fat or even bacon. This adds a rich flavor to the stew that complements the organ meats well.
Tips for Making the Best Beef Kidney and Heart Stew
- Clean Organ Meats Thoroughly: For the best flavor, rinse the kidneys and heart well and remove any membranes. Soaking the kidneys also helps reduce strong odors.
- Use Quality Broth: A homemade beef or vegetable broth adds flavor and depth to the stew. If using store-bought, choose low-sodium options.
- Cook Slowly: Organ meats benefit from slow cooking, which helps break down tough fibers and intensifies flavors. Letting the stew simmer enhances the overall taste.
- Enhance with Spices: If you like a spicier stew, add some red pepper flakes or a pinch of paprika to bring extra warmth to the dish.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.
- Freezing: This stew freezes well. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Conclusion
This Beef Kidney and Heart Stew with Beans and Vegetables is a delicious, nutrient-rich meal that highlights the robust flavors of organ meats and vegetables. It’s a perfect option for cold weather, filling you up with warmth and protein. This stew not only pays homage to traditional cooking but also offers a hearty option for adventurous eaters looking to explore the unique flavors of kidney and heart.