Creamy Beef Heart Stew

So here’s the deal—we’re cooking a beef heart today. Yes, the actual heart. Don’t click away just yet because this might be the most delicious thing you’ll make all month.

This recipe is actually a stripped-down version of one I published years ago in one of my Finnish keto cookbooks. Since embracing the carnivore lifestyle, I’ve simplified it to its purest form—meat, cream, salt. That’s it.

My son, who’s always been an enthusiastic meat-eater, loved the original keto version when he was little. When I served him this carnivore edition, he gave it two enthusiastic thumbs up between bites. Nothing makes me happier than watching him enjoy real, nutrient-dense food.

As for me? I’m completely hooked on this dish. It’s incredibly rich and satisfying, with a depth of flavor you wouldn’t expect from just three ingredients. The heart becomes tender after slow cooking, and when combined with reduced cream, it creates a downright luxurious sauce.

Stick around after the recipe for some optional seasoning suggestions and variations, plus the original recipe from my Finnish cookbook if you’re curious about the keto version.

Enough chit-chat—I’m pouring my heart out into this recipe, and it’s about time you took it!

The Heartfelt Truth: Why This Organ Deserves a Spot on Your Plate

Let’s get something straight—beef heart isn’t some exotic offal that requires an iron stomach and a dare to eat. It’s technically a muscle, just one with a very important job. Think of it as the most dedicated muscle in the entire animal, working tirelessly 24/7 without a single coffee break.

After walking you through the ins and outs of beef tongue last week (from that intimidating whole organ to melt-in-your-mouth deliciousness), it only seemed natural to move on to another underappreciated muscle. Consider this your next step in the “parts of the cow your grandparents ate, but modern supermarkets hide in the back freezer” culinary tour.

Nutrition that’ll make your cardiologist do a double-take

Heart is basically nature’s multivitamin wrapped in protein. It’s packed with:

• Coenzyme Q10 (CoQ10)—something people pay big bucks for in supplement form
• B vitamins galore, especially B12 that’ll keep your energy levels and nervous system humming
• Highly bioavailable heme iron that puts spinach with its lousy non-heme iron to shame (Popeye should’ve been eating heart!)
• Zinc and selenium, because natural immunity matters
• Complete protein with enough all essential amino acids

All this nutritional goodness comes with surprisingly little fat compared to other cuts of beef. Heart is leaner than you’d expect, which is why we’re adding all that lovely cream later.

“But I can’t find beef heart!”–No problem

If your local butcher gives you a blank stare when you ask for beef heart, don’t panic. This recipe works beautifully with pork heart (be prepared to get about three of them), which is often easier to find and slightly milder in flavor. You could also use lamb heart (smaller, so grab a few) or even chicken hearts (you’ll need a bunch, but they cook faster).

Just avoid polar bear heart at all costs. I’m not kidding—it contains toxic levels of vitamin A that can kill you. But unless you’re reading this from an Arctic research station, that probably wasn’t on your shopping list anyway.

Flavor profile for the curious

What does heart taste like? It’s beef-forward with a hint of earthiness—far milder than liver or kidneys. The texture is firmer than regular muscle meat but becomes wonderfully tender after slow cooking. If you can enjoy a pot roast, you’re already primed to love heart.

Now that we’ve covered the “why” of heart-eating, let’s get to the “how” with my step-by-step instructions…

Step-by-Step Instructions for Cooking Your—I Mean the Beef—Heart

Take one beef heart (about 3 lbs = 1.35 kg). Wash it and pat dry.

Place your cleaned beef heart in a medium saucepan. If you’re starting with a whole heart, make sure it’s properly trimmed of any tough arteries and fat. Don’t worry about perfection here; we’ll be cutting it up later anyway.

Pour enough cold water into the saucepan…

…to just cover the heart. No need to add any spices or salt at this stage—we’re keeping it simple for now.

Bring the water to a boil over high heat.

Once it’s bubbling away, reduce the heat to low.

Cover the saucepan with a lid, and let it simmer gently for about 3 hours.

This slow cooking is what transforms the heart from firm to fork-tender.

After the heart has finished its hot tub treatment…

…remove it from the saucepan. Let it cool just enough to handle safely.

Now, cut it into neat 1/2-inch (1.3 cm) dices.

Don’t throw away that cooking liquid! It’s liquid gold for soups and can be frozen for future use.

Return the diced heart to the now empty saucepan.

Pour in 2 1/2 cups (600 ml) of heavy cream. Yes, that’s a lot of cream. No, you shouldn’t reduce the amount. Trust the process.

Heat the cream and heart mixture over medium-high heat…

…until it reaches a boil.

Keep a close eye on it—cream loves to make a dramatic exit over the sides of the pot when you’re not looking. No one wants that cleanup.

Once boiling, maintain a steady simmer. Cook while stirring occasionally.

You’ll notice the cream gradually thickening as it reduces. This takes about 15—20 minutes, depending on your pot size and heat. You’re looking for a sauce that coats the back of a spoon nicely.

Now’s the time to add your unrefined sea salt. Start with a pinch, stir, taste, and adjust. The cream will be concentrated as it is reduced, so you might need less salt than you think.

Your Creamy Beef Heart Stew is ready to enjoy!

Serve it piping hot in a bowl as is—no need for sides on a carnivore diet, though a side of disappointment in everyone who refuses to try it is optional.

That rich, creamy sauce coating each tender piece of heart creates a dish that’s far more luxurious than its simple ingredient list would suggest. Pure carnivore comfort food at its finest!

Here’s the recipe for you to enjoy:

Continue to Content

Creamy Beef Heart Stew

Yield: 4

Prep Time: 15 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 45 minutes

So here's the deal—we're cooking a beef heart today. Yes, the actual heart. Don't click away just yet because this might be the most delicious thing you'll make all month.

This recipe is actually a stripped-down version of one I published years ago in one of my Finnish keto cookbooks. Since embracing the carnivore lifestyle, I’ve simplified it to its purest form—meat, cream, salt. That’s it.

My son, who’s always been an enthusiastic meat-eater, loved the original keto version when he was little. When I served him this carnivore edition, he gave it two enthusiastic thumbs up between bites. Nothing makes me happier than watching him enjoy real, nutrient-dense food.

As for me? I'm completely hooked on this dish. It's incredibly rich and satisfying, with a depth of flavor you wouldn't expect from just three ingredients. The heart becomes tender after slow cooking, and when combined with reduced cream, it creates a downright luxurious sauce.

Stick around after the recipe for some optional seasoning suggestions and variations, plus the original recipe from my Finnish cookbook if you’re curious about the keto version.

Enough chit-chat—I’m pouring my heart out into this recipe, and it’s about time you took it!

Print

Ingredients

• 1 beef heart (about 3 lbs = 1.35 kg)
• 2 1/2 cups = 600 ml heavy cream
• unrefined sea salt to taste

Instructions

1. Place the cleaned heart in a medium saucepan.
2. Pour water over the heart until it's just covered.
3. Bring to a boil over high heat, then reduce the heat to low and let simmer, covered, for 3 hours, or until the heart is tender.
4. Remove the heart from the saucepan. Cut it into 1/2-inch (1.3cm) dices. Save the cooking liquid for another purpose, like soup.
5. Return the diced heart to the empty saucepan. Add the cream.
6. Heat over high heat until boiling. Be careful not to let the cream boil over!
7. Cook, occasionally stirring, until the cream is reduced and forms a thickish sauce.
8. Season with salt to taste.
9. Serve immediately as a hearty meal.
   

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Beyond Salt: Seasoning and Variations for the Adventurous

So, you’ve mastered the pure carnivore version of this heart-stopping dish (pun absolutely intended). But perhaps you’re feeling experimental, or maybe you’re cooking for someone who still clings to the belief that food needs plants to taste good. Fear not—I’ve got options that won’t compromise the soul of this recipe.

For the keto-curious

Remember, this recipe began its life in my Finnish keto cookbook before I went full carnivore. Here are some keto-friendly additions that won’t spike your blood sugar:

Garlic and Onion: Sauté 2 crushed garlic cloves and half a diced yellow onion in butter and add back to the saucepan together with the heart.
Herbs: Add a few sprigs of fresh thyme or rosemary during the simmering stage—fish them out before serving.
Mushrooms: Add 1 cup (240 ml) of sliced mushrooms when you return the heart to the pot for a woodsy flavor companion. Mushrooms and cream are the best buddies!
White Pepper: Freshly cracked, because pre-ground pepper is just sad dust. But why white pepper? It has a more elegant taste than boring old black pepper, plus it’s lower in oxalates—those nasty plant antinutrients that love to gather all over your body.

For the “But where’s the color?” crowd

Some people eat with their eyes first. If you’re feeding someone who needs visual stimulation:

Paprika: A teaspoon of paprika powder adds a beautiful reddish hue and subtle smokiness. If you fancy even more smokiness, use smoked paprika.
Parsley: Sprinkle finely chopped fresh parsley on top before serving—it’s basically green confetti!
Roasted Yellow Peppers: Add a few strips of roasted yellow pepper onto the ready dish—they add a bright, sunny color contrast that really pops against the creamy background.

For the heat seekers

If your idea of comfort food involves a slightly runny nose:

Cracked Chilies: Add whole dried chilies during cooking and remove before serving for gentle heat.
Hot Sauce: Add a few dashes of your favorite sugar-free additive-free hot sauce like Louisiana Hot Sauce.
Horseradish: A few shavings of freshly grated horseradish stirred in at the end will clear those sinuses. Plus, horseradish is a great match with a hearty heart and rich cream.

Texture transformations

Want to change the mouthfeel without changing the ingredients?

Chunky Version: Cut the heart into larger 1-inch (2.5 cm) dices for more bite.
Almost-Pâté: Pulse the finished dish in a food processor for a few seconds for a spread-like consistency. Serve with carnivore bread or rolls.
Soup-Style: Add 1/2 cup (120 ml) of the leftover liquid with the cream, and don’t reduce as much for a soupier version.

The actual Finnish original

For those curious about the OG recipe from my Finnish keto book, here you are:

1 elk, beef, or pork heart (about 800 grams)
water for cooking
1 yellow onion, chopped
400 ml heavy cream
1 teaspoon (or to taste) natural salt
pinch of white pepper

1. Place the cleaned heart in a medium saucepan.
2. Pour water over the heart until it’s just covered.
3. Bring to a boil over high heat, then reduce the heat to low and let simmer, covered, for 3 hours, or until the heart is tender.
4. Remove the heart from the saucepan. Cut it into 1/2-inch (1.3cm) dices. Save the cooking liquid for another purpose, like soup.
5. Return the diced heart to the empty saucepan. Add the chopped onion and the cream.
6. Heat over high heat until boiling. Be careful not to let the cream boil over!
7. Cook, occasionally stirring, until the cream is reduced and forms a thickish sauce.
8. Season with salt and white pepper to taste.
9. Serve as a main dish with colorful veggies.

(Makes 4—6 servings.)

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