beef-heart-en-mole

Beef Heart en Mole

8 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
RUTHWARD
Recipe by  RUTHWARD

“Beef Heart is inexpensive and lean, but it's unusual to find in the grocery. My recipe is the only version I know of that is southwest style, in fact, this is fusion cuisine, because this is not an authentic southwest recipe. Mole adds a wonderful richness to this dish. You might want to make a pan of cornbread, it's great with this. Serve with red wine, and a salad of jicama, cabbage, and celery.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
  2. Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
  3. Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.

Share It

Reviews (8)

Rate This Recipe
Momma Jules
44

Momma Jules

I had a beef heart in my freezer from our purchase of a 1/4 cow from a local organic farm. I had no idea what to do with it. It was kind of daunting, I was afraid to cook it, until I found this recipe. All I can say is WOW! This is so good that I might buy another heart just to make it again. I did not tell my family, what cut of beef was in this dish when I served it in order to avoid the drama of thier reaction, and everyone ate seconds on it. It will be my little secret. Now I just need to figure out what to do with the tongue and oxtails!!

Beth
27

Beth

I didn't put all of the vegies and beans in the recipe. The heart was cooked all night in the crock pot, drained, then stewed in my own mole. We had it with rice and beans. Got rave reviews from all!

marchella
23

marchella

I'm making this recipe without the mole sauce, i.e, I don't know what mole sauce is and never heard of it, Can you buy it in the grocery store and is it known by another name.

More Reviews

Similar Recipes

Beef Stew IV
(270)

Beef Stew IV

Diego's Special Beef Stew
(59)

Diego's Special Beef Stew

Old Fashioned Beef Stew
(34)

Old Fashioned Beef Stew

Mom's Hearty Beef Stew with Dumplings
(30)

Mom's Hearty Beef Stew with Dumplings

Beef Heart Braised in Wine
(20)

Beef Heart Braised in Wine

Awesome Beef Vegetable Soup
(7)

Awesome Beef Vegetable Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 651 cal
  • 33%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 60.7 g
  • 20%
  • Protein
  • 51.3 g
  • 103%
  • Cholesterol
  • 306 mg
  • 102%
  • Sodium
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mom's Hearty Beef Stew with Dumplings

>

next recipe:

Easy Beef Stew for the Slow Cooker