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1 Beef heart

2 carrots sliced

3 potatoes cut in 1-inch pieces

1 stalk celery sliced

1 medium onion chopped

1 garlic clove diced

3 sprigs thyme – fresh

3 sprigs rosemary – fresh

Salt and pepper

Trim beef heart of fat and sinew. Then cut into 1-inch chunks.

Brown the heart on a medium high temp with salt and pepper. I used my cast iron Dutch oven then left the meat in it.

Move beef to crock pot or leave in Dutch Oven add Trietsch beef broth stock. Since I was using a Dutch oven, I filled it about ¾ full to leave room for vegetables. Bring to a boil if in Dutch oven. Or place crock pot on medium heat.

Add Carrots, potatoes, onion, garlic, celery, thyme, and rosemary. Season with salt and pepper or your favorite seasonings.

In a Dutch oven bring to a boil, reduce heat to low medium and cover.  For the crock pot cover and let it cook.

Stir occasionally and let cook approx. 4 hours. Or all day in crock pot.

Serve and enjoy some very tender, nutritious beef.

Beef Heart Nutrition

Beef heart is unique, because it is an organ meat and muscle meat. 3 ounces of heart has all 9 essential amino acids, over 24 grams of protein and just a trace amount of carbohydrates. making it a great addition to not only your diet but to Keto and carnivore diets.

Dr. Robert Kiltz is a fertility doctor that works with total body health. Here is a web page from him on Beef Heart and nutrition.

http://doctorkiltz.com/beef-heart/