This hearty nose-to-tail stew is made with beef heart and kidney simmered in tallow and bone broth with a medley of low-carb vegetables. Slow-cooked in the Instant Pot, this stew is budget-friendly, hands-off, melt-in-your-mouth tender, and bursting with rich, comforting flavor. Packed with nutrients, it’s a delicious and healthy primal, paleo, and keto-friendly recipe for anyone embracing nose-to-tail eating.
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A nose-to-tail meal Packed with Benefits
Nutrient-rich
If you’ve been following along for a while, you know I’m a big advocate for nose-to-tail eating, which means using all parts of the animal, including organs, bones, and those less-appreciated bits. This traditional way of eating is one of the healthiest approaches to meat consumption because it provides a broader spectrum of nutrients that muscle meat alone can lack. Organs and other parts are richer in things like vitamin A, zinc, collagen, and other unique compounds that support balanced amino acids and whole-body wellness.
You can read more about nose-to-tail eating and its benefits in this post.
In this stew, I used a combination of beef heart and kidney, two incredibly nutrient-dense organ meats. Both are excellent sources of vitamin B12, iron, zinc, selenium, and unique compounds like coenzyme Q10, alpha-lipoic acid, and diamine oxidase.
For the cooking fat, I used beef tallow, which is rich in healthy saturated and monounsaturated fats, cholesterol, and fat-soluble vitamins A, D, E, and K, plus choline and selenium. You can also use butter or ghee if you don’t have beef tallow on hand!
Read more about different organ meats, their benefits, and many ways to consume them in this post.
I also used my homemade bone broth for the liquid, which adds even more nourishment thanks to its natural collagen and mineral content. (You can read more about the benefits of collagen and gelatin here!)
Grain-free and low-carb
This recipe isn’t just packed with essential nutrients, protein, and healthy fats, it’s also naturally grain-free and low in carbohydrates. That makes it a great fit for many traditional and healing dietary approaches. It’s perfect for anyone following the Primal or Paleo diets, and it’s gluten-free and keto-friendly as well.
Affordable
This stew is a perfect example of how deeply nourishing food doesn’t have to break the bank. Organ meats like beef kidney and heart are some of the most affordable cuts you can buy, and they’re packed with nutrients. Bone broth is made from bones and cartilage that are often discarded, making it practically free if you’re already cooking nose-to-tail. This is truly a budget-friendly superfood meal.
It’s funny to think that people spend a lot of money on supplements made from these same ingredients, when you could just make this delicious, whole-food version instead!
Easy to make
One of the best parts? It’s easy. Once your ingredients are prepped, you simply toss everything in the Instant Pot or slow cooker and let it slow cook. Most of the hands-on time goes into preparing the organ meats, and I guide you through every step in the recipe. Once you’ve done it once, it’s nothing more complicated than roasting a chicken!
Delicious
Last but definitely not least, it’s delicious! Thanks to the long, slow cook, the meat turns incredibly tender and juicy, and all the flavors come together beautifully. The vegetables and seasonings help mellow out the organ meats, and honestly, most people wouldn’t guess there’s kidney in it unless you told them.
What does this Beef Heart and Kidney Stew Taste Like?
If you’ve never cooked with heart or kidney before, don’t be intimidated! Beef heart is actually very similar to muscle meat, with just a hint of gaminess. Kidney has a deeper, earthier flavor and a slightly different texture, but when soaked and cooked properly, it becomes quite mild and blends in with the rest of the stew.
The overall flavor is hearty and savory, with a rich umami depth thanks to the anchovy fillets (or anchovy paste), one of my favorite secret ingredients in this dish! Anchovies pair especially well with kidney and are also a key seasoning in steak and kidney pie.
If you prefer a milder taste, you can adjust the ratio of heart to kidney. You can even swap out a portion of the organs for stew beef if you’re easing into nose-to-tail cooking.
A Few Notes About Cooking with Organs
Kidney can be a bit trickier than heart, but it’s really not complicated once you’ve done it once. The key is to clean it well and soak it in salted water with a splash of lemon juice or vinegar. This helps reduce any strong flavor and improves the texture. You can read this post on how to prepare and cook beef kidney for the fully detailed explanation!
Preparing the beef heart is even easier, just trim away the connective tissue and treat it like lean stew meat. If you want the full instructions on how to clean and cut a whole beef heart, read them in this post. Don’t toss the trimmings! Those collagen-rich bits are gold in homemade ground meat, sausages, or added to your next batch of bone broth.
Ingredients for This Beef Heart and Kidney Stew
Beef Heart. A lean, flavorful muscle meat rich in iron, zinc, and CoQ10. It’s budget-friendly and one of the most approachable organ meats. Source grass-fed beef heart pasture raised without hormones and antibiotics for the best health benefits and taste. Trim away connective tissue and slice into bite-size pieces for easier cooking.
Beef Kidney. Extremely affordable and high in vitamin B12, selenium, and protein, beef kidney has a bold flavor and unique texture, but you won’t notice it too much in this recipe thanks to all the other ingredients and slow-cooking. Soaking in salted water with added lemon or apple cider vinegar helps getting rid of any blood, ammonia, and strong flavors, while improving texture. Source grass-fed beef heart pasture raised without hormones and antibiotics for the best health benefits and taste.
Carrots. Naturally sweet and loaded with beta carotene and other vitamins and minerals, carrots balance the deeper flavors of organ meats and add a colorful, kid-friendly touch to this nose-to-tail stew.
Onion. Adds aromatic depth and mild sweetness, which pairs beautifully with organ meats. Use yellow (sweeter) or red (more aromatic) onion. Finely chop onion so that it blends into the stew and enhances overall flavor.
Green Cabbage. Another affordable, nourishing, old-fashioned vegetable that adds bulk, texture, and gentle sweetness.
Bone Broth. Homemade bone broth (find my recipe here) adds gut-healing gelatin, minerals, flavor, and thicker texture to this stew, while also making it “extra” nose-to-tail!. If you don’t have homemade bone broth on hand, you can use a good quality store-bought one (like Kettle and Fire), or substitute with water (with a slightly different result).
Tallow, Butter, or Ghee. Use your choice of cooking fat like beef tallow, butter or ghee. These saturated fats are ideal for cooking and healthy.
Anchovy Fillets (Optional). Add anchovy fillets or paste to this nose-to-tail stew for a boost of umami flavor and saltiness. If not using, you might have to slightly increase the amount of salt.
Sea salt. A must in any recipe, I love using Redmond Real Salt, for the best flavor and health benefits.
Seasoning: For this recipe I used a blend of fresh garlic, dry rosemary and sage, and black pepper. I like this combination of traditional herbs, which pairs beautifully with red meat and organ meats. You can use any combination of herbs (both fresh or dried) and spices to your liking.
Water, salt, and lemon juice or apple cider vinegar (for soaking). Before cooking the beef kidney, soak it in salted water with a splash of lemon/apple cider vinegar to improve taste and texture.
Fresh parsley or other herbs (for garnish, optional). A final touch of freshness and color added just before serving.
Customization tips
You can easily adjust this stew to suit your taste preferences or what you have on hand:
Vegetable options: Use whatever vegetables you like or have available. Mushrooms are a great addition, and if you’re not keeping it low-carb, potatoes also work well.
Organ meat ratio: For a milder flavor, increase the amount of beef heart and reduce the kidney.
Meat substitutions: Feel free to swap some of the organ meats for stew beef or chopped roast.
Equipment You’ll Need
Cutting board, best if wooden.
Sharp knife for trimming and cutting kidney and heart.
Peeler and knife for peeling and chopping vegetables.
Large bowl for soaking kidney, best if ceramic or glass.
Strainer for draining and rinsing soaked kidney.
Instant Pot or slow cooker for cooking this stew.
Wooden spatula and ladle to stir and serve the stew.
How to Make this Beef Heart and Kidney Stew
Step 1: Prepare the beef kidney.
Remove the outer membrane, if present, by making a shallow incision with a sharp knife and peeling it off. Slice the kidney in half lengthwise and trim away the inner fat and connective tissue using a sharp knife or kitchen shears. Cut into bite-size chunks. Rinse thoroughly under cool water, then place the pieces in a large bowl of cold water with 1 tablespoon of salt per cup and 1 tablespoon of lemon juice or apple cider vinegar. Let soak in the refrigerator for at least 1 hour. Once soaked, drain and rinse the kidney well under cool running water, then pat dry. (You can find more detailed instructions on preparing and soaking beef kidney in this post.)
Step 2: Prepare the rest of your ingredients.
Peel and chop the vegetables. Trim any connective tissue and vessels from the beef heart and cut it into bite-size chunks.
Step 3: Sauté onions in fat.
Turn your Instant Pot to Sauté mode. Add your cooking fat (tallow, butter, or ghee) and optional anchovy fillets. Once hot, add the chopped onion and garlic. Sauté for a few minutes, stirring with a wooden spatula, until the onions become translucent.
Step 4: Add the meat and seasonings.
Add the beef heart and kidney pieces along with all the seasonings. Sauté for about 5 minutes, stirring occasionally, to lightly brown the meat and enhance flavor.
Step 5: Add vegetables and broth.
Stir in the chopped carrots, cabbage, and bone broth until everything is well combined.
Step 6: Slow cook.
Turn off Sauté mode. Close the lid and set the Instant Pot to Slow Cook for 5 hours.
Step 7: Adjust texture and serve.
After 5 hours, open the lid. If the stew is too liquidy, turn on Sauté mode and simmer uncovered for 10–15 minutes, stirring occasionally, especially toward the end, until it reaches your desired consistency. Taste and adjust seasoning as needed. Serve warm, garnished with freshly chopped parsley or your favorite herbs.
If you liked this recipe, drop me a comment down below, and don’t forget to leave a review 🙂
Related Posts on Healthy Living
The Benefits of Eating Collagen and Gelatin
The Benefits of a Grain-free Diet and What to Eat
Nose to Tail Eating: Benefits and Recipes
Organ Meats: List, Health Benefits, and Recipes
Nutrient dense animal foods for pregnancy
The Primal Diet: Food List, Health Benefits, and More
More Nose-to-tail Recipes
Beef Tongue Stew in the Instant Pot Recipe
Super Tasty Beef Liver with Sweet Potatoes and Onions
Organ Meat Breakfast Sausage Recipe
Steak and Kidney Pie Easy Recipe (Grain-free, Gluten-free)
Slow-Cooked Beef Heart Stew in the Instant Pot
How to Cook the Best Pan-Fried Beef Liver
How to Cook The Best Pan-Seared Beef Heart
Easy Instant Pot Beef Tongue with Italian Salsa Verde
How to Cook Pan-Fried Beef Kidneys
One-Pot Braised Whole Chicken and Veggies Primal Recipe
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Beef Heart and Kidney Stew (Slow-Cooked in the Instant Pot)
Equipment
- Instant Pot or slow cooker
- Cutting board and sharp knife(s) for prepping meats and vegetables
- Large bowl and strainer for soaking and draining kidney
- Wooden spatula and ladle for stirring and serving
Ingredients
- ¾ lb about 350 g beef heart, trimmed and cut into bite-size pieces
- 1 whole beef kidney cleaned, soaked (see below), and cut into bite-size pieces
- 2 large carrots peeled and chopped
- 1 medium onion finely chopped
- 1 –2 cups green cabbage shredded
- 1 cup bone broth
- 1 tablespoon tallow butter, or ghee
- 2 anchovy fillets optional
- 1 clove garlic minced or crushed
- 1 teaspoon sea salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon black pepper
- Extra salt + 1 tablespoon lemon juice or apple cider vinegar for soaking the kidney
- Fresh parsley or other herbs for garnish (optional)
Instructions
- Prepare the beef kidney. Remove the outer membrane, if present, by making a shallow incision with a sharp knife and peeling it off. Slice the kidney in half lengthwise and trim away the inner fat and connective tissue using a sharp knife or kitchen shears. Cut into bite-size chunks. Rinse thoroughly under cool water, then place the pieces in a large bowl of cold water with 1 tablespoon of salt per cup and 1 tablespoon of lemon juice or apple cider vinegar. Let soak in the refrigerator for at least 1 hour. Once soaked, drain and rinse the kidney well under cool running water, then pat dry.
- Prepare the rest of your ingredients. Peel and chop the vegetables. Trim any connective tissue and vessels from the beef heart and cut it into bite-size chunks.
- Sauté onions in fat. Turn your Instant Pot to Sauté mode. Add your cooking fat (tallow, butter, or ghee) and optional anchovy fillets. Once hot, add the chopped onion and garlic. Sauté for a few minutes, stirring with a wooden spatula, until the onions become translucent and fragrant.
- Add the meat and seasonings. Add the beef heart and kidney pieces along with all the seasonings. Sauté for about 5 minutes, stirring occasionally, to lightly brown the meat and enhance flavor.
- Add vegetables and broth. Stir in the chopped carrots, cabbage, and bone broth until everything is well combined.
- Slow cook. Turn off Sauté mode. Close the lid and set the Instant Pot to Slow Cook for 5 hours.
- Adjust texture and serve. After 5 hours, open the lid. If the stew is too liquidy, turn on Sauté mode and simmer uncovered for 10–15 minutes, stirring occasionally, especially toward the end, until it reaches your desired consistency. Taste and adjust seasoning as needed. Serve warm, garnished with freshly chopped parsley or your favorite herbs.
I’ve never cooked with organ meats before, but I’m a big fan of our Instant Pot for delicious, hearty meals for the family. I might try this with beef meat first!
I love a nose to tail approach- no parts lost! Thank you for sharing!
Am just starting on this adventure of cooking with organ meat. It’s amazing how good they are for you. I am so excited to try this!
I absolutely love this ‘hearty’ recipe! I’ve always loved dishes with heart in it and I can totally appreciate the added kidney. Sounds like a perfect delicious combo! I already used all my organ meats, but I’m saving this for butchering time!
This looks delicious! I love the nose to tail concept for health and healing. Thanks for sharing the recipe!
I love your approach to cooking nose-to-tail meals. This beef heart & kidney stew looks incredible!
love the originality of your recipes!!