Beef Heart and Kidney Stew (Slow-Cooked in the Instant Pot)
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.
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.
Notes
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.