One Pot Slow Cooker Beef & Pig Heart Stew with Onions, Mushrooms & Carrots
This may not be the most photogenic of dishes, I never claimed to be David Bailey, but my goodness it’s a dish that is perfect for winter nights and frosted coal fire days.
This is an all in one pot, slow cooker, mega sized dish for a family meal or a few days of tasty leftovers, I think a stew is even better when it’s had a day to gather its flavours.
Now, pig heart may not be everyone’s taste, I understand the squeamish amongst us, but a lot of the time what’s full of flavour may not necessarily be the prettiest of things to look at.
After all, who was the first person to think, I know what i’ll do, I take one of these shells, crack it open and eat the inside of this slimy oyster, raw, in one swallow?!
So you see what I’m just saying, be open minded, and if you can’t be, then just leave it out.
Using the flour to coat all the meat and mushrooms helps to seal them and the any flour that’s left on them once they’re in the pot, helps to make the thick sauce.
After the first few hours cooking, adding more water , stirring to make a smooth unctuous gravy and then cooking for a few more hours, just makes sure that whats left is the most incredible rich gravy perfect to go on top of some great mash and greens.
Go on, give it a go and enjoy your sweet life!
Thick, rich and ready to eat
What You Need
700g Cubed Beef
426g Pigs Heart – Cubed
5 Large Carrots
400g Closed Capped Mushrooms – Sliced
Vegetable Oil for Frying
Coat the meat and the mushrooms in the flour before frying.
Sauce
2 Large Onions
2 Tbsp Paprika
2 Tsp Dijon Mustard
1 Tsp Celery Salt
2 Tbsp Worcestershire sauce
2 Beef Oxo Cubes
2 Beef Stock Cubes
600ml Boiling water.
Coat the meat in the seasoned flour and fry in batches
Flour Dredge
120g Plain Flour
1 Tbsp Paprika
1 Tsp Salt
1 Tsp Pepper
Everything in the slow cooker pot and ready to be switched on
How It’s Done
Place all the dredging ingredients into a bowl and give it a good mix up.
In batches, place the pieces of the of beef and heart into the flour mixture until all the pieces are completely covered I the flour mixture
Place vegetable oil into a shallow pan and let it heat up on a medium heat.
Once the oil is hot, add some of the dredged meat into the pan and cook it for a few minutes to seal the meat - See Tip Box
As each batch is sealed, set it aside until needed.
Do the same with the sliced mushrooms
Peel, half and slice the onions into rough semicircles.
Place them on the bottom of the slow cooker
Add the meat and mushrooms to sit on top of the onions
Peel the carrots, cut into large pieces and place into the slow cooker
Place the sauce ingredients into a jug along with the hot water. Mix it really well so that the stock cubes are dissolved.
Pour sauce mixture over the rest of the ingredients place the lid on top and set the temperature to high to cook for 3 hours
After three hours, give the stew a really good mix up.
Add around 200ml more water (so it reaches 2/3rds up the pot) and let it cook for another 2 hours until the meat is tender and the carrots are very soft
Once the stew is finished cooking, serve it how with mashed swede and parsnip mash and some buttered cabbage
Ready for the bowl
Tip Box
Seal the meat – Do this in batches. If the pan gets over crowded, the meat will steam rather than fry.
Not the best pictures, but you see how delicious it is
