Preparation Time:

Clean the Beef Heart:

• Trim any fat, arteries, and connective tissue from the beef heart. Rinse it thoroughly under cold water.
• Pat dry with a paper towel, then slice the beef heart into even-sized strips or cubes.

Marinate (Optional):

• Place the beef heart pieces in a bowl. Add olive oil, garlic, paprika, thyme, salt, and pepper.
• Toss to coat evenly, then cover and refrigerate for at least 1 hour (or overnight for better flavor).

Cooking Time:

Sauté the Aromatics:

• Heat olive oil in a large skillet or Dutch oven over medium heat.
• Add the chopped onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Brown the Beef Heart:

• Push the vegetables to the side of the pan and add the beef heart pieces.
• Sear until browned on all sides, about 4–5 minutes.

Build the Sauce:

• Stir in the tomato paste, ensuring it coats the beef and vegetables evenly.
• Pour in the beef broth and bring to a gentle simmer.

Add Seasonings:

• Add bay leaves, thyme, and adjust salt and pepper to taste.

Simmer Until Tender:

• Cover the skillet or Dutch oven and reduce heat to low. Let the beef heart simmer for 1.5–2 hours, stirring occasionally.
• Add more broth if the liquid reduces too much.

Final Touches:

• Remove the bay leaves. Taste and adjust the seasoning as needed.

Serving Time:

Garnish and Serve:

• Garnish with fresh chopped parsley. Serve the beef heart stew over rice, mashed potatoes, or crusty bread for a hearty meal.