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Beefs Heart Stewed

A stew of beef heart, onion, celery, parsley, pepper, salt, butter, and flour thickened with a paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Beefs Heart Stewed

Ingredients

Directions

Prepare the heart

  1. Wash the beef heart thoroughly and cut it into ½-inch squares.

  2. Place the heart pieces in a saucepan and cover with water.

  3. Skim off any foam that rises to the surface.

  4. Remove the meat, strain the liquid, and return the meat to the saucepan.

Stew and thicken

  1. Add the sliced onion, parsley, chopped celery, pepper, salt, and butter.

  2. Stew until the meat is very tender.

  3. Mix the browned flour with a small amount of water to create a paste. Stir the paste into the stew to thicken it.

  4. Bring to a boil and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef heart
Forms the main body of the stew and becomes tender through long, slow cooking.
Butter
Adds richness and fat, carrying flavour through the stew.
Browned flour
Thickens the cooking liquid into a smoother, heavier stew when stirred in as a paste.
Onion
Adds savoury sweetness and aroma as it softens into the broth.
Celery
Contributes aromatic flavour and a little texture to the stew.

The step that matters

Stew until the meat is very tender. Heart is dense, muscular meat with a lot of connective tissue. Long, gentle simmering breaks down that tissue, turning it tender; cooking too briskly leaves it tough and chewy.

Swap the onion

How well each one fits the dish's main ingredients (beef, parsley, celery, pepper, butter, flour):

  1. Carrotfits better
  2. Leekfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against beef, parsley, celery, pepper, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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