Pressure Cooker Beef Heart Stew with Root Vegetables

1.Trim the beef heart by removing any large pieces of fat or tough silver skin. Cut the heart into uniform 1.5-inch cubes.

2.In a bowl, toss the beef heart cubes with olive oil, salt, pepper, and smoked paprika until evenly coated.

3.Set your pressure cooker (Instant Pot or stovetop model) to the Sauté function (or heat a heavy-bottomed pot over medium-high heat). Sear the beef heart cubes in batches until nicely browned on all sides, about 2-3 minutes per batch. Remove the seared meat and set aside.

4.Add the chopped onion, carrots, and celery to the pot. Sauté until the onions are translucent and softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.

5.Add the minced garlic and tomato paste; cook for 1 minute until fragrant.

6.Pour in the red wine, scraping the bottom of the pot thoroughly to deglaze. Let the wine reduce by half, about 3 minutes.

7.Return the seared beef heart to the pot. Add the beef broth, dried thyme, bay leaf, and Worcestershire sauce. Stir well.

8.Secure the lid on the pressure cooker. Cook on High Pressure for 45 minutes.

9.Once cooking time is complete, allow for a Natural Pressure Release (NPR) for 15 minutes, then carefully quick-release any remaining pressure.

10.Open the lid. Stir in the quartered potatoes. Secure the lid again and cook on High Pressure for an additional 5 minutes, followed by a 10-minute NPR, then quick-release.

11.Remove the bay leaf. Taste the broth and adjust seasoning (salt/pepper) if necessary. Stir in the cornstarch slurry and let the stew simmer on the Sauté function for 2-3 minutes until the broth has thickened slightly to a rich gravy consistency.

12.Serve hot, ensuring each bowl receives tender pieces of beef heart and vegetables.