Hearty Liver Stew
Warm up your kitchen with this rich and comforting **Hearty Liver Stew**, a nutritious dish brimming with bold flavors and tender bites. Featuring protein-packed beef liver as the star ingredient, this stew builds layers of taste with sautéed onions, garlic, and a medley of carrots, celery, and potatoes. Simmered in a savory beef broth with the option of red wine for added depth, the recipe is infused with aromatic herbs like thyme, rosemary, and bay leaf, creating a rustic, home-cooked masterpiece. An ideal choice for cold evenings or when you’re craving a hearty, wholesome meal, this liver stew is easy to prepare yet packed with nutritional benefits from fresh ingredients. Garnished with a touch of parsley, it’s a hearty option perfect for satisfying your whole family. Explore this flavorful journey—ready in under two hours—for a stew that's both nourishing and full of charm.
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Recipe Information
Ingredients
- 500 grams beef liver
- 2 tablespoons olive oil
- 2 large, chopped onions
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 chopped celery stalks
- 3 medium, cubed potatoes
- 4 cups beef broth
- 0.5 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the beef liver under cold water and pat dry with paper towels. Trim any connective tissues and cut the liver into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are translucent, about 5 minutes.
Add the sliced carrots and chopped celery to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the cubed potatoes and cook for an additional 5 minutes.
Push the vegetables to the sides of the pot, and increase the heat to medium-high. Add the liver pieces to the center of the pot and brown them slightly on all sides, about 5-7 minutes.
Pour in the beef broth and optional red wine, and add the tomato paste. Stir well to combine.
Mix in the dried thyme, rosemary, and the bay leaf. Season with salt and black pepper.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 1 hour, or until the liver and vegetables are tender.
Remove the bay leaf and taste for seasoning, adding more salt or pepper as needed.
Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 7878 mg | 343% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 56.5 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 565 mg | 43% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 7994 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
