It saddens me that beef liver is often overlooked when preparing meals.
Many essential nutrients, including vitamins A, B, C, and D, as well as minerals like calcium, iron, magnesium, and salt are found in abundance. Cholesterol and other useful fats can be found in liver as well.
These qualities make it a great meat alternative, however eating organ meats more frequently than once per week or two is not suggested.
So, in this post, I’ll provide you 12 recipes for beef liver stew that are simple, good for you, and delicious. If you still have a different recipe for beef liver, please let us know in the comments.
To begin, load the sweet potatoes, carrots, onion, garlic, and celery into the base of your Kitchen Aid 6-quart slow cooker. Season the stew meat and veggies with the thyme, rosemary, bay leaves, salt, and pepper. Incorporate the bone broth and simmer for a further 7 hours on low or 4 hours on high.
Saute the beef liver in some coconut oil and season with salt and pepper for 30 minutes before eating (optional). You want the outside to be crisply browned while the interior is still a beautiful pink. Take 1 cup of the stew’s broth plus some onions and celery and put them in a food processor with the liver. Put everything in the blender and blend until it’s silky smooth. When the liver mixture has thickened, return it to the slow cooker. Let the eating begin!
A flavorful stew prepared with beef liver and other green vegetables.
Before cutting the liver into little pieces, be cautious to rid it of any remaining films or ducts. After washing, peeling, halving, and cutting the leeks in half lengthwise, you may next slice them into thin, uniform rings.
Flour the liver and cook it in half the oil. There’s no need to get the brown out. You can’t have seasoning without salt and pepper.
Beef in Liver sauce is a creation of Jainey kitchen. A liver spread sauce covers delicate beef, making for a dish with a rich and robust taste profile.
The taste was elevated by the addition of soy sauce, pineapple juice, and plum sauce. (But if you can’t get plum sauce, I’ve included several alternatives.) The usage of liver spread will go unnoticed. The taste of liver is hardly detectable.
Buttered mixed vegetables work wonders in this dish. This is an excellent combination, in my opinion. Do it now! The kitchen is your happy place.
This beef liver and onion stew from Venezuela is really easy to cook, yet it packs a ton of flavor! A meal like this is a nutritious powerhouse, so why not be a gourmet explorer and expose your senses to it? In addition, it is a wonderful alternative to the meal rotation that you often use, and it is economical.
When we have guests around, we always offer plantains and white rice along with our stew made with liver and onions. On the other hand, mashed potatoes, quinoa, and/or roasted vegetables are all fantastic complements to this recipe. The leftovers can be kept, covered and for up to three days in the refrigerator.
The key to a tasty liver and onion stew is tender liver and a well-spiced sauce, which is why, in addition to the onion (which plays a supporting role), we also include ginger (and sea salt). I hope you get my allusion). The mealy flavor that turns off many people about liver is somewhat masked by the other components in the stew. Because it’s so easy and efficient, I like to puree ginger in large quantities, divide it into serving sizes, and then store the portions in the freezer.
You may serve this dish with a variety of sides, such as mashed yam, mashed potatoes, or coconut oil rice. Simply sauté your uncooked rice in some coconut oil and onions before continuing with the cooking process as usual to create a delicious coconut rice. Have I convinced you that liver tastes great when cooked?
It never ceases to amaze me how a single meal can be prepared in a myriad of different ways and still retain its signature flavor. This fourth recipe for liver arrived with its own distinct personality. I used three different herbs, which helped bring it to life, and I couldn’t believe how complex the tastes became in such a short amount of time! I have no doubt in my mind that you are going to adore this one!
If you served this with some traditional vegetables and very hot ugali, it would be absolutely amazing.
- To prepare the beef liver, peel back the membrane. Slice thinly, then use the knife to remove any stiff tubes inside. Toss the slices with flour. Brown the liver for 1 minute on each side in a big casserole dish in butter and 1 tablespoon of the olive oil that has been melted. Move to a serving dish.
- Using a medium heat setting, add the remaining oil to the casserole dish. Brown the sausages evenly over a low flame for 10 minutes. The liver is where you want to put everything you’ve caught in your slotted spoon.
- For the next five minutes, add the onion and aubergine to the casserole dish and sauté over medium heat until they are tender and beginning to color. Do not add the garlic, chili powder, and smoked paprika until the very end, when the dish is almost ready.
- Add the tomato paste and half of the chopped basil and mix well. Tomatoes (both whole and diced), red wine, and stock should be added and simmered together with the cherry tomatoes.
- Put the lid back on the pan and return the sausages and liver to the pot. Let it simmer for an hour on low heat.
- Take the cover off the dish and mix in the olives and spinach. Put the remaining basil over top and serve with fresh bread.
Beef liver has a powerful flavor, but it mellows when cooked low and slow, like in this dish. Liver can be soaked in milk overnight to soften its flavor before being cooked.
Smothered Beef Liver Stew is prepared in only 3 simple steps:
- Step1: in a big skillet, heat the vegetable oil over medium heat. Softened but unbrowned onions are the goal of this step. Take out of the pan using the slotted spoon and leave aside. Remove the membrane and cut the liver into bite-sized chunks.
- Step2: Combine the flour, salt, and pepper in a pie plate or other shallow dish. Turn the liver over in the flour mixture and then add it to the heated skillet. Quickly brown the liver on both sides. Cover liver cubes with the onions you set aside. To ensure that the bottom of the pan is well-coated with tomato sauce, raise the liver chunks before pouring the sauce in.
- Step 3: Simmer for 8-10 minutes, stirring periodically, and season with oregano. Spice up your food to your liking by adjusting the salt and pepper. A tough liver is a result of overcooking. Usually, I accompany this dish with mashed potatoes and green beans.
Now, I want you to identify what change I made to make it better than the version that my mother created originally.
The canned tomatoes have been added. The sauce is thickened without the use of flour thanks to the addition of chopped tomatoes and their juices.
This one modification makes the dish far more nutritious, lighter, and gluten-free.
Finally, chicken and hog liver, which may be cooked fast, have been used extensively in the testing of this recipe. However, you may use beef or lamb liver if you want; just increase the cooking time accordingly.
A beef liver stew that is not only delicious but also incredibly simple to cook and packed with flavor. You may have a meal that is high in nutrients and healthy at any time of the day by serving it over rice or mashed potatoes. Completely ready in under twenty minutes and packed full of protein.
- Liver should not be cooked for too long. Overcooking increases the likelihood of a dry and chewy result.
- If you want your liver to be more soft when you cook it, soak it in milk for 30 minutes first. I omitted it since I found that mincing the liver into extremely little bits already did the trick.
- Take out the liver membranes completely. After cooking, they will have a chewy texture.
- Keep refrigerated for up to 5 days after sealing in an airtight container.
- Beef liver stew is delicious when topped with green onions, chopped cilantro, or even chopped arugula.
- You should always use fresh cow liver and avoid freezing it. Ask the butcher at your local grocery store or look in the fridge section. The majority of liver sold in the United States is frozen, and that’s just OK. It’s true that fresh liver, like fresh meat, tastes and cooks up nicer and juicier than frozen or thawed versions.
Liver and onions is a meal that comes to mind when we hear the word “liver,” but it wasn’t universally well-liked back in the middle of the twentieth century. Due to the onion’s ability to mask the “metallic” flavor of the liver, its inclusion in this dish has become almost traditional. This slow-cooked dish with bacon, carrots, celery, onion, and stewed tomatoes will prove that there is more than one method to prepare liver. When the liver is cooked all day in this savory sauce, it becomes soft and tasty.
Even though it’s not really soup or stew season right now (that happens in the fall and winter), we’ve been working on perfecting this recipe for quite some time. We’ve been perfecting our beef stew recipe to bring to work throughout the week when we can’t use the grill. It’s a great dish to prepare on Sunday evening for lunches at the office during the week. The mineral-rich bone broth helps mend the lining of your stomach and the rest of the meal is packed with nutrient-dense foods.