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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes. | 2. Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours. | 3. Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
carrot	1		cubed	52.48	12.2624	1.1904	0.3072
bacon	1	slice	sliced	116.76	0.3584	3.5336	11.1132
beef heart	2	pounds	rinsed cubed	1016.0663	1.2701	160.7562	35.7438
beef bouillon granule	2	teaspoons		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
red wine	1/2	cup		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
mole sauce	1/4	cup		-	-	-	-
parsnip	1		cubed	99.75	23.9267	1.5959999999999999	0.39899999999999997
potato	2		peeled cut	-	-	-	-
lima bean	1	cup	canned	176.28	31.4652	10.6704	1.3416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.