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Slow Cooked Organ Meat Stew

Slow cooked organ meat stew is a delicious recipe and very budget friendly too. It is easy to make and great for beginning as well as advanced nose to tail eaters.

Prep Time: 20 minutes

Culture Time: 2 hours

Servings: 8 servings


  • 2 pounds beef heart
  • 1 pound beef kidney
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium cauliflower chopped
  • 1 cup mushrooms chopped
  • ¼ cup parsley chopped
  • ½ teaspoon whole black peppercorn
  • ½ teaspoon salt
  • 8 cups bone broth or water


  • Trim off any connective tissues and large vessels from the heart; cut into 1 to ½-inch cubes. Cut kidney into similar sized pieces. Leave the fat on both the heart and kidney. Add to a large stockpot.
  • Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
  • Pour in bone broth.
  • Bring to just boiling on the stove over medium heat. Reduce heat and maintain a steady simmer for 2-3 hours until heart is tender.


  • Substitute beef heart and/or kidney with another organ from a ruminant such as lamb, bison, mutton etc. Do not use chicken organs.

For crockpot directions, printable recipe and complete sourcing tips, visit the Slow Cooked Organ Meat Stew Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

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Easy Keto Beef Stew (in a Crockpot)

This collagen-rich, super meaty Easy Keto Carnivore Beef Stew is slow-cooked in a crockpot. It pops with flavor from low-carb vegetables and herbs. The best part is that this stew is a deeply nourishing meal for any day of the week, freezer friendly and takes minimal prep work to put together.

With few simple modifications, it is quickly transformed into a carnivore stew, perfect for those interested in zero-fiber carnivore diet recipes.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: 6 servings


  • Crockpot


  • 2 pounds beef marrow bones
  • 2 pounds chuck roast cubed
  • 2 tbsp tallow or other cooking oil
  • 6 cups bone broth
  • 8 ounce mushrooms quartered
  • 2 cups cauliflower chopped
  • 1 large carrot chopped
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tsp dried thyme
  • 2 tsp salt
  • 1 tsp ground black pepper


  1. Turn the slow cooker on low and place the marrow bones in the center of the insert.
  2. Cube the roast. Heat tallow in a large skillet over high heat. Arrange the meat in a single layer and sear evenly on all sides. Cook in batches if needed. Once cooked, add to the pot.
  3. Rinse and chop all vegetables. Gather the herbs. Place everything all in the pot on top of the meat.
  4. Pour broth over it all. Season with salt and pepper.
  5. Cover and cook on low for 6-8 hours.


  • Use what you have on hand, this recipe is very forgiving! Do you have other vegetables in your fridge that need to get used up? Add them in. Chop the broccoli, zucchini, or cabbage and add to the pot. Parsley, oregano, or rosemary may also be added or substituted.
  • Mind your water line, if you add in a significant amount of extra vegetables, you may need to add more broth or water too.
  • Adapt this recipe for a carnivore diet by simplifying the ingredient list to marrow bones, stew meat, tallow, bone broth, and salt. Decrease the broth to 4 cups. Cook on low. Check after 6 hours.

For the printable recipe and complete recipe details, visit the Easy Keto Beef Stew (in a Crockpot) on Primal Edge Health and check out The Carnivore Cookbook too!

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Keto Crockpot Massaman Curry

Rich, fall-apart beef in a base of coconut milk and fragrant spices. Keto Crockpot Massaman Curry is an exotic comfort food full of spice, a slight sweetness, and a little tang.

Prep: 25 mins
Cook Time: 8 hrs 25 mins

Total Time: 8 hrs 50 mins

: 6
Calories: 441 kcal


  • 2 lbs beef chuck cut into 3″ cubes
  • 2 cups beef bone broth
  • 2 bay leaves
  • 1 lemongrass stalk peeled and chopped*
  • 2 Tbsp Sambal Oelek
  • 1/2 cup chopped onions
  • 5 tsp minced garlic
  • 4 tsp grated ginger
  • 3 Tbsp beef bone broth
  • 1/4 tsp ground cloves
  • 3/4 tsp cumin
  • 1/8 tsp ground nutmeg
  • 3/4 tsp coriander
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 14 oz unsweetened coconut milk full fat, 1 can
  • 1 star anise
  • 2 Tbsp lime juice
  • 2 tsp Swerve Brown
  • 1 Tbsp fish sauce


  1. Place all beef ingredients in a crockpot. Set on low and cook for 8 hrs (or on high for 4 hours). Beef should be easily pulled apart with a fork. Remove beef and reserve 2 cups of cooking liquid.
  1. Place all curry paste ingredients in blender/Magic Bullet/Ninja and blend until a paste is formed. Set aside.
  1. Pour oil in large skillet over medium heat. Add curry paste and cook 5 minutes. Most liquid should be cooked out of it.
  2. Add coconut milk and stir together.
  3. Add star anise and reserved beef cooking liquid. Bring to boil, then reduce heat to medium and simmer for 15 minutes.
  4. Stir in lime juice, Swerve Brown, and fish sauce.
  5. Add beef chunks and simmer for 5 minutes until sauce has thickened. Remove star anise before serving.

Recipe Notes

*Lemongrass: Trim tough base from stalk, then peel off the reedy outer layers, leaving only the inner pale green part. Chop into small pieces.

Nutritional label does not include net carbs, so I’ve added that below.

Total Carbs: 3g
Dietary Fiber: 0g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Crockpot Massaman Curry at Lone Star Keto.