BEEF LIVER STEW/STEW BEEF LIVER| recipe

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner, while pork liver is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

Wash the liver with lemon juice and vinegar to remove blood.

Season the liver with homemade green seasoning, oyster sauce, chicken bouillon, complete seasoning, and black pepper. Mix well and set aside to marinate for about 2 hours.

In a preheated wok, heat oil and add the marinated liver. Cook for about 4-5 minutes until browned, then remove and set aside.

Add brown sugar to the wok and allow it to caramelize slightly for color and sweetness.

Add chopped onions, bell peppers, tomatoes, and minced garlic to the wok. Cook for about 2 minutes.

Stir in tomato sauce and let it cook for about 1 minute.

Add chopped carrots and diced potatoes to the mixture.

Add seasonings to flavor the stew and cook for about 2 minutes to let the flavors combine.

Pour in hot water just to cover the potatoes and add thyme and hot peppers. Cover and cook until the potatoes are tender, about 10-15 minutes.

After 10 minutes, stir and check the potatoes. Remove thyme stems and cover again for an additional 5 minutes.

Once the carrots and potatoes are tender and the sauce has thickened, add the liver back into the stew. Turn the heat down to low and cook for an extra 3 minutes to allow the liver to absorb the sauce.

Add chopped green onions just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary