This post is a continuation of our series about including organ meats in your diet. Be sure to see the rest of the series here.
When I first started attending my local chapter of the Weston A. Price foundation, I met Mignon. She was working with a ranch at the time that offered grass-fed beef and she offered free cooking demos in her home. I was fortunate to attend the last one she offered and learned a lot of great information about making your own beef stock and using beef liver in soup.
While I think some of the other recipes I’ve shared in this series are an easier start to introducing organ meats in your diet, this is actually the first one I tried. And guess what, I didn’t mind it at all! Once I started GAPS, I just modified Mignon’s original recipe a bit.
I think a key to this recipe is to not overcook the liver. You want it to still be pink in the middle and to just add it right at the end. I also like keeping the pieces of liver pretty small so it’s not such a big bite of liver.
- 2 quarts beef stock
- 1 quart water
- 1 cup fish broth (optional)
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 3-4 carrots, chopped
- 2 zucchini, chopped
- 2 cups butternut squash, diced
- 8 oz green beans, ends trimmed and chopped
- 1 head cauliflower, chopped
- 3-4 small tomatoes, chopped
- 1 bunch Swiss chard or kale, stems removed
- 1 Tbsp sea salt (less if your stock is already salted)
- 1/2 tsp black pepper, freshly ground
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 lb liver
- 1 Tbsp beef tallow or lard
- Add stock, water, fish broth (if using), and all vegetables except for greens to large stock pot.
- Bring to a boil, then reduce to a simmer.
- Add salt, pepper, and seasonings.
- Simmer for approximately 40 minutes to an hour, or until root vegetables are tender.
- Add in Swiss chard or kale.
- Slice liver into half inch thick pieces.
- Season liver with generous amounts of sea salt and pepper.
- Heat fat in pan on low-medium heat.
- Once melted, add liver to pan. Sear on both sides for approximately 2 minutes each side.
- Chop cooked liver into small pieces and add to soup.
- Serve soup with liver immediately.