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    Home » Recipes » Meaty dishes

    Spicy Liver and Vegetable Stew (Family Recipe)

    Published: Jun 24, 2020 · Modified: Jan 31, 2021 · by Markie · 19 Comments

    Jump to Recipe

    Hello! Today, I'd like to tell you about my favourite recipe for an easy spicy liver and vegetable stew.

    Like many of the recipes I've shared here before, this one I also got from my mum.

    However, I've slightly improved it!

    spicy liver stew with salad and pickles
    This liver stew is packed with flavours and nutrients

    Why is liver good for you?

    Liver is one of the ingredients that many people don't even think about when they're planning their meals, which is a shame in my opinion.

    It's rich on vitamins (Vitamins A, B, C, D) and minerals (calcium, iron, magnesium, and sodium amongst others) and also contains a lot of protein! Liver also is a source of cholesterol and other important fats.

    All of these properties make it a perfect substitute for meat, but in general it's recommended to eat organs like this as a part of a balanced diet only once every week or two.

    Liver is very budget-friendly, so if you're looking to cook something healthy and inexpensive, then this is on of the ingredients to look out for!

    Supermarkets here in the UK often sell it in the chilled meat section, whereas in European shops you'll usually find it in the frozen section.

    spicy liver stew served with pickles
    Serving suggestion: With rice and your favourite pickles.

    Now, will you guess what improvement have I made to it, comparing to my mum's original?

    I've added the tinned tomatoes. Chopped tomatoes and their juices help to make the sauce naturally thick, which means you don't have to use any flour to get this great consistency!

    This simple little step makes this meal way healthier, lighter and gluten-free!

    Lastly, this recipe has been tested countless times using chicken and pork liver, as they both can be cooked very quickly. But if you like, feel free to use beef or lamb liver, just remember to add more minutes to the cooking process!

    Let's start cooking!

    📖 The Recipe

    spicy liver stew with salad and pickles

    Spicy liver and vegetable stew

    Markie | MarkiesKitchen.com
    This spicy liver stew is easy, flavourful & budget-friendly. Find more recipes like this at markieskitchen.com
    4.75 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine European
    Servings 4
    Calories 315 kcal

    Ingredients
     
     

    • 500 g chicken or pork liver, chilled and fully defrosted
    • 1 red pepper, quartered and sliced
    • 1 onion, peeled and chopped
    • 400 g tin chopped tomatoes
    • 3 salad tomatoes, chopped (skin on)
    • 3 tablespoon tomato chutney
    • 2 tablespoon sunflower oil
    • 1 ½ teaspoon curry powder
    • 1 teaspoon cumin
    • black pepper
    • salt, for serving

    Optional

    • chilli powder or chopped chillies, depending on preference

    Instructions
     

    • Rinse the liver in a colander under cold water, washing off all blood.
    • Cut the liver into bite-size chunks and place it in a deep bowl (to keep your worktop clean) and set aside. Wash your hands.
    • Add the oil into a large non-stick pan and set on high heat. When hot, add the chopped onion, toss and lower the heat to medium-high. Cook for 3-4 minutes or until soft and glossy.
    • Add the curry powder and cumin and fry for 1 min. Add additional seasoning such as chilli or chilli powder if desired.
    • Turn the heat up. Add the liver chunks and brown them from all sides.
    • In the meantime, wash and slice the pepper. Add it to the pan once the liver is brown.
    • Cover the stew with a lid and lower to medium-high heat. Cook for 5 mins.
    • Add the tinned and fresh chopped tomatoes and tomato chutney.
    • Using the empty tin: Fill ½ of it with cold water, rinse the remaining juices from tomatoes with it (give it a couple of gentle shakes) and pour it to the pan with the stew. Stir thoroughly, cover and cook for another 10 mins.
    • Season with salt and pepper and serve! Enjoy!

    Notes

    Top tips:
    Remember to add the salt just before serving – adding salt earlier will cause the liver to go hard and chewy! What you want to get is a soft, tender texture.
    If cooking pork liver, allow extra 15 mins to the cooking process, as pig liver is usually tougher.
    This liver stew tastes great with brown rice, boiled or roast potatoes.

    Nutritional Information (Estimates Only)

    Calories: 315kcal | Carbohydrates: 25g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 431mg | Sodium: 240mg | Potassium: 818mg | Fiber: 4g | Sugar: 18g | Vitamin A: 15679IU | Vitamin C: 85mg | Calcium: 67mg | Iron: 13mg
    Keyword beef stew, chicken liver, liver, pork liver
    Tried this recipe?Let me know how it was! Give a star rating if you enjoyed it, this helps other readers who are looking for recipes like this!

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    About Markie

    Hi there! I'm a passionate home cook, food blogger and photographer. I enjoy making great food without having to run to the shop every day. I'm here to help you cook easy and delicious meals from classic pantry ingredients. More about me

    Reader Interactions

    Comments

    1. Alison

      June 25, 2020 at 2:49 am

      This looks good and just last night I cooked calves liver. Just pan fried though. I could try this though
      Thanks

      Reply
      • Country Girl in London

        June 25, 2020 at 6:42 am

        Thank you so much! Let me know how it was if you gonna try it.

        Reply
        • Alison

          June 25, 2020 at 10:35 am

          Will do 😁

          Reply
    2. Singh Lovely

      June 25, 2020 at 9:08 am

      So delicious 😋😋

      Reply
      • Country Girl in London

        June 25, 2020 at 10:33 am

        Thank you! 😚

        Reply
        • Singh Lovely

          June 25, 2020 at 5:21 pm

          Most welcome 🤗

          Reply
        • Beth

          December 19, 2023 at 10:29 pm

          Can the spicy chicken liver stew be frozen

          Beth

          Reply
          • Markie

            January 02, 2024 at 7:02 pm

            Hi Beth, yes it can be frozen - store it in an airtight container and freeze it for up to 3 months.

            Reply
    3. anotherdaywithjulie

      July 03, 2020 at 9:14 pm

      I love liver. I have never eaten it in this way before. Looks delicious!

      Reply
      • Country Girl in London

        July 07, 2020 at 7:42 am

        Thank you, it is so worth trying! 🙂

        Reply
    4. Azilde Elizabeth

      September 10, 2020 at 9:35 am

      I love liver! Growing up my mom would cook it weekly with rice and beans. Most people don’t like liver. Your right people are missing out! Its nutritious, cheap and delicious. I’ll have to try this spicy liver 😋

      Reply
      • Country Girl in London

        September 10, 2020 at 9:47 pm

        Thanks a lot! 😊 Glad to hear you know this from home! It's a delicious ingredient! Give it a go👍

        Reply
        • Azilde Elizabeth

          September 11, 2020 at 12:10 am

          I definitely will! Thank you!

          Reply
    5. Geri Lawhon

      September 14, 2020 at 8:38 pm

      I like liver so this will b a must try. Thanks for the recipe.

      Reply
      • Country Girl in London

        September 14, 2020 at 10:05 pm

        Thanks so much! Let me know how you liked it x

        Reply
    6. Joanne Hinsperger-Scott

      April 15, 2022 at 10:38 pm

      4 stars
      TOMATOES & LIVER! Now this was a combination that had never occurred to me and I was intrigued. I read three different liver stew recipes on the internet and although I didn’t have all of the ingredients in the house for any one of the three I used this one as a basic outline. I happened to have canned, fire-roasted organic tomatoes, so I used those. The most challenging part was cutting the raw liver into bite-sized pieces. The chef’s knife would only go so far through until it hit these thin, stringy things that reminded me of threads of gristle but with elasticity. So sort of like trying to cut through rubber bands. I bet if I cut the liver while it is still slightly frozen it would have been much easier. All in all, a definite THUMBS UP for using beef liver in a recipe.

      Reply
      • Markie

        April 22, 2022 at 4:08 pm

        Hi Joanne, indeed, cutting the liver frozen is usually easier and less messy, however, I note adding some more guidance to this recipe, so thanks for that! Hope you enjoyed the final dish? Let me know!

        Reply
    7. Tracey Turner

      March 26, 2024 at 11:52 am

      Hi, just to say I made this recipe last week, it was delicious, and now my husband does not want to eat liver any other way.

      Reply
    8. Tracey

      March 26, 2024 at 11:53 am

      5 stars
      Excellent.

      Reply
    4.75 from 4 votes (2 ratings without comment)

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