Recipe

Braised Beef Heart with Red Wine and Mushrooms

Fork-tender beef heart in a savory red wine mushroom gravy with crisp edges from a good sear and the kind of seasoning that makes you taste twice.

By Matt Campbell

•

4.8

A Dutch oven filled with braised beef heart slices in a glossy red wine mushroom sauce, resting on a light stone countertop with a wooden spoon nearby

Jump to Recipe

Beef heart is one of those ingredients that sounds intense until you actually cook it. Then you realize it is just lean beef with serious flavor, and it behaves beautifully when you give it two things: a hard sear and a slow, gentle braise.

This recipe lands right in the cozy zone. Red wine, onions, garlic, mushrooms, and herbs melt together into a rich sauce, and the heart turns very tender with that low-and-slow time. Serve it over mashed potatoes, buttered noodles, rice, or stuff it into tortillas with something bright and crunchy. You are in charge.

A raw trimmed beef heart on a wooden cutting board with a chef's knife, salt bowl, and paper towels on a home kitchen counter

Quick note: If you have never prepped beef heart before, do not stress. I walk you through the trim in a low-drama way, and even if your cuts are not perfect, the braise forgives a lot.

Why It Works

Tender results without guesswork: Beef heart can turn chewy if cooked hot and fast for too long. Braising keeps it moist and sliceable.
Big flavor from accessible ingredients: A simple sear plus onions, garlic, tomato paste, wine, and stock builds a restaurant-style sauce.
Mushrooms at the end stay meaty: Adding them later keeps them from disappearing into the braise.
Flexible serving options: Plate it like a stew, slice it like pot roast, or braise it a touch longer and shred it for tacos and sandwiches.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool leftovers, then store in an airtight container with plenty of sauce for up to 4 days.

Freeze: Freeze in a freezer-safe container for up to 3 months. The sauce protects the meat from drying out, so freeze it together.

Reheat (best method): Warm gently in a covered saucepan over low heat, adding a splash of stock or water if the sauce tightens up. Keep it at a simmer, not a boil, so the meat stays tender.

Leftover glow-up: Chop and crisp a portion in a hot skillet with a little oil, then pile onto toast with a swipe of mustard and a handful of arugula.

Common Questions

Beef Heart Questions, Answered

What does beef heart taste like?

Like deeply beefy steak. It is not “gamey” in the way some organ meats can be. It is lean, a little minerally in a good way, and it loves bold seasoning.

Is beef heart tough?

It can be if it is overcooked quickly. Treat it like a hardworking muscle (because it is). Either cook it very quickly (thin slices, hot pan) or low and slow (this braise). The in-between zone is where chewiness lives.

How do I clean and trim beef heart?

Pat it dry with paper towels (no rinsing needed). Trim away any thick outer fat and the silvery connective tissue. Slice it open and remove any stringy valves or tough bits inside. You do not have to make it perfect. Just remove the obviously tough pieces. If you do rinse for any reason, clean and sanitize your sink and surrounding area afterward.

Can I make this without wine?

Yes. Swap the wine for more beef stock plus 1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar) for that little pop of acidity.

When is it done?

When a fork slides in easily and the meat slices without resistance, usually around 2 to 2 1/2 hours at a low simmer. If it feels tight, keep going. Time is the tenderizer here.

Do I need to soak beef heart in milk?

No. Some people do it to mellow the flavor, but beef heart is already pretty approachable. A good sear and a flavorful braise handle the rest.

Any slicing tips?

Yes. After braising, slice across the grain for the most tender bites. Or keep going until it is shred-ready if tacos are calling.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven or heavy-bottomed pot with a lid
Sharp chef’s knife
Cutting board
Tongs
Wooden spoon
Measuring cups and spoons

The first time I bought beef heart, I stood in my kitchen like, “Okay, you wanted practical skills, here you go.” I trimmed it with shaky confidence, over-salted it a little (on brand), and braised it anyway. A couple hours later, it tasted like the love child of pot roast and steak tips, and I was officially converted. This is now my go-to “trust the process” recipe for anyone who wants bold flavor without spending steak-money.

Braised Beef Heart with Red Wine and Mushrooms

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 25 minutes

Total Time 2 hours 45 minutes

Servings 6

Ingredients

2 to 2 1/2 pounds beef heart, trimmed and cut into 2-inch chunks
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, or grapeseed)
1 large yellow onion, diced
2 medium carrots, diced
2 ribs celery, diced
5 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
1 1/2 cups dry red wine (Cabernet, Merlot, or Syrah, and avoid sweet wine)
2 cups beef stock, plus more as needed
1 tablespoon Worcestershire sauce
12 ounces cremini mushrooms, sliced
1 tablespoon butter (optional, for a glossy finish)
1 to 2 teaspoons balsamic vinegar or red wine vinegar (optional, to brighten at the end)
Chopped parsley, for serving

Bowls of diced onion, carrot, celery, sliced mushrooms, tomato paste, garlic, and a trimmed beef heart arranged on a light kitchen counter for cooking

Instructions

Trim and cut the heart. Pat the beef heart dry with paper towels. Trim off thick outer fat and any silvery connective tissue. Slice open if needed and remove any tough inner bits (valves or stringy pieces). Cut into 2-inch chunks and season with salt and pepper.
Sear hard for flavor. Heat a Dutch oven over medium-high heat. Add oil. Working in batches, sear the beef heart pieces until deeply browned on several sides, about 6 to 8 minutes total per batch. Do not crowd the pot. Transfer browned pieces to a plate.
Build the base. Lower heat to medium. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and starting to pick up color, about 6 to 8 minutes.
Add garlic and tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste, paprika, and thyme. Cook 1 to 2 minutes, stirring, until the paste darkens slightly and smells sweet and roasted.
Deglaze with wine. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer 3 to 4 minutes to reduce slightly.
Braise low and slow. Add the beef heart back in (plus any juices). Add stock, Worcestershire, and bay leaf. The liquid should come about halfway up the meat. If it is lower, add a bit more stock. If it is higher, that is fine, just keep the simmer gentle. Bring to a low simmer, then cover and cook for 2 to 2 1/2 hours, stirring once or twice, until the heart is starting to turn tender.
Stovetop: Keep it at a low simmer, not a rolling boil.
Oven option (steadier heat): Cover and braise at 300°F for the same time range.
Add mushrooms near the end. Stir in sliced mushrooms, cover again, and braise 20 to 25 minutes, until the mushrooms are tender and the heart is fork-tender.
Finish the sauce. Remove the bay leaf. If you want a thicker sauce, simmer uncovered for 5 to 10 minutes. For extra shine and coziness, stir in butter. Taste and adjust salt and pepper. If the sauce tastes heavy, add 1 to 2 teaspoons vinegar to wake it up.
Serve. You can serve the chunks as-is, slice them across the grain like pot roast, or keep braising a little longer and shred for tacos and sandwiches. Spoon over mashed potatoes, egg noodles, rice, or polenta. Finish with chopped parsley and an extra crack of black pepper.