Beef Heart Braised in Wine Recipe -
Beef Heart Braised in Wine Recipe

Beef Heart Braised in Wine

Recipe by  

"Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
  2. Dredge heart in flour and season with salt and pepper.
  3. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
  4. Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2009

Although obviously an organ, heart is not organ meat. It is a muscle. I soak it in cold, salted water for about an hour before cooking (I can't remember why, I just learned to do that when preparing heart). I too added garlic. If you don't have red wine, red wine vinegar works well too. I've made it with apple cider vinegar once in a pinch and it was good. Also, just about any root vegetable works well.

Most Helpful Critical Review
Feb 22, 2010

I'm rating this three stars not because I didn't like it, but rather because I think it has a lot of unfulfilled potential. My only change was to add two cloves of garlic, which I'm glad I did. It just seemed to lack a flavor to really marry with the somewhat strong flavor of the beef (which is not unpleasant, just stronger beefy flavor than I'm used to.) It seemed to require a lot of salt and I'm not sure why. Also, the sauce didn't thicken up as much as I expected it to so it was kind of watery. If I get the opportunity to try this again, I'll add more carrots, more garlic, a splash of worcestershire, lots of salt and probably do the braise in a crock pot instead of on the stove and see how it goes from there. I'll probably also hold back some beef stock to add a thickener to to boost the consistency of the sauce. That said, I recommend trying this recipe as is before making too many changes. You really need to see what flavors will work for your family before just going off of my opinion. Lola, thanks for posting a recipe for an unusual cut!


29 Ratings

Aug 29, 2002

My husband loved it! The only suggestion would be to cook the heart at least 90 minutes, rather than 60. The prep time for cleaning the heart took more than 10 minutes.

Aug 04, 2003

this recipe was great my only addition to it is garlic but thats just me im a fanatic and 60mins is plenty of time and finally not as strongly flavored as most may think thank you lola it was a great recipe to do with a cut of meat which isnt too expensive, reminds me of my upbringing always taking the cheaper meets and creating masterpieces.

Nov 06, 2011

Didn't know what to do with beef hearts I had in my freezer until I found this recipe. Thank you!! I used grass-fed beef heart and the taste didn't seem strong...If I hadn't of been the one who made it, I would never had known it was beef heart. It reminded me of a pot roast. Very good meal. My kids ate this up: ages 1, 2, and 3. UPDATE: Have made this a couple more times... Take your time to get the veins/arteries/ skin off as much as you can. It will make a difference. The second time I made this, I was in a rush...the meat was tougher to chew. Take your time. Do it right. I am making this tonight. I had all the ingredients (including homemade beef broth) and I just can't wait to eat this!

Apr 05, 2010

Fabulous. This made me imagine some kind of magical stew you might find at a country tavern in the middle ages. I added more boullion to make it a bit more liquidy because I knew that the sauce would come out delicious and could be scooped up with toasted baguettes. Great wine recommendation- a strong red really enhances the heart's strong flavor. And the meat is available at my supermarket at one-fourth the price of fancier beef cuts. Merci!

Jul 21, 2009

Loved this dish!!! It was easy, had a short list of ingredients and turned out delicious in one pot. I think I would add more carrots and potatoes next time. If I did that I might also increase the gravy amounts slightly. I had a little more meat than vegetables.

Jan 05, 2004

i didnt use the wine but i enjoyed a easy recipe i had never cooked heart and this was truly a hit


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 335 mg
  • 112%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 48.5 g
  • 97%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Sherry Braised Beef Short Ribs

See how to make tender short ribs braised in sherry.

How to Make Beef Wellington

Make the classic filet mignon and mushroom dish named after Duke Wellington.

Braised Corned Beef Brisket

Perfect corned beef brisket is super simple to make at home.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States