Authentic, Delicious Beef Heart Stew with Noodles

Slice beef heart into cubes. Season heart with salt and pepper. Heat oil in a pan over medium-high heat. Add cubed heart and sear meat, stirring frequently. Remove heart from pan and set aside. Stir in mirepoix ingredients and saute over medium-low heat until tender. Add tomato paste and cook until aromatic and brick red. Add red wine and simmer until liquid is reduced to about ¼ of the original volume. In a small bowl, combine flour and remaining 1 cup beef stock and whisk to blend. Add to pan with remaining beef broth and stir to blend. Add seared heart cubes, thyme and bay leaves. Bring to a simmer, cover and cook for 2½ hours until tender and heart reaches an internal temperature of 160ºF. Serve with buttered egg noodles or mashed potatoes, if desired.