Kokkinisto: Traditional Greek Stewed Beef in Rich Tomato Sauce Recipe

Introduction

Kokkinisto is a classic Greek beef stew, rich in flavor and slowly simmered to tender perfection. This hearty dish combines aromatic spices, fresh vegetables, and a tomato-based sauce that pairs wonderfully with mashed potatoes or pasta. It’s a comforting meal perfect for cozy dinners.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 lb (750 g) stewing beef, cut into 1-inch cubes
• 1 large onion, diced
• 1 large carrot, sliced
• 2 celery stalks, diced
• 1 medium leek, sliced
• 2 large garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme, finely chopped
• 1/4 teaspoon ground cloves
• 125 ml dry red wine
• 1 can (14 oz / 400 g) diced tomatoes
• 1/2 teaspoon sugar
• 3 bay leaves
• 1 cinnamon stick
• 3 1/2 cups (800 ml) beef stock
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Heat the olive oil in a Dutch oven or a large, deep pan and brown the beef for 7-8 minutes over medium heat. Work in batches if needed to brown the meat on all sides and avoid overcrowding. Remove the beef from the pan with a slotted spoon and set it aside.
2. Step 2: Add the onion, carrot, and celery to the same pot and cook for 7-8 minutes. Next, add the leek and garlic and continue to cook for 5 minutes or until the vegetables are tender, stirring occasionally.
3. Step 3: Stir in the tomato paste, fresh thyme, and ground cloves, then add the red wine and cook for 2-3 minutes until the alcohol mostly evaporates.
4. Step 4: Stir in the diced tomatoes, sugar, bay leaves, cinnamon stick, and beef stock. Add the cooked beef back to the pot, stir to combine, and bring to a boil.
5. Step 5: Lower the heat and simmer for 25 minutes or until the sauce thickens to your liking. Remove the bay leaves and cinnamon stick and stir in the fresh parsley.
6. Step 6: Season to taste and serve with mashed potatoes, orzo, or freshly cooked pasta.

Tips & Variations

• For deeper flavor, marinate the beef in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, let the stew simmer a bit longer uncovered to reduce the liquid.
• Substitute beef stock with vegetable stock for a lighter variation.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Storage

Store leftover Kokkinisto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This stew also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for Kokkinisto?

Yes, tougher cuts like chuck or brisket work well as they become tender during the slow simmering process.

Is red wine necessary for the recipe?

The red wine enhances the flavor, but you can substitute it with additional beef stock or grape juice if you prefer.

Kokkinisto: Traditional Greek Stewed Beef in Rich Tomato Sauce Recipe

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Kokkinisto is a traditional Greek beef stew characterized by tender chunks of stewing beef slowly simmered in a rich tomato sauce infused with aromatic spices like cinnamon, cloves, and bay leaves. This comforting dish, perfect for chilly evenings, is packed with flavors from fresh vegetables, red wine, and herbs, creating a hearty and satisfying meal typically served alongside mashed potatoes, orzo, or pasta.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 1/2 lb (750 g) stewing beef, cut into 1-inch cubes
• 1 large onion, diced
• 1 large carrot, sliced
• 2 celery stalks, diced
• 1 medium leek, sliced
• 2 large garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme, finely chopped
• 1/4 teaspoon ground cloves
• 125 ml dry red wine
• 1 can (14 oz / 400 g) diced tomatoes
• 1/2 teaspoon sugar
• 3 bay leaves
• 1 cinnamon stick
• 3 1/2 cups (800 ml) beef stock
• 1/4 cup fresh parsley, chopped

Instructions

1. Brown the Beef: Heat the olive oil in a Dutch oven or large deep pan over medium heat. Add the stewing beef in batches, browning all sides for 7-8 minutes per batch to avoid overcrowding. Remove the browned beef with a slotted spoon and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, sliced carrot, and diced celery. Cook for 7-8 minutes until softened. Then add the sliced leek and finely chopped garlic, cooking for an additional 5 minutes while stirring occasionally until the vegetables are tender.
3. Add Tomato Paste and Spices: Stir in the tomato paste, chopped fresh thyme, and ground cloves. Pour in the red wine and cook for 2-3 minutes to allow most of the alcohol to evaporate, stirring continuously.
4. Combine Remaining Ingredients: Add the canned diced tomatoes, sugar, bay leaves, cinnamon stick, and beef stock into the pot. Return the browned beef to the pot and stir thoroughly to combine all ingredients. Bring the mixture to a boil.
5. Simmer the Stew: Reduce the heat to low, cover, and let it simmer gently for about 25 minutes or until the sauce thickens and beef is tender. Remove the bay leaves and cinnamon stick. Stir in the fresh chopped parsley.
6. Season and Serve: Taste and adjust seasoning with salt and pepper to preference. Serve the kokkinisto hot alongside mashed potatoes, orzo, or freshly cooked pasta for a traditional Greek meal.

Notes

• For enhanced flavor, brown the beef properly to develop a deep, rich taste.
• Simmering time can be adjusted depending on beef cut tenderness; longer for tougher cuts.
• Use quality dry red wine to add depth to the stew; cooking evaporates alcohol content.
• Removing whole spices (bay leaves, cinnamon stick) before serving ensures a smooth texture.
• Leftovers improve in flavor after a day as the spices meld further.

Keywords: Kokkinisto, Greek stew, beef stew, tomato sauce, traditional Greek recipe, slow simmered beef, Greek cuisine