Kokkinisto: Traditional Greek Stewed Beef in Rich Tomato Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
