Description
Kokkinisto is a traditional Greek beef stew known for its rich tomato sauce infused with warm spices like cinnamon, cloves, and allspice. Slowly simmered until tender, this comforting dish offers a deep, savory flavor perfect for serving over pasta, rice, or mashed potatoes. Ideal for a hearty family meal, Kokkinisto captures the essence of authentic Greek home cooking.
Ingredients
Scale
Meat and Oil
- 2 pounds beef chuck or stewing beef, cut into chunks
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
Liquids and Tomato Base
- 1/2 cup dry red wine
- 1 (14 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
Spices and Herbs
- 1 cinnamon stick
- 2–3 whole cloves
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- Salt and black pepper to taste
Optional Garnish
- Chopped fresh parsley
Instructions
- Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef chunks in batches until all sides are evenly seared to develop flavor, then transfer the browned beef to a plate.
- Sauté onions and garlic: Reduce the heat to medium, add the finely chopped onion to the same pot, and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add tomato paste: Stir in the tomato paste and cook briefly, about 1-2 minutes, to deepen its flavor and help thicken the sauce later.
- Deglaze with wine: Pour in the dry red wine, scraping the bottom of the pot to loosen any flavorful browned bits left from the beef and onions.
- Add tomatoes and spices: Stir in the crushed tomatoes, cinnamon stick, whole cloves, bay leaf, dried oregano, ground allspice, salt, and black pepper. Mix well to combine all ingredients.
- Simmer the stew: Return the browned beef to the pot. Pour in the beef or vegetable broth, bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 2 to 2.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
- Final touches and serving: Remove the bay leaf, cinnamon stick, and cloves from the stew. Garnish with chopped fresh parsley if desired. Serve hot over pasta, mashed potatoes, rice, or accompanied by crusty bread.
Notes
- Kokkinisto pairs beautifully with pasta, mashed potatoes, rice, or crusty bread for soaking up the rich sauce.
- This dish tastes even better the next day as the flavors continue to meld and deepen.
- For a lighter variation, substitute chicken for the beef and adjust cooking times accordingly.
- Ensure to remove whole spices before serving to avoid unexpected bites.
