If you have ever dreamed of a comforting, rich dish that brings the vibrant soul of Greece right onto your dinner table, then you are going to adore this Kokkinisto: Greek Beef Stew in Tomato Sauce Recipe. This slow-cooked stew transforms humble ingredients like beef chuck and aromatic spices into a luscious, deeply flavored masterpiece that warms you from the inside out. Each bite is a celebration of tender meat bathed in a tangy, spiced tomato sauce that carries whispers of cinnamon, cloves, and sweet paprika. It’s not just a stew; it’s a heartfelt invitation to savor a beloved Greek classic that you’ll want to make again and again.
Ingredients You’ll Need
Simple yet thoughtfully chosen, the ingredients for this Kokkinisto: Greek Beef Stew in Tomato Sauce Recipe work in harmony to create layers of flavor and pleasing textures. Each component plays a crucial role, from succulent beef chunks providing the hearty base, to the spices that offer a distinct Mediterranean warmth.
- 2.2 lb beef chuck: Cut into 2-inch chunks, this cut becomes perfectly tender during long cooking.
- 2 teaspoons salt: Essential for seasoning and enhancing all the other flavors.
- 2 tablespoons extra virgin olive oil: Adds richness and helps brown the meat beautifully.
- 1 large onion: Chopped finely to melt into the stew and add natural sweetness.
- 1 large carrot: Sliced for subtle sweetness and texture contrast.
- 1 clove garlic: Doubled if you prefer that punch of garlicky aroma.
- 1/2 cup tomato paste: Concentrates the tomato flavor and deepens the sauce’s color.
- 1 cup white wine: Used for deglazing and adding acidity.
- 1 2/3 cups pureed tomatoes: The heart of the sauce, providing body and tang.
- 1 1/2 cups water: Keeps the stew moist and balances flavors.
- 1 beef bouillon cube or beef stock: Enhances the meaty depth of the stew.
- 2 bay leaves: Infuses a subtle earthy fragrance.
- 5 cloves: Offer warm, aromatic notes that linger gently.
- 1 cinnamon stick: Adds a hint of sweetness and complexity.
- 5 allspice kernels: Bring a peppery, nutmeg-like touch.
- 1/2 teaspoon freshly ground black pepper: For a mild heat and aromatic sharpness.
- 1/2 teaspoon cocoa powder (optional): Adds unexpected depth and richness if you choose to include it.
- 2 teaspoons sweet paprika (optional): A classic Greek spice that enhances color and flavor.
How to Make Kokkinisto: Greek Beef Stew in Tomato Sauce Recipe
Step 1: Preparing and Salting the Meat
Start by salting the beef chunks and letting them come to room temperature. This crucial step prevents the meat from steaming instead of browning, which means every piece will develop that irresistible caramelized crust that grounds the stew’s flavor.
Step 2: Browning the Beef
Pat the beef dry and heat the olive oil in a large pot or Dutch oven over high heat. Place the meat in the pot without stirring immediately; let it brown on one side before flipping. This method creates a beautifully seared surface, locking in juices and flavor.
Step 3: Cooking the Vegetables
Add the chopped onion and sliced carrot to the pot, lowering the heat to medium. Stir frequently for about 3 to 5 minutes until the onion softens and becomes translucent, releasing its natural sweetness.
Step 4: Garlic and Tomato Paste
Now add the garlic, stirring it just for a minute to awaken its fragrance. Then stir in the tomato paste, cooking it for another minute so it deepens in flavor and melds with the vegetables beautifully.
Step 5: Deglazing and Adding Liquids
Pour in the white wine to deglaze the pot, scraping up any tasty browned bits stuck to the bottom. Let the wine cook off for about a minute, then add the pureed tomatoes, water, and beef bouillon. Toss in the bay leaves, cinnamon stick, cloves, allspice, and freshly ground black pepper to infuse the sauce with its signature aroma.
Step 6: Slow Simmer or Pressure Cook
If you’re using a pressure cooker, seal and cook for 50 minutes once the valve hits the meat setting, then let it rest before opening. With a pot or Dutch oven, bring the stew to a boil, cover, and simmer gently for 2 to 2.5 hours until the beef is tender and fork-ready. Keep an eye on it, adding a splash of hot water if needed to maintain a saucy consistency.
Step 7: Thickening the Sauce and Resting
Remove the beef and, if the sauce needs thickening, boil it down uncovered. Taste and adjust salt as necessary, then return the meat to the pot and let everything rest together for 30 minutes. This melding phase makes the stew even more luscious and cohesive.
Step 8: Optional Flavor Boost and Finishing Touches
For an extra layer of indulgence, take out the meat again along with the whole spices. Stir in the sweet paprika and cocoa powder, then blend the sauce with an immersion blender until silky smooth. Simmer briefly to marry the flavors and finish with a tablespoon of cold butter for a creamy sheen. Return the meat, and you have a supremely decadent Kokkinisto: Greek Beef Stew in Tomato Sauce Recipe ready to impress.
How to Serve Kokkinisto: Greek Beef Stew in Tomato Sauce Recipe
Garnishes
A simple sprinkle of fresh parsley or oregano leaves elevates the stew with a fresh herbaceous accent. A handful of feta crumbles can add a wonderfully tangy creaminess that contrasts the rich sauce beautifully.
Side Dishes
Traditionally, this stew is perfect alongside fluffy mashed potatoes or creamy polenta that soak up all the vibrant tomato sauce. For a lighter option, serve with crusty bread to scoop every last drop or a bright Greek salad to balance the richness.
Creative Ways to Present
Try serving kokkinisto over buttered egg noodles or orzo for an added textural element that also absorbs the flavors. For gatherings, present it in individual small, rustic bowls with a wedge of lemon on the side to brighten each serving just before eating.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your kokkinisto to an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making leftovers even tastier.
Freezing
This beef stew freezes exceptionally well. Portion it into freezer-safe containers and freeze for up to 3 months. When thawed, the texture and flavor remain just as satisfying.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. You may want to add a splash of water or stock to loosen the sauce if it has thickened too much in the fridge or freezer.
FAQs
Can I use a different cut of beef for Kokkinisto?
Absolutely! While beef chuck is ideal for its marbling and tenderness after slow cooking, other cuts like brisket or short ribs can work too and bring their own unique flavors and textures.
Is it necessary to use all the spices listed?
The spice blend is traditional, but you can adjust according to your taste and pantry. The cinnamon stick and cloves are signature elements, but even omitting some spices will result in a delicious meal.
Can I make Kokkinisto without wine?
Yes, you can replace the wine with an equal amount of beef stock or water if you prefer to avoid alcohol; just know the wine adds a lovely acidity that brightens the sauce.
How thick should the sauce be?
The sauce should be thick enough to coat the beef beautifully but still saucy enough to spoon generously over your side dishes. If it gets too thick, simply stir in a bit of hot water or stock.
What is the best way to enjoy leftovers?
Leftover kokkinisto is fantastic reheated and served over mashed potatoes, polenta, or even pasta. It also makes a fantastic filling for a savory pie or a robust sandwich.
Final Thoughts
This Kokkinisto: Greek Beef Stew in Tomato Sauce Recipe is one of those dishes that feels like a warm hug on a plate. Its rich, complex flavor and tender beef make it a true crowd-pleaser and a comforting classic you’ll turn to time and again. Dive in and savor the magic of Greek home cooking—your taste buds will thank you!
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Kokkinisto: Greek Beef Stew in Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
Kokkinisto is a traditional Greek beef stew slow-cooked in a rich tomato sauce flavored with aromatic spices, wine, and a hint of cinnamon and cloves. This hearty dish features tender chunks of beef simmered to perfection, resulting in a comforting and flavorful meal perfect for family dinners or special occasions.
Ingredients
Beef and Seasoning
- 2.2 lb beef chuck, cut into 2-inch (5cm) chunks
- 2 teaspoons salt
Vegetables and Aromatics
- 1 large onion, chopped
- 1 large carrot, sliced
- 1 clove garlic (use 2 cloves for stronger flavor)
Liquid and Sauce Base
- 2 tablespoons extra virgin olive oil
- 1/2 cup tomato paste
- 1 cup white wine
- 1 2/3 cups pureed tomatoes
- 1 1/2 cups water
- 1 beef bouillon cube (or beef stock equivalent)
Spices and Flavorings
- 2 bay leaves
- 5 cloves
- 1 cinnamon stick
- 5 allspice kernels
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cocoa powder (optional)
- 2 teaspoons sweet paprika (optional)
Instructions
- Prepare the Meat: Salt the beef chunks and let them come to room temperature. This step is important to ensure the meat browns properly instead of steaming, which imparts better flavor.
- Brown the Beef: Pat the meat dry with paper towels. Heat the olive oil in a large pot or Dutch oven over high heat and sauté the beef without stirring, allowing it to brown on one side before flipping to brown all sides. Alternatively, a pressure cooker can be used for this step.
- Sauté Vegetables: Add chopped onion and sliced carrot to the pot and cook over medium heat, stirring often until the onion becomes soft and translucent, about 3-5 minutes.
- Add Garlic and Tomato Paste: Stir in the garlic and cook for 1 minute. Then add the tomato paste and stir for an additional minute to combine flavors.
- Deglaze with Wine and Add Liquids: Pour in the white wine to deglaze the pan, scraping up the browned bits. Let it simmer for 1 minute to allow alcohol to evaporate. Then add pureed tomatoes, water, beef bouillon, bay leaves, cinnamon stick, cloves, allspice kernels, and black pepper.
- Cook the Stew: If using a pressure cooker, close the lid and cook for 50 minutes from when the valve indicates the meat setting. Let steam release naturally afterward. If using a pot or Dutch oven, bring to a boil, cover with a lid, and simmer over low heat for 2 to 2.5 hours until the beef is fork-tender. Add hot water as needed to maintain consistency.
- Thicken Sauce and Rest Meat: Remove the beef from the pot. If the sauce needs thickening, boil it until it reduces to your desired thickness. Taste and adjust salt if necessary. Return the beef to the sauce and let it rest for 30 minutes to absorb flavors.
- Optional Twist – Blend and Enrich Sauce: Remove the beef and fish out the bay leaves, cinnamon stick, cloves, and allspice. Add paprika and cocoa powder to the sauce, then blend it with an immersion blender until silky smooth. Simmer for 2-3 minutes to meld flavors and thicken if needed. Optionally, stir in a tablespoon of cold butter before serving to enrich the sauce.
Notes
- Letting the meat come to room temperature before browning prevents steaming and ensures better flavor development.
- Keep an eye on the stew during simmering and add hot water if the liquid reduces too much before the meat is tender.
- Using a pressure cooker significantly reduces cooking time and tenderizes the beef effectively.
- The optional cocoa powder and sweet paprika add depth and a subtle complexity to the sauce.
- The butter added at the end enhances the sauce’s richness and glossiness.
