Description
Kokkinisto is a traditional Greek beef stew featuring tender beef cubes simmered in a rich, aromatic tomato sauce with red wine, herbs, and warm spices. Perfectly hearty and flavorful, this dish is ideal for a comforting family meal served alongside mashed potatoes, orzo, or pasta.
Ingredients
Meat and Oil
- 2 tablespoons olive oil
- 1 1/2 lb (750 g) stewing beef, cut into 1-inch cubes
Vegetables
- 1 large onion, diced
- 1 large carrot, sliced
- 2 celery stalks, diced
- 1 medium leek, sliced
- 2 large garlic cloves, finely chopped
Seasonings and Liquids
- 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. Brown the beef cubes in batches for 7-8 minutes, making sure not to overcrowd the pan, until all sides are nicely seared. Remove 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. Add the sliced leek and finely chopped garlic. Continue cooking for 5 more minutes, stirring occasionally, until the vegetables are tender.
- Add tomato paste and spices: Stir in the tomato paste, fresh thyme, and ground cloves, mixing well. Pour in the dry red wine and cook for 2-3 minutes until most of the alcohol has evaporated, intensifying the flavors.
- Add tomatoes and stock: Add the diced tomatoes, sugar, bay leaves, cinnamon stick, and beef stock to the pot. Return the browned beef to the pot and stir everything to combine. Bring the stew to a boil.
- Simmer the stew: Reduce heat to low and let the stew simmer gently for 25 minutes, or until the sauce thickens to your liking. Remove and discard the bay leaves and cinnamon stick before stirring in the fresh chopped parsley.
- Season and serve: Taste and adjust seasoning as needed. Serve the kokkinisto hot with mashed potatoes, orzo, or freshly cooked pasta for a complete meal.
Notes
- For a richer flavor, use a good quality dry red wine such as Cabernet Sauvignon or Merlot.
- You can substitute beef stock with homemade or low-sodium broth for a healthier option.
- Allowing the beef to brown well adds depth to the stew’s flavor.
- Simmer gently to help the sauce thicken; avoid boiling aggressively.
- This stew tastes even better the next day, as the flavors have more time to meld.
