Kokkinisto Beef Stew
Dive into the comforting flavors of Greece with Kokkinisto Beef Stew, a rustic, slow-simmered dish that delivers melt-in-your-mouth tenderness and a bold, aromatic tomato-based sauce. Crafted with succulent beef chuck, dry red wine, and a medley of warm spices like cinnamon, cloves, and oregano, this hearty stew is simmered to perfection for deep, rich flavors that evoke classic Mediterranean soul food. The combination of crushed tomatoes and caramelized tomato paste adds a vibrant, tangy sweetness, while a touch of sugar balances the savory richness. Whether ladled over fluffy rice, creamy mashed potatoes, or paired with crusty bread, this one-pot masterpiece is perfect for a cozy family dinner or an impressive dinner party centerpiece. Elevate your home cooking with this authentic kokkinisto recipe, bursting with flavor and easy to prepare!
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Recipe Information
Ingredients
- 1000 grams beef chuck
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 150 milliliters dry red wine
- 500 milliliters beef stock
- 1 stick cinnamon stick
- 2 leaves bay leaves
- 3 cloves whole cloves
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck into bite-sized cubes, about 2 inches each, and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove and set aside.
In the same pot, add the remaining 2 tablespoons of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute, stirring continuously to prevent burning.
Stir in the tomato paste and cook for 2-3 minutes to enhance its flavor and caramelize slightly.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Add the crushed tomatoes, beef stock, cinnamon stick, bay leaves, cloves, oregano, sugar, salt, and black pepper. Stir well to combine.
Return the browned beef cubes to the pot, ensuring they are submerged in the sauce. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally. The beef should be tender, and the sauce should thicken.
Taste the stew and adjust seasoning if needed, adding more salt or pepper to taste.
Remove the cinnamon stick, bay leaves, and whole cloves before serving.
Garnish the kokkinisto with freshly chopped parsley and serve it hot with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 8588 mg | 373% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 32.4 g | ||
| Protein | 275.2 g | 550% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 409 mg | 31% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 5599 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
