Calling all comfort food lovers: If you've ever dreamed of a dish that tastes like a cozy hug from a Greek yiayia, this kokkinisto is for you. This beef stew in tomato sauce is a classic Greek recipe that turns humble ingredients into something deeply satisfying. My twist on this classic dish - cocoa powder involved - elevates it into something extraordinary!
Kokkinisto (which means "reddened") is a rich and hearty Greek beef stew, slow-cooked intomato sauce until everything is melt-in-your-mouth tender. Like most Greeks, I make this braised beef in tomato sauce once a week or at least twice a month. The most traditional version is mosxari kokkinisto (beef), but you'll also find regional favorites like lamb kokkinisto or this Cretan rabbit stew.
For more Greek recipes like this don't miss this Pastitsio recipe (Greek pasta bake) with a thick layer of bechamel sauce (my favorite part), this Bifteki recipe (Greek baked beef patties with potatoes) and another Greek classic, this Youvetsi recipe (Greek beef stew with orzo pasta).
📋 Ingredient notes
To make this kokkinisto recipe you'll need the following ingredients:
Meat: Veal will be more tender because it's younger. Beef chuck is widely recommended for its tenderness when slow-cooked.
👉 See 💭FAQs for more cuts you can use in this recipe.
Wine: I recommend using white wine because red wine has tannins which can give a bitter and astringent taste to the stew.
Tomatoes: Both pureed tomatoes and tomato paste are used for the best flavor. Pureed tomatoes can be fresh (make sure they're very ripe) or canned.
Instead of the beef bouillon and the water, you can use beef stock (or even chicken stock).
Spices: Even if you don't have some of the spices listed, please make this dish! The most important of them is cinnamon, which has to be used for the signature flavor of kokkinisto.
Paprika and cocoa powder are optional - they're not traditionally used for Greek beef stew, but they make a delicious twist.
👨🍳 Expert Tips
✅ If possible salt the meat when you get home, immediately after you buy it. Just remember not to salt it for a second time!
✅ Ensure the meat is at room temperature. Sear beef in one layer (do it in batches if needed) to avoid overcrowding the pan, which can lead to steaming rather than browning. Browning provides flavor due to the maillard reaction (wikipedia link), so skipping this step can leave your dish flat.
✅ Deglaze the pan with a splash of wine to lift fond (browned bits) and enhance flavor.
✅ Use ripe, peeled tomatoes or high-quality canned tomatoes and tomato paste for that signature flavor.
✅ If using a pot or Dutch oven: don't boil, keep a gentle simmer and cook until the meat is fork tender.
✅ Rest the stew before serving. Let it sit for 20-30 minutes off heat.
🎥 Video
🎵 Music on Video: Dayspring Musician: Firefl!es
📖 Recipe
Kokkinisto: Greek beef stew in tomato sauce
Equipment
- 1 heavy-duty pot, Dutch oven or pressure cooker.
Ingredients
- 2.2 lb (1 Kg) beef chuck (cut into 2 inch (5cm) chunks.)
- 2 teaspoon (10 g) salt
- 2 tablespoons (25 g) olive oil extra virgin
- 1 (200 g) large onion (chopped)
- 1 (200 g) large carrot (sliced)
- 1 clove garlic (double this for stroner flavor)
- ½ cup (110 g) tomato paste
- 1 cup (240 g) white wine
- 1 ⅔ cups (400 g) pureed tomatoes
- 1 ½ cups (360 g) water
- 1 boulion beef (or beef stock)
- 2 bay leaves
- 5 cloves
- 1 cinnamon stick
- 5 kernels allspice
- ½ teaspoon black pepper freshly ground
- ½ teaspoon cocoa powder (optional)
- 2 teaspoons sweet paprika (optional)
Instructions
- Salt the meat and let it come to room temperature.👉 Cold meat lowers the temperature of the pan so instead of browning it starts steaming. Browning provides flavor, so skipping this step can leave your dish flat.
- Pat the beef dry with paper towels and sauté with olive oil, in a large pot or Dutch oven, over high heat. You can also use a pressure cooker.👉 Don't stir at this stage, just let it brown from one side, then flip to brown from the other.
- Add the onion and the carrot and cook over medium heat, stirring often until the onion is soft and translucent (about 3-5 minutes).
- Add the garlic and stir for 1 minute, then add the tomato paste and stir for another minute.
- Add the wine and deglaze the pan to lift fond (browned bits). Wait for 1 minute for the alcohol to evaporate, then add the pureed tomatoes, water, beef bouillon, bay leaves, cinnamon, cloves, allspice and black pepper.
- If using a pressure cooker: Close the lid and cook for 50 minutes from the moment the valve reaches the meat indication. After that, turn off the heat and let it rest until the pressure drops.If using a pot or Dutch oven: Let it come to a boil, then cover with a lid and simmer over low heat for 2 to 2.5 hours or until fork tender. Keep an eye on the pot in case you need to add a splash of hot water (see note #1)
- Remove the meat from the pot and if needed, boil the sauce until thickened. After the sauce has thickened, taste and add salt accordingly.Return the meat to the sauce and let it rest for 30 minutes. Your traditional Greek kokkinisto is ready!
- To take it one step further do this twist: Remove the meat from the pot and fish out the bay leaves, cinnamon stick, cloves and allspice kernels (it's okay if you can't find all the cloves and allspice).Add the paprika and the cocoa powder and blend the sauce with an immersion blender until silky, then simmer for 2-3 minutes to help all the flavors blend together, or cook until it reaches the desired consistency. Optionally, add a tablespoon of cold butter right before you take it off the heat.
Notes
More Recipes:
Nutrition
🔧 Troubleshooting
These are the most common problems and their solutions when making this beef stew:
Tough beef: Ensure a longer, slower simmering time. Tough cuts like chuck need extended cooking to break down connective tissues.
Watery sauce: Keep the lid off during the last part of cooking to help the sauce reduce and thicken. Or remove the meat and continue cooking until thickened.
Flat flavor: Sauté the meat properly. Try San Marzano or a high-quality brand of canned tomatoes. Alternatively, roast fresh tomatoes beforehand to concentrate their flavor. Use fresh spices.
Sauce tastes too acidic. Add a small amount of baking soda to balance the acidity. Alternatively, add a generous pinch of sugar.
✏️ Contrary to popular belief, sugar does not balance the acidity of foods (external link). However, it can balance the taste so that the acidity is not too prominentit. To really fix the acidity you need an alkaline substance like baking soda.
💭 FAQs
When you hear kokkinisto in Greece, your mind goes instantly to beef or veal. Veal will be more tender because it's younger. The best cuts for this beef stew are:
Chuck (Shoulder) - Best Choice: Well-marbled with fat and connective tissue, which breaks down into gelatin, giving you juicy, flavorful, fork-tender meat.
Shin (Shank): Has lots of connective tissue, which turns into gelatin, making the stew rich.
Brisket: Requires slow cooking to break down but results in deeply flavorful, fork-tender meat.
Short Ribs (Boneless or Bone-In): Packed with fat and collagen, making the stew incredibly rich. If bone-in, adds even more depth to the sauce.
Oxtail or beef cheeks: Takes time to cook but delivers unmatched richness.
Absolutely. Just swap beef for lamb shoulder and follow the same process. Lamb kokkinisto is just as rich and satisfying-maybe even more indulgent.
Kokkinisto is a Greek stew made with beef or lamb simmered in a tomato-based sauce with simple spices. Stifado, on the other hand, includes the same tomato base but is packed with whole pearl onions giving it a richer, slightly sweeter flavor. The onions are what truly set stifado apart.
🧀 Toppings for Beef Stew
It's all in the finish. Here are some interesting toppings for beef stew if you're searching for that something extra:
- Shredded cheese like Kefalotyri, Graviera or even Parmesan.
- Crumbled feta cheese.
- A spoonful of Greek yogurt on top and some chives.
- A drizzle of your best olive oil.
- A bit of lemon zest for freshness.
What do I serve it with?
This Greek stew isn't just about the beef - it's about what goes underneath. Here are some dreamy pairings:
- Homemade mashed potatoes
- Quick and easy orzo rice (Turkish rice pilaf)
- Makaronia (spaghetti in Greek), orzo or other type of pasta - gnocchi included!
- Fluffy long grain rice
- 100% Whole Wheat Bread or Greek Village Bread Recipe (Horiatiko psomi)
🍳 More Greek Recipes
This tomato beef stew is more than a recipe. It's a mood, a memory, a secret handshake from the old world. Whether it's your first time making beef in red sauce or it's a dish you grew up with, this version is everything you want from a Greek beef stew-easy to make, impossible to forget.
If you tried this mosxari kokkinisto recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Mairy says
One of the best recipes for kokkinisto! Everyone loved it!
Makos says
Thank you Mairy!!!
Jude says
Amazing, tasted like it came from a top traditional greek restaurant. Thanks for all the tips. I did use a little soda, which really improved the flavour. A big hit. Will make double next time.
Jude says
Amazing, tasted like it came from a top traditional greek restaurant. Thanks for all the tips. I did use a little soda, which really improved the flavour. A big hit. Will make double next time.
Makos says
Hi Jude, I’m so happy you liked it!