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Kokkinisto - Greek beef stew on a plate with mashed potatoes.
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5 from 2 votes

Kokkinisto: Greek beef stew in tomato sauce

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!
👉 Beef stew is best made a day in advance! Once done, let it cool and store in the fridge. Reheat on the stove the next day before serving. It's almost double the flavor!
Prep Time20 minutes
Cook Time2 hours 50 minutes
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Diet: Gluten Free
Servings: 4 servings
Calories: 645kcal
Author: Makos

Equipment

  • 1 heavy-duty pot, Dutch oven or pressure cooker.

Ingredients

  • 2.2 lb beef chuck cut into 2 inch (5cm) chunks.
  • 2 teaspoon salt
  • 2 tablespoons olive oil extra virgin
  • 1 large onion chopped
  • 1 large carrot sliced
  • 1 clove garlic double this for stroner flavor
  • ½ cup tomato paste
  • 1 cup white wine
  • 1 ⅔ cups pureed tomatoes
  • 1 ½ cups 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
US Customary - Metric

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.
    A hand adding salt to the meat.
  • 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.
    Chunks of beef in a pressure cooker with olive oil.
  • Add the onion and the carrot and cook over medium heat, stirring often until the onion is soft and translucent (about 3-5 minutes).
    A hand adding chopped carrot and onion to the pot.
  • Add the garlic and stir for 1 minute, then add the tomato paste and stir for another minute.
    A hand stirring tomato paste into the meat.
  • 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.
    A hand adding wine to the pot.
  • 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)
    A closed pressure cooker.
  • 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!
    A hand removing the beef chunks from the pot with a wooden spoon.
  • 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.
    An immersion blender blending the tomato sauce.

Video

Notes

Note #1: The pot or Dutch oven lets steam escape so it will need more water than the pressure cooker.
Need another twist? Substitute beer or stout for the wine!
Celery: In my home we don't prefer celery in kokkinisto, but if you like, you can add 1 cup of chopped celery to the pot with the onion and carrot.
If using a slow cooker, cook for 8 hours on low.
Instead of paprika, you can also use this dry rub for beef. It's equally if not more delicious!
Serving Suggestions: Serve over mashed potatoes, rice, orzo, or crusty bread to soak up the rich sauce. at the same time as the onion.
Any leftover sauce is amazing with pasta! Refrigerate it for up to 4 days or store it in the freezer for up to 6 months.
Don't miss the Troubleshooting guide ⬇️ below with the most common problems when making kokkinisto and their fixes!

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Nutrition

Calories: 645kcal | Carbohydrates: 21g | Protein: 52g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1778mg | Potassium: 1635mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3801IU | Vitamin C: 20mg | Calcium: 124mg | Iron: 8mg
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