If you have ever wanted to bring a taste of Greece right into your kitchen, this Kokkinisto Recipe is exactly what you need. This traditional Greek tomato braised beef stew is a warm, hearty dish bursting with rich flavors from tender chunks of beef simmered slowly in a sauce infused with cinnamon, cloves, and oregano. The magic lies in the slow cooking that melds every aromatic spice alongside the savory tomatoes and red wine, resulting in a comforting meal that will have everyone asking for seconds. Whether you’re an experienced cook or just beginning, this recipe is simple enough to follow yet rewarding beyond measure.
Ingredients You’ll Need
The beauty of this Kokkinisto Recipe is that it relies on straightforward, humble ingredients that come together to create exceptional flavor and a luscious texture. Each ingredient plays an essential role, from the robust beef to the fragrant spices and acidic tomatoes that balance the richness.
- 2 pounds beef chuck or stew meat: Choosing well-marbled beef ensures tender, flavorful results after slow cooking.
- 2 tablespoons olive oil: Adds richness and helps develop a beautiful sear on the meat.
- 1 large onion (finely chopped): Provides a sweet base flavor when softened and caramelized.
- 4 garlic cloves (minced): Brings a pungent kick that deepens the savory profile.
- 1/2 cup dry red wine: Deglazes the pot and adds complexity and acidity to balance the stew.
- 1 (15-ounce) can crushed tomatoes: The heart of the sauce, offering tang and color.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and thickens the sauce.
- 1 cinnamon stick: Imparts a subtle sweet warmth that makes the stew unmistakably Greek.
- 1 bay leaf: Adds earthy, aromatic depth during the long simmer.
- 1/2 teaspoon ground cloves: A pinch gives an intriguing hint of spice without overpowering.
- 1 teaspoon dried oregano: Classic Mediterranean herb that brightens the dish.
- Salt and black pepper to taste: Enhances and balances all the flavors.
- 1 1/2 cups beef broth or water: Provides moisture for slow braising and enriches the sauce.
How to Make Kokkinisto Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large Dutch oven or heavy pot over medium-high heat. When the oil shimmers, add the beef chunks in batches to avoid overcrowding and sear them on all sides until they develop a deep golden crust. This caramelization locks in flavor and builds the foundation of your stew. Once browned, remove the meat and set it aside temporarily.
Step 2: Sauté Aromatics
Using the same pot, toss in the finely chopped onion. Cook gently until the onion softens and becomes translucent, about five minutes. Then stir in the minced garlic and let it cook for just a minute more—be careful not to burn it, as it should add fragrance without bitterness.
Step 3: Deglaze with Red Wine
Pour in the dry red wine to deglaze the pot, scraping up all those flavorful browned bits to incorporate them into the sauce. Let the wine simmer down for two to three minutes so its sharpness mellows, imparting a lovely depth without overpowering the other ingredients.
Step 4: Add Tomatoes and Spices
This is where the signature flavors of the Kokkinisto Recipe come to life. Stir in the crushed tomatoes, tomato paste, cinnamon stick, bay leaf, ground cloves, and dried oregano. Season with salt and freshly ground black pepper to taste. Each spice adds a unique note that complements the beef and tomato base beautifully.
Step 5: Simmer the Beef in Sauce
Return the seared beef chunks to the pot and pour in the beef broth or water, ensuring the meat is mostly covered. Bring everything to a gentle simmer, then cover the pot and reduce the heat to low. Let the stew braise slowly for two to two and a half hours, stirring occasionally. The result will be melt-in-your-mouth tender beef and a thick, richly flavored sauce. Remember to remove the bay leaf and cinnamon stick before serving.
How to Serve Kokkinisto Recipe
Garnishes
A sprinkle of fresh chopped parsley brings a vibrant green touch that brightens every plate. You could also add a few crumbles of creamy feta on top for a salty contrast that pairs wonderfully with the rich sauce.
Side Dishes
This stew is incredibly versatile when it comes to sides. Serve it over buttery mashed potatoes to soak up the sauce, over fluffy rice for a humble and satisfying meal, or alongside thick, hearty pasta or orzo. Each base provides a lovely texture contrast and makes the dish incredibly comforting.
Creative Ways to Present
For a special occasion, consider serving the Kokkinisto Recipe in individual rustic ceramic bowls with a side of crusty bread to mop up every last drop. Alternatively, layer it over creamy polenta for a southern European twist that adds a silky texture to every bite.
Make Ahead and Storage
Storing Leftovers
Kokkinisto actually improves in flavor after resting, making leftovers a true delight. Store cooled portions in airtight containers in the refrigerator for up to 3 days. The beef will remain tender, and the sauce will maintain its rich, harmonious taste.
Freezing
This recipe freezes beautifully. Portion the stew into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results. The deep flavors hold up wonderfully even after freezing.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it up. Microwave reheating works too but be sure to cover to maintain moisture.
FAQs
Can I use other types of meat for Kokkinisto Recipe?
Absolutely! While beef chuck is traditional and ideal for its marbling and tenderness, lamb or chicken also work well. Just adjust cooking times accordingly to ensure the meat is tender but not overcooked.
Is this recipe gluten-free?
Yes, Kokkinisto Recipe is naturally gluten-free as it contains no wheat-based ingredients. Just pay attention to any side dishes you serve alongside, like pasta, which may need to be gluten-free certified.
Can I prepare Kokkinisto in a slow cooker?
Yes, you can transfer all ingredients to a slow cooker after searing the beef and sautéing the aromatics. Cook on low for about 6 to 8 hours until the beef is tender and the sauce has thickened.
What is the purpose of the cinnamon and cloves?
Cinnamon and cloves add a warm, subtle spice that are characteristic of Greek cuisine. They balance the acidity of the tomatoes and enrich the overall aroma, making Kokkinisto uniquely flavorful.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon and cling nicely to the meat. If it seems too watery, simply simmer uncovered for a few extra minutes to reduce and thicken before serving.
Final Thoughts
If you’re looking to treat yourself or impress friends with a dish that’s bursting with Mediterranean charm, this Kokkinisto Recipe delivers on every level. It’s a feast of tender meat, rich tomato sauce, and enchanting spices that feels like a warm hug on a plate. I highly encourage you to try making it—it’s easier than it looks and promises comfort and deliciousness in every bite.
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Kokkinisto Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Greek
- Diet: Gluten Free
Description
Kokkinisto is a traditional Greek beef stew featuring tender chunks of beef braised in a rich tomato sauce infused with aromatic spices like cinnamon, cloves, and oregano. This hearty and flavorful main course is perfect for slow cooking, allowing the beef to become melt-in-your-mouth tender and the sauce to develop deep, robust flavors. Serve it over orzo, mashed potatoes, rice, or thick pasta for a comforting meal that tastes even better the next day.
Ingredients
Beef and Broth
- 2 pounds beef chuck or stew meat, cut into large chunks
- 1 1/2 cups beef broth or water
Vegetables and Aromatics
- 1 large onion, finely chopped
- 4 garlic cloves, minced
Liquids and Tomato Base
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
Spices and Herbs
- 1 cinnamon stick
- 1 bay leaf
- 1/2 teaspoon ground cloves
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Sear the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef chunks and sear on all sides until browned, working in batches if needed to avoid overcrowding. Remove the beef and set aside.
- Sauté Onions and Garlic: In the same pot, add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly and concentrate its flavor.
- Add Tomato Base and Spices: Stir in the crushed tomatoes, tomato paste, cinnamon stick, bay leaf, ground cloves, dried oregano, salt, and black pepper. Mix well to combine all ingredients.
- Simmer the Stew: Return the seared beef to the pot and pour in the beef broth or water. Bring the mixture to a simmer over medium heat. Then cover and reduce the heat to low.
- Braise Until Tender: Let the stew gently simmer for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender and the sauce has thickened to a rich consistency.
- Finish and Serve: Remove the bay leaf and cinnamon stick before serving. Serve the kokkinisto over orzo, mashed potatoes, rice, or thick pasta for a delicious meal.
Notes
- Serve kokkinisto over orzo, mashed potatoes, rice, or thick pasta for a complete meal.
- The dish can also be prepared using lamb or chicken instead of beef.
- For enhanced flavor, allow the kokkinisto to rest overnight; it tastes even better the next day as the flavors deepen.
