Greek Beef and Tomato Stew with Tender, Rich Sauce

Greek beef and tomato stew is a slow-simmered, kokkinisto-style braise of tender beef in a savory tomato sauce scented with cinnamon, bay, and allspice. It is hearty without complicated techniques, and the sauce is made for spooning over orzo, rice, or potatoes. Greek households and regions have their own variations, so this version keeps the seasoning classic while offering practical swaps.

Ingredients

2¼ lb beef chuck, cut into 1½-inch (4 cm) cubes (1 kg)
1½ tsp fine salt (9 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml)
1 large yellow onion, finely chopped (about 1½ cups/225 g)
3 garlic cloves, finely chopped (about 15 g)
2 tbsp tomato paste (30 g)
1½ cups dry red wine (360 ml), or beef stock for an alcohol-free version
1 can crushed tomatoes, preferably plain (28 oz/794 g)
1½ cups low-sodium beef stock (360 ml), plus a little more if needed
1 cinnamon stick, about 3 inches (7.5 cm), or ½ tsp ground cinnamon (1 g)
2 bay leaves
½ tsp ground allspice (1 g), or 4 whole allspice berries
1 tsp dried oregano (1 g)
1 tbsp red wine vinegar (15 ml)
2 tbsp chopped fresh flat-leaf parsley (8 g), for serving

Instructions

Prepare and season the beef. Pat the beef cubes thoroughly dry with paper towels; a dry surface browns more readily than a wet one. Season them all over with the salt and pepper. Let the meat sit while you chop the onion and garlic and gather the other ingredients. If the cubes are very uneven, trim them to a similar size so they finish cooking at about the same time.
Brown the beef in batches, about 12 minutes total. Heat the olive oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, arrange a single layer of beef with space between the pieces. Brown for 2 to 3 minutes per side, turning with tongs, then transfer to a plate. Repeat with the remaining beef, adding a small splash of oil only if the pot looks dry. Crowding the pot makes the meat release liquid and steam instead of forming a deep brown crust.
Soften the onion and build the tomato base, about 7 minutes. Reduce the heat to medium. Add the chopped onion to the same pot and cook for 5 minutes, stirring and scraping up browned bits until the onion softens. Stir in the garlic and tomato paste and cook for 2 minutes, until fragrant and the paste darkens slightly. If the bottom begins to scorch, lower the heat and stir in a spoonful of stock.
Deglaze and add the remaining ingredients, about 2 minutes. Pour in the red wine and scrape the bottom of the pot to loosen the browned residue. Let it bubble for 2 minutes. Add the crushed tomatoes, beef stock, cinnamon stick, bay leaves, allspice, and oregano. Return the beef and any juices on the plate to the pot. Stir, then bring the liquid just to a gentle simmer; avoid a hard boil, which can make the sauce splatter and the meat cook unevenly.
Simmer until the beef is fork-tender, about 1 hour 40 minutes. Cover the pot, lower the heat until the sauce barely bubbles, and cook for 1 hour. Stir and check that the bottom is not sticking; add stock or water in ¼-cup (60 ml) increments if the sauce has become unusually thick. Cover again and simmer for about 40 minutes more. Check a large piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; the cubes in this stew will cook well beyond that as they become tender. If they are still firm, keep simmering and check every 15 minutes. Chuck can vary, so tenderness—not the clock alone—decides when it is ready.
Thicken and balance the sauce, about 10 minutes. Remove the lid and simmer gently for 10 minutes, stirring now and then, until the sauce clings to a spoon. Fish out the bay leaves and cinnamon stick. Stir in the red wine vinegar, taste, and adjust the salt and pepper. If the sauce tastes too sharp, give it a few more minutes to simmer; if it tastes flat, add a little salt or another small splash of vinegar rather than extra cinnamon.
Rest briefly and serve. Turn off the heat and let the stew stand for 3 minutes. Scatter parsley over the top and serve hot with a generous spoonful of sauce for each portion.

Tips

Choose a braising cut. Beef chuck is reliable because its connective tissue softens during a long, moist cook. Stew meat is convenient, but packs can contain mixed cuts and unevenly sized pieces; trim oversized cubes and allow extra simmering time if they remain chewy.
Keep the simmer gentle. A few small bubbles around the edge are enough. If the sauce boils vigorously, lower the heat. Stir occasionally, especially near the end, when the tomatoes thicken and are more likely to catch on the bottom.
Use stock instead of wine if needed. Replace the wine with the same volume of beef stock. Wine adds acidity and complexity, so the all-stock version may taste rounder; the red wine vinegar at the end helps restore a little brightness. Choose plain stock and season gradually, since salty stock can make the finished stew too salty.
Make it ahead for convenience. The stew can be cooked a day in advance, cooled promptly, and refrigerated. The sauce may look thicker when cold; loosen it gently with a splash of stock while reheating rather than adding a large amount at once.

Serving Suggestions

Orzo is a familiar Greek-style partner: cook it separately in salted water, drain it, and spoon the stew and plenty of sauce over each bowl. Rice, boiled or mashed potatoes, and crusty bread are equally practical choices. Bread is especially useful for catching the tomato sauce, while a plain starch lets the cinnamon, allspice, and beef remain the focus. For a fuller table, add a crisp green salad dressed with olive oil and lemon, or serve simply dressed steamed greens alongside.

For a more traditional-feeling presentation, keep the stew in a serving pot and let everyone choose their own accompaniment. Put extra parsley on the table and offer crumbled feta or a few olives as optional additions, rather than stirring them into the whole pot. The recipe itself is not served with pasta mixed in, so leftovers remain easy to pair with different sides over the next few days.

Variations

Try a Greek-style pasta finish: simmer the stew as directed, then serve it over cooked orzo, hilopites, or another small pasta. Hilopites, a traditional Greek egg pasta, may be hard to find; orzo or small egg noodles are useful substitutes, though each gives the meal a slightly different texture. Cook pasta separately so it does not absorb too much sauce or become soft in the pot.

Make the spice profile gentler: use ground cinnamon in place of the stick, or reduce it to ¼ teaspoon for a subtler warm note. The cinnamon stick is easy to remove and gives a slower, more rounded aroma. For a warmer, more pronounced finish, use the full amount of allspice; do not add extra cinnamon and allspice together without tasting, since they can overwhelm the tomato.

Add vegetables carefully: stir in 1 cup (150 g) sliced carrots during the last 45 minutes for a sweeter, more substantial stew. You can also add 1 cup (150 g) quartered mushrooms during the final 30 minutes, though mushrooms bring an earthy flavor that is less classic for this tomato-braised style. Avoid adding quick-cooking greens at the start; they lose their color and texture during the long simmer.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking. Divide a large batch among shallow containers so it cools more quickly, then cover and keep it refrigerated for 3 to 4 days. Store any orzo, rice, or other side separately when possible; the pasta will otherwise absorb sauce and soften. For longer storage, freeze the stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion, thaw overnight in the refrigerator, and use thawed leftovers promptly.

Reheat only the portion you plan to serve. Warm it in a covered saucepan over medium-low heat, stirring occasionally and adding a tablespoon or two of stock or water if the sauce is very thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a steady simmer throughout. In a microwave, use a covered microwave-safe dish, stir at intervals to distribute heat, and check the center in more than one spot. Do not leave the pot at room temperature for an extended period.

Frequently Asked Questions

Can I make Greek beef and tomato stew without red wine?
Yes. Substitute an equal amount of beef stock. Since wine contributes acidity as well as liquid, taste the finished sauce and add the listed red wine vinegar gradually. You can use water if necessary, but stock gives the sauce more savory depth.

Why is my beef still tough after simmering?
It probably needs more time, not higher heat. Chuck becomes tender as it slowly softens in the braising liquid, and different pieces can take different amounts of time. Keep the pot covered at a gentle simmer and check every 15 minutes, adding a little stock if the sauce is reducing too quickly.

Can I cook this stew in a slow cooker?
Yes. Brown the beef in a skillet and soften the onion, garlic, and tomato paste on the stovetop first for better flavor. Transfer those ingredients to the slow cooker with the wine, tomatoes, stock, and spices. Cook on low until the beef is fork-tender, usually about 7 to 8 hours, or on high for about 4 to 5 hours; slow cookers vary, so use tenderness as the guide. Reduce the sauce on the stovetop at the end if it seems thin.

Can I make it in a pressure cooker?
Yes, but the timing depends on the cooker and the size of the beef cubes. Brown the meat and aromatics using the sauté function, add the liquids and spices, and cook under high pressure according to the appliance’s directions for beef stew meat. Allow a natural pressure release if practical, then check for tenderness and simmer uncovered to reduce the sauce if needed. Do not fill the cooker above its recommended limit.

Is this stew spicy?
No; cinnamon, bay, and allspice are aromatic rather than hot. If you want heat, serve red-pepper flakes at the table or add a small pinch while cooking. Starting with a pinch lets you adjust without masking the tomato and beef flavors.

Can I use a different cut of beef?
Beef short ribs or boneless beef shank can work, but they may need more time and may produce a richer, fattier sauce. Lean cuts such as sirloin are less suitable for a long braise because they can turn dry or firm before the sauce develops its full flavor. If using a different cut, cut it evenly and check tenderness as it simmers.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).