Greek Beef Stew (Kokkinisto) with Tomato and Cinnamon Recipe

Greek beef stew, often called kokkinisto, is beef slowly braised in a tomato-rich sauce with onion, garlic, warm spices, and a little red wine. This home-style Greek dish is served with orzo, pasta, rice, or crusty bread, and the long, gentle simmer turns a chuck roast into tender pieces coated in a savory, lightly spiced sauce.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large yellow onion, about 1½ cups (225 g), finely chopped
1 medium carrot, about ¾ cup (90 g), finely diced
3 garlic cloves, finely chopped or grated
2 tbsp (32 g) tomato paste
½ cup (120 ml) dry red wine
1 can (14½ oz/411 g) crushed tomatoes
1½ cups (360 ml) low-sodium beef broth, plus up to ½ cup (120 ml) more if needed
1 dried bay leaf
1 small cinnamon stick, about 3 inches (7.5 cm)
4 whole allspice berries
1 tsp (1 g) dried oregano
1 tsp (5 ml) red wine vinegar, or to taste
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef. Pat the beef cubes dry with paper towels; moisture on the surface makes browning harder. Season them on all sides with the salt and pepper. Let the meat sit while you chop the onion, carrot, and garlic and measure the remaining ingredients. Drying and seasoning ahead also gives the salt a little time to reach the surface of the meat.
Brown in batches. Heat the olive oil in a heavy Dutch oven or other wide, heavy pot over medium-high heat. Add enough beef to cover the bottom without crowding it and brown for about 2 minutes per side, turning as needed. Transfer browned pieces to a plate and repeat with the rest. This takes about 12 minutes in total. If the pot starts smoking, lower the heat; if the beef releases liquid and steams, give the next batch more room.
Soften the vegetables. Reduce the heat to medium. Add the onion and carrot to the same pot and cook for about 7 minutes, stirring now and then and scraping up browned bits. The onion should soften without taking on a dark color. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and the paste darkens slightly. If the pot looks dry, add a tablespoon of broth rather than more oil.
Deglaze with wine. Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Let it bubble for 3 minutes so its sharp alcohol aroma mellows and the browned fond loosens into the sauce. Red wine is common in many versions of kokkinisto, but it is not essential: replace it with an equal amount of broth and add 1 teaspoon of red wine vinegar for a little brightness. The flavor will be less wine-forward.
Build the braising sauce. Stir in the crushed tomatoes and 1½ cups (360 ml) broth. Add the bay leaf, cinnamon stick, allspice berries, and oregano, then return the beef and any juices on the plate to the pot. The liquid should come about halfway to two-thirds up the meat; the beef does not need to be fully submerged. Bring the mixture just to a simmer, stirring once or twice.
Braise until tender. Cover the pot, lower the heat to maintain a gentle simmer, and cook for 1 hour 45 minutes. Check occasionally that the sauce is only bubbling lazily, not boiling hard; add a splash of the extra broth if it is becoming too thick or the bottom is catching. At the end of the cooking time, check the largest beef cube 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; this stew should be cooked longer than that for tenderness. If a fork does not slide into the beef easily, continue simmering and check every 15 minutes.
Finish the sauce. Remove the bay leaf, cinnamon stick, and allspice berries. Taste the sauce and stir in the red wine vinegar, then adjust salt and pepper. For a thicker sauce, uncover the pot and simmer gently for 5 to 10 minutes, stirring so the tomatoes do not scorch. For a looser sauce, add broth a few tablespoons at a time. Let the stew stand off the heat for 3 minutes before serving.
Serve. Spoon the beef and sauce over cooked orzo, pasta, or rice, or serve it in shallow bowls with bread for dipping. Sprinkle with parsley at the table. If cooking pasta to serve alongside, start it while the stew finishes so it is hot when the beef is ready.

Tips

Choose a braising cut. Chuck is a good choice because its connective tissue softens during a long simmer. Beef stew meat also works, though pieces may vary in size and tenderness, so check them individually. Lean steak cuts are more likely to turn dry or firm before the sauce develops its full flavor.
Keep the heat gentle. A hard boil can make the meat tighten and may cause the tomato sauce to reduce too quickly. If you see vigorous bubbles, lower the burner. On a stove that runs hot, move the pot partly off the burner or use a heat diffuser.
Use whole spices if possible. A cinnamon stick and whole allspice berries are easy to remove and give the sauce a warm background rather than a powdery flavor. If you only have ground spices, use a small pinch of ground cinnamon and a small pinch of ground allspice, then taste before adding more.
Brown without crowding. Browning adds deeper flavor to the finished sauce, but it is better to work in batches than pile the beef into the pot. Give the pot a minute to heat back up between batches if needed, and do not worry if some browned bits remain stuck; the wine and broth will loosen them.

Serving Suggestions

Orzo is a familiar pairing for kokkinisto: its small shape catches the tomato sauce, and a serving of about ¾ cup (150 g) cooked orzo per person makes a satisfying plate. You can also spoon the stew over wide egg noodles, rice, or mashed potatoes. These are serving choices rather than part of the stew itself, so prepare them separately according to their package directions.

For a more Greek-inspired table, set out crusty bread, a simple green salad, or sliced cucumber and tomato dressed with olive oil and vinegar. Crumbled feta can be offered at the table, though it is an optional garnish and is not needed for the sauce to taste complete. A little chopped parsley adds freshness, while a spoonful of sauce over the starch keeps the plate from feeling dry. Serve the stew hot and bring extra bread for the remaining sauce.

Variations

Greek households and regions have their own approaches to tomato-braised meat, so this recipe is one practical version rather than a claim to a single definitive method. Some cooks use more wine, some leave it out, and some add cloves or a strip of orange peel along with the cinnamon and allspice. Keep any extra whole spices restrained; the aim is a tomato-and-beef stew with a gentle aromatic note, not a sauce that tastes strongly of cinnamon.

For a version with potatoes, add 1 lb (450 g) peeled potatoes cut into 1½-inch (4 cm) chunks during the final 45 to 50 minutes of braising. Check that the pieces are tender before serving, and add a little broth if they absorb too much sauce. You can replace the carrot with 1 chopped celery stalk, or omit it for a more direct onion-and-tomato base. For a richer finish, stir in 1 tablespoon (14 g) butter off the heat; for a lighter, sharper finish, use a little extra vinegar instead. If you avoid wine, use broth as described in the instructions.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and a layer of fat may set on top; both are normal. Lift off some of the solid fat before reheating if you prefer a less rich sauce, or stir it back in for a fuller texture.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce is too thick. Heat until the center reaches 165°F (74°C), checking with a food thermometer. You can also microwave an individual portion in a microwave-safe dish, covered loosely, stirring partway through and checking the temperature in more than one spot. For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C); avoid leaving it at room temperature to thaw.

Frequently Asked Questions

What does kokkinisto mean?

Kokkinisto is a Greek term for a dish cooked in a red tomato-based sauce. It is used for several braised dishes, including meat cooked with tomatoes and seasonings. Beef is a common choice, but ingredients and spice combinations vary from cook to cook, so the name does not point to just one fixed ingredient list.

Can I make this Greek beef stew without red wine?

Yes. Replace the ½ cup (120 ml) wine with the same amount of beef broth. The wine contributes acidity and depth, so stir in about 1 teaspoon (5 ml) red wine vinegar near the end and taste before adding more. The stew will still be tomato-rich, but its flavor will be a little less complex and wine-like.

Why is my beef still tough after braising?

Beef chuck can stay firm until its connective tissue has had enough time to soften. Keep the pot covered at a gentle simmer and continue cooking in 15-minute intervals, checking with a fork each time. A strong boil, unevenly sized cubes, or a particularly tough piece of meat can make the timing vary. Add a little broth if the sauce is reducing before the beef becomes tender.

Can I make the stew ahead?

Yes. You can cook it a day ahead, cool it safely, and refrigerate it within 2 hours. The flavors settle as it rests, and the chilled sauce is easy to skim if you want to remove some solidified fat. Reheat gently on the stovetop, adding broth as needed, and bring the stew to 165°F (74°C) before serving.

Can I cook it in a slow cooker?

Yes, though browning the beef and softening the vegetables in a skillet first gives the sauce more depth. Transfer them to the slow cooker with the remaining ingredients and 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 rather than the clock alone, and check the largest piece with a thermometer.

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

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