Greek Meat Stew: Slow-Braised Beef with Tomato and Wine

Greek meat stew is tender beef slowly braised in a tomato, wine, and onion sauce, often seasoned with cinnamon, bay, and warm spices. This Greek-style version, similar to kokkinisto, is comforting over pasta or potatoes; recipes vary by household, so the spices and serving sides can be adjusted to taste.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, trimmed of large pieces of hard fat and 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
3 tbsp (45 ml) olive oil, divided
2 medium yellow onions, finely chopped, about 2 cups (300 g)
4 garlic cloves, finely chopped, about 12 g
1 tbsp (16 g) tomato paste
1 tsp (2 g) dried oregano
½ tsp (1 g) ground allspice
1 cinnamon stick, about 3 inches (7.5 cm), or ½ tsp (1 g) ground cinnamon
1 cup (240 ml) dry red wine
1 can crushed tomatoes, 28 oz (794 g)
1½ cups (360 ml) beef broth, preferably low-sodium
2 dried bay leaves
1 tsp (5 ml) red wine vinegar, optional, to finish
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the beef and pot. Pat the beef dry with paper towels; dry surfaces brown more readily than damp ones. Season all over with the salt and pepper. Set a heavy Dutch oven or other large, lidded pot over medium-high heat and add 2 tablespoons (30 ml) of the olive oil.
Brown the beef in batches. When the oil is hot, add enough beef to cover the bottom without crowding it. Brown the pieces on several sides, turning as needed, for about 5 minutes per batch. Transfer browned beef to a plate and repeat, adding the remaining 1 tablespoon (15 ml) oil if the pot looks dry. Allow about 15 minutes in total for browning. A deep brown crust adds flavor to the sauce; the meat does not need to cook through at this stage.
Soften the onions. Reduce the heat to medium. Add the chopped onions to the same pot and cook for about 8 minutes, stirring and scraping up the browned bits. If the bottom begins to scorch, lower the heat and stir in a spoonful of broth. The onions should soften and turn translucent, not become dark and bitter.
Add the aromatics. Stir in the garlic, tomato paste, oregano, allspice, and cinnamon stick. Cook for 2 minutes, stirring often, until the garlic smells fragrant and the tomato paste darkens slightly. If using ground cinnamon instead of a stick, add it here.
Deglaze and build the sauce. Pour in the wine and scrape the base of the pot to loosen any browned bits. Let it bubble for about 2 minutes. Add the crushed tomatoes, broth, and bay leaves, then return the beef and any juices on the plate to the pot. Stir and bring the liquid just to a gentle simmer, about 2 minutes.
Braise until tender. Cover the pot, reduce the heat to low, and simmer gently for 2 hours. Check after the first 15 minutes to make sure the liquid is barely bubbling rather than boiling hard; turn the heat down if needed. Stir once or twice during cooking, and make sure the beef remains mostly surrounded by sauce. If the sauce gets unusually thick before the beef is tender, add broth or water a little at a time. The beef should be easy to pierce with a fork when done. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; check a large piece with a food thermometer, then let the meat stand covered off the heat for at least 3 minutes before serving.
Finish and taste. Remove and discard the bay leaves and cinnamon stick. If the sauce is thinner than you like, simmer uncovered for a few minutes, stirring gently so the beef does not break apart. Stir in the optional red wine vinegar, taste, and adjust the salt and pepper. Sprinkle with parsley if using.

Tips

Choose a braising cut. Chuck has enough connective tissue to become succulent during a long, gentle cook. Stewing beef from the shoulder is also suitable, though pieces in a pre-cut pack may vary in size and finish at different times. Cut larger pieces to a similar size so they cook evenly.
Keep the simmer calm. A rolling boil can make the beef tighten and the sauce reduce too quickly. Look for a few slow bubbles at the edges of the pot. If your stove’s lowest setting still runs hot, use a heat diffuser or move the pot partly off the burner.
Use a sensible wine substitute. Dry red wine contributes acidity and depth. If you prefer not to cook with wine, replace it with the same amount of beef broth and add 1 tablespoon (15 ml) red wine vinegar or lemon juice to the sauce. The result will taste less wine-rich, but still have a pleasant lift.
Make the sauce suit your taste. Cinnamon and allspice should provide warmth, not make the stew taste sweet. If you are unsure, start with slightly less ground spice; you can add a pinch later. A cinnamon stick is easy to remove and gives a gentler, gradual flavor.

Serving Suggestions

Spoon the stew and plenty of tomato sauce over cooked orzo, short pasta, rice, or mashed potatoes. These mild, starchy sides soak up the braising liquid and make the beef the focus of the meal. For a Greek-inspired table, serve it with crusty bread, a crisp green salad dressed with olive oil and lemon, or simply cooked green beans. A little crumbled feta can be offered at the table, though it is optional and changes the dish’s balance with its salty tang.

For a complete meal, plan on roughly ¾ cup (about 150 g cooked) pasta or rice per person, adjusting for appetite and the side dishes. If serving potatoes, boiled or roasted potatoes work well; they are best cooked separately rather than added to the stew, so they do not absorb too much sauce or become overly soft during the long braise. Finish each bowl with parsley and a spoonful of sauce.

Variations

Add pearl onions: For a version with a sweeter, onion-forward character, use 12 oz (340 g) peeled pearl onions in place of one of the chopped onions. Brown them briefly after browning the beef, remove them, and return them to the pot for the final 45 minutes so they hold their shape.

Make it without wine: Use broth in place of the wine and add a tablespoon of red wine vinegar or lemon juice, as described above. Add the acid gradually and taste at the end; too much can make the tomato sauce sharp.

Adjust the spices: Some versions lean more heavily on cinnamon, while others use a little clove or omit allspice. For a gentle change, add one whole clove during braising and remove it with the bay leaves. Avoid adding a large amount of ground clove, which can quickly dominate the sauce.

Use lamb instead: Boneless lamb shoulder can replace the beef in the same quantity and is especially good with the tomato and cinnamon. Keep the same gentle-braising method, but begin checking for tenderness after about 1 hour 45 minutes because the size and cut of the pieces affect how quickly they soften. For whole cuts of lamb, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking, dividing a large batch between shallow containers so it cools promptly. Keep it covered in the refrigerator for 3–4 days. The sauce may thicken as it chills, and the flavors often settle together overnight; loosen the sauce with a splash of broth or water when reheating.

Reheat only the amount you plan to eat in a covered saucepan over medium-low heat, stirring occasionally until the beef and sauce are steaming throughout. Check that leftovers reach 165°F (74°C) with a food thermometer, as recommended for reheated leftovers. You can also reheat a portion in the microwave in a covered microwave-safe dish, stirring halfway through and checking several spots for temperature. Avoid repeatedly cooling and reheating the full pot.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion, label the container with the date, and thaw overnight in the refrigerator before reheating. Do not thaw it on the counter.

Frequently Asked Questions

What does kokkinisto mean?
Kokkinisto is commonly translated as “reddened” and refers to a Greek style of cooking meat in a tomato-based sauce. There are regional and household variations, including different cuts of meat, spices, and accompaniments. This recipe uses beef and warm spices for one approachable version.

Can I make Greek meat stew ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it for up to 3–4 days. Reheat gently with a little broth or water if the sauce has thickened. If making it a day ahead, wait to add any fresh parsley until serving.

Why is my beef still tough after two hours?
It may need more time, especially if the pieces are large or the simmer has been very low. Keep the pot covered and cook in 15-minute increments until a fork slips into the beef easily. Toughness at this stage usually means the connective tissue needs more time to soften, not that the stew needs a higher boil.

Can I make this in a slow cooker?
Yes. Brown the beef and soften the onions on the stove first for better flavor, then transfer them to the slow cooker with the remaining ingredients. Cook on low until the beef is fork-tender, usually about 7–8 hours, checking your appliance’s guidance because slow cookers vary. Reduce excess sauce on the stove afterward if needed.

Can I use a different cut of beef?
Beef shoulder or another well-marbled braising cut is a good alternative to chuck. Lean steak cuts are less suitable for a two-hour braise because they can become dry and firm. Whichever cut you choose, keep the pieces evenly sized and cook until tender rather than relying on the clock alone.

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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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