Authentic Kokkinisto Beef Stew
Indulge in the rich, comforting flavors of this Authentic Kokkinisto Beef Stew, a cherished Greek recipe that brings together tender beef, aromatic spices, and vibrant tomatoes. This stew has been a favorite in my family, bringing warmth to our kitchen and hearts. With a blend of cinnamon and clove enhancing the savory beef, every bite is a nostalgic trip to family gatherings. Perfect for cold evenings or as a hearty meal for special occasions, this dish will leave your guests enchanted—because who can resist a plate of flavorful stew topped with grated cheese? Give it a try, and let the flavors speak for themselves!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Boneless beef cube (preferably chuck)
1 - 1 1/2 lb (Cut into 1-inch cubes)
Onion
1 (Chopped)
Garlic cloves
3 - 5 (Chopped)
Parsley
1/2 bunch (Chopped)
Whole cloves
3 - 4 (Whole)
Ground cinnamon
3 - 4 dashes (Ground)
Tomatoes
2 (Chopped)
Tomato sauce
2 (8 ounce) cans (Canned)
Olive oil
1/2 cup (For cooking)
Water
2 cans-full (To add moisture)
Salt
To taste (For seasoning)
Pepper
To taste (For seasoning)
Instructions
1
In a large pot, heat the olive oil over medium-high heat. Season the beef cubes with salt and brown them on all sides for about 5-7 minutes. This will lock in the flavor and juices.
2
Once the beef is browned, add the chopped onion, garlic, and parsley. Sauté the mixture for approximately 5 minutes, or until the onions turn translucent and aromatic.
3
Incorporate the chopped tomatoes into the pot, stirring well and cooking for another 2-3 minutes until they soften and release their juices.
4
Sprinkle in the whole cloves and cinnamon, mixing them thoroughly into the beef and vegetable mixture to enhance the stew's depth of flavor.
5
Pour in the two cans of tomato sauce and stir to combine all ingredients well.
6
Using one of the empty tomato sauce cans, fill it twice with water and add it to the pot. This helps balance the flavors and ensures a perfect sauce consistency.
7
Taste the mixture and adjust seasoning with additional salt and pepper if needed.
8
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2½ hours. Stir occasionally until the beef is tender and the sauce thickens to your preference.
9
Once ready, serve the stew hot over a bed of thin spaghetti or egg noodles, and finish with a generous topping of freshly grated cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What does the term Kokkinisto mean?
Kokkinisto is a Greek word meaning reddened, which refers to the deep red color the meat takes on while cooking in a rich tomato-based sauce.
Which cut of beef is best for Kokkinisto?
A boneless beef chuck is preferred as it becomes incredibly tender during the long, slow simmering process.
How long does this beef stew need to cook?
The stew should simmer on low heat for approximately 2.5 hours to ensure the beef is tender and the sauce has thickened.
What are the signature spices in this Greek recipe?
Whole cloves and ground cinnamon are the essential aromatic spices that give this dish its authentic Greek flavor profile.
Do I need to brown the beef before simmering?
Yes, browning the beef for 5-7 minutes locks in the flavor and juices, which is a crucial step for a savory stew.
What is the traditional way to serve Kokkinisto?
It is traditionally served over a bed of thin spaghetti or egg noodles and topped with a generous amount of grated cheese.
Can I make this recipe in a slow cooker?
Yes, you can brown the meat and sauté the vegetables first, then transfer everything to a slow cooker on low for 6 to 8 hours.
Can I substitute ground cloves for whole cloves?
You can use a tiny pinch of ground cloves, but whole cloves are preferred as they provide a more subtle, balanced infusion of flavor.
What kind of cheese should I use for the topping?
Greek cheeses like Kefalotyri or Mizithra are traditional, but freshly grated Parmesan or Pecorino Romano are excellent substitutes.
Is it necessary to use olive oil?
Olive oil is a staple of Greek cooking and provides the authentic fat base and flavor for the beef and vegetables.
How do I know when the beef is properly cooked?
The beef is ready when it is fork-tender, meaning it easily pulls apart with very little resistance.
Why does the recipe suggest using the empty tomato sauce can for water?
Using the empty can helps collect any remaining sauce inside and ensures the correct water-to-sauce ratio for the perfect consistency.
Can I add vegetables like carrots or potatoes?
While traditional Kokkinisto focuses on meat and sauce, you can add potatoes or carrots if you prefer a more vegetable-heavy stew.
Is this beef stew gluten-free?
The stew itself is gluten-free if served alone, but ensure you use gluten-free pasta or serve it over potatoes if you have dietary restrictions.
Can I use fresh tomatoes instead of canned sauce?
This recipe uses both; the fresh tomatoes provide texture while the canned sauce ensures a deep, concentrated tomato flavor.
How should I store leftover Kokkinisto?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days; the flavors often improve the next day.
Can I freeze this stew?
Yes, Kokkinisto freezes very well for up to 3 months. Thaw it overnight in the fridge before reheating on the stovetop.
What if my sauce is too thin after 2.5 hours?
If the sauce is too thin, remove the lid and simmer for an additional 15-20 minutes to allow the excess liquid to evaporate.
Can I use lamb instead of beef?
Yes, lamb is a popular alternative in Greece and can be prepared using the exact same method and spices.
What size should I cut the beef cubes?
The beef should be cut into 1-inch cubes to ensure they cook evenly and are a comfortable bite-size.
Should I remove the whole cloves before serving?
It is a good idea to fish out the whole cloves before serving so guests do not accidentally bite into them.
How many people does this recipe serve?
Based on 1 to 1.5 pounds of beef, this recipe typically serves 4 adults.
Is the cinnamon flavor overpowering?
No, when used in small amounts (dashes), the cinnamon provides a warm, savory depth that complements the beef rather than tasting like a dessert.
Can I add red wine to the recipe?
Yes, many people like to deglaze the pot with a splash of dry red wine after browning the meat for extra complexity.
What type of pot is best for this stew?
A heavy-bottomed pot or a Dutch oven is best for maintaining a steady, low heat during the long simmering process.
Is parsley necessary for this dish?
The parsley adds a fresh, herbal note that balances the heavy, savory flavors of the meat and spices.
How much garlic should I use?
The recipe calls for 3 to 5 cloves, but you can adjust this based on your personal preference for garlic flavor.
Can I make this in a pressure cooker?
Yes, you can cook it in a pressure cooker for about 35-45 minutes on high pressure to achieve similar tenderness in less time.
What if I do not have tomato sauce?
You can use tomato puree or crushed tomatoes as a substitute, though the texture and salt content may vary slightly.
What is the best way to reheat leftovers?
Reheat the stew on the stovetop over low heat, adding a splash of water if the sauce has become too thick in the fridge.