{"id":66778,"date":"2025-10-19T00:51:38","date_gmt":"2025-10-19T00:51:38","guid":{"rendered":"https:\/\/travelshelper.com\/?p=66778"},"modified":"2026-02-28T18:37:12","modified_gmt":"2026-02-28T18:37:12","slug":"%ce%ba%ce%bf%ce%ba%ce%ba%ce%b9%ce%bd%ce%b9%cf%83%cf%84%cf%8c","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/el\/world-of-food\/greece-national-food\/kokkinisto-greek-red-wine-tomato-stew\/","title":{"rendered":"\u039a\u03bf\u03ba\u03ba\u03b9\u03bd\u03b9\u03c3\u03c4\u03cc: \u0395\u03bb\u03bb\u03b7\u03bd\u03b9\u03ba\u03cc \u03c3\u03c4\u03b9\u03c6\u03ac\u03b4\u03bf \u03bc\u03b5 \u03ba\u03cc\u03ba\u03ba\u03b9\u03bd\u03bf \u03ba\u03c1\u03b1\u03c3\u03af \u03ba\u03b1\u03b9 \u03bd\u03c4\u03bf\u03bc\u03ac\u03c4\u03b1"},"content":{"rendered":"\t\t
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Kokkinist\u00f3 (from the Greek word \u201cred\u201d) refers to meat stews cooked in a tomato-and-wine sauce. It\u2019s classic Greek comfort food, often made on weeknights for a hearty meal. In this dish, chunks of meat \u2013 such as beef, lamb, or even chicken \u2013 are first browned and then gently simmered in a savory red sauce made of tomatoes, garlic, onion, and usually a splash of red wine. Warm spices like cinnamon or allspice, along with herbs like oregano or spearmint, give the sauce depth and warmth. As the meat braises slowly, it becomes fork-tender and the sauce thickens into a glossy gravy. Some cooks balance the acidity with a pinch of sugar or a splash of vinegar. The finished kokkinist\u00f3 is rich and aromatic, often served over mashed potatoes, rice, or pasta. A generous sprinkle of fresh parsley (or mint) and a squeeze of lemon brighten each bite. Simple sides \u2013 such as a Greek salad, steamed greens, or crusty bread \u2013 pair well to soak up the sauce. This stew epitomizes home-style Greek cooking: straightforward, flavorful, and deeply satisfying.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Kokkinist\u00f3 Recipe \u2013 Greek Red Meat Stew with Tomato & Wine<\/h2>Recipe by Travel S Helper<\/span>Course: Main<\/mark><\/span>Cuisine: Greek<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

90<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

360<\/p>kcal<\/span><\/div><\/div><\/div>

Season meat cubes with salt and pepper. Sear them in olive oil until browned, then remove. Saut\u00e9 onion and garlic in the same pot, stir in tomato paste, and deglaze with red wine. Return the meat, add crushed tomatoes, beef broth (or water), a cinnamon stick, allspice, oregano, and bay leaf. Bring to a simmer, cover, and cook 1\u20131.5 hours until meat is very tender. (Add peeled potatoes or carrots in the last 30 minutes if using.) Adjust seasoning with a bit of sugar, salt, and pepper to balance flavors. Remove spices, and serve the stew over mashed potatoes, rice, or pasta. Garnish with chopped parsley or mint and lemon wedges.<\/p>

Ingredients<\/h3>
  • <\/span>

    Meat:<\/strong> 2\u20133 lbs (900g\u20131.4kg) of beef, lamb, pork, or chicken (cut into chunks). Bone-in cuts or stewing beef work well.<\/p><\/span><\/div><\/li>

  • <\/span>

    Extra-virgin olive oil:<\/strong> 2 tablespoons (for browning).<\/p><\/span><\/div><\/li>

  • <\/span>

    Onion:<\/strong> 1 large, sliced.<\/p><\/span><\/div><\/li>

  • <\/span>

    Garlic:<\/strong> 3 cloves, minced.<\/p><\/span><\/div><\/li>

  • <\/span>

    Tomato paste:<\/strong> 2 tablespoons (enriches the sauce).<\/p><\/span><\/div><\/li>

  • <\/span>

    Crushed tomatoes:<\/strong> 2 cups chopped fresh or 1 can (14 oz\/400g).<\/p><\/span><\/div><\/li>

  • <\/span>

    Dry red wine:<\/strong> 1\/2 cup (120 mL) (provides depth; optional but recommended).<\/p><\/span><\/div><\/li>

  • <\/span>

    Beef broth (or water):<\/strong> 1\u20132 cups (240\u2013480 mL) (to cover the meat; add more as needed).<\/p><\/span><\/div><\/li>

  • <\/span>

    Sugar:<\/strong> 1 teaspoon (optional; cuts acidity of tomatoes).<\/p><\/span><\/div><\/li>

  • <\/span>

    Spices:<\/strong> 1 cinnamon stick, 2\u20133 whole allspice berries (or 1\/4 teaspoon ground), and 1 bay leaf.<\/p><\/span><\/div><\/li>

  • <\/span>

    Dried oregano:<\/strong> 1 teaspoon (or 1 tablespoon fresh).<\/p><\/span><\/div><\/li>

  • <\/span>

    Fresh mint:<\/strong> a few leaves or 1 teaspoon chopped (optional; adds freshness).<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt and pepper:<\/strong> to taste (season gradually during cooking).<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Season and brown meat:<\/strong> Salt and pepper the meat. Heat oil in a large pot over medium-high. Brown the meat on all sides (in batches) until deep caramel color. Transfer to a plate.<\/p><\/li>

    • Saut\u00e9 onion and garlic:<\/strong> Lower heat to medium. Add sliced onion to the pot and cook 4\u20135 minutes until translucent. Add minced garlic and tomato paste, stirring 1 minute.<\/p><\/li>

    • Deglaze with wine:<\/strong> Pour in the red wine. Scrape the pot to loosen browned bits. Let it simmer 2\u20133 minutes.<\/p><\/li>

    • Combine everything:<\/strong> Return the meat to the pot. Stir in the tomatoes and enough broth to almost cover the meat. Add sugar (if using), cinnamon stick, allspice, oregano, bay leaf, and some mint leaves. Season with salt and pepper.<\/p><\/li>

    • Simmer the stew:<\/strong> Bring to a gentle simmer. Cover and cook on low for about 1\u20131.5 hours, or until the meat is very tender. Add more broth or water if needed to keep meat covered.<\/p><\/li>

    • Add vegetables (optional):<\/strong> If using, add peeled potatoes or carrots about 30 minutes before the end so they cook through.<\/p><\/li>

    • Adjust and finish:<\/strong> Remove lid and simmer a few minutes if the sauce is too thin. Taste and adjust with salt, pepper, or a squeeze of lemon juice. Discard bay leaf and cinnamon stick.<\/p><\/li>

    • Serve:<\/strong> Spoon kokkinist\u00f3 over rice, mashed potatoes, or pasta. Garnish with chopped parsley or mint and serve with lemon wedges.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions: Dish kokkinist\u00f3 onto plates over your starch of choice. A dollop of Greek yogurt or tzatziki on the side cuts the richness. Complement with a simple Greek salad or blanched greens. A sturdy bread or pita is great for dipping into the sauce. Portion about 1\u00bd cups per person for a main dish.<\/li>
      • Pairings: Enjoy with a full-bodied Greek red wine (Limniona, Agiorgitiko) or a warm cup of Greek coffee. A small glass of ouzo after the meal is also traditional.<\/li>
      • Storage & Reheating: Refrigerate leftovers for up to 3 days (the meat will absorb more sauce). Reheat gently on low heat, adding a splash of water or broth if needed. This stew reheats well and sometimes tastes even better after standing.<\/li>
      • Variations & Substitutions: Try Chicken Kokkinist\u00f3: use chicken thighs or legs (cook ~45 min). Make it Spicy: add \u00bd teaspoon smoked paprika or chili flakes. Go Mediterranean: stir in a handful of kalamata olives or capers. For a Slow-Cooker Method, brown meat and saut\u00e9 veggies in a pan first, then transfer everything to a slow cooker and cook on Low 4\u20136 hours.<\/li>
      • Chef\u2019s Tips: Pat meat dry before browning to get a good sear. Don\u2019t skip scraping the pot after deglazing\u2014the bits add flavor. Simmer low and slow; avoid boiling to keep the meat tender. If the flavor seems flat, a pinch of sugar or a splash of vinegar at the end can brighten it.<\/li>
      • Make-Ahead: Kokkinist\u00f3 can be made a day ahead (refrigerate covered) so flavors meld. Reheat on the stovetop before serving.<\/li>
      • Equipment Needed:\n- Heavy Dutch oven or large pot with lid.\n- Skillet (if browning in batches).\n- Wooden spoon or spatula.\n- Measuring cups\/spoons.<\/li><\/ul><\/div>