Kokkinistó: Greek Red Wine-Tomato Stew

Kokkinistó Greek Red Wine-Tomato Stew

Kokkinistó (from the Greek word “red”) refers to meat stews cooked in a tomato-and-wine sauce. It’s classic Greek comfort food, often made on weeknights for a hearty meal. In this dish, chunks of meat – such as beef, lamb, or even chicken – 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 kokkinistó 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 – such as a Greek salad, steamed greens, or crusty bread – pair well to soak up the sauce. This stew epitomizes home-style Greek cooking: straightforward, flavorful, and deeply satisfying.

Kokkinistó Recipe – Greek Red Meat Stew with Tomato & Wine
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Kokkinistó Recipe – Greek Red Meat Stew with Tomato & Wine

Recipe by Travel S HelperCourse: MainCuisine: GreekDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

90

minutes
Calories

360

kcal

Season meat cubes with salt and pepper. Sear them in olive oil until browned, then remove. Sauté 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 1–1.5 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.

Ingredients

  • Meat: 2–3 lbs (900g–1.4kg) of beef, lamb, pork, or chicken (cut into chunks). Bone-in cuts or stewing beef work well.

  • Extra-virgin olive oil: 2 tablespoons (for browning).

  • Onion: 1 large, sliced.

  • Garlic: 3 cloves, minced.

  • Tomato paste: 2 tablespoons (enriches the sauce).

  • Crushed tomatoes: 2 cups chopped fresh or 1 can (14 oz/400g).

  • Dry red wine: 1/2 cup (120 mL) (provides depth; optional but recommended).

  • Beef broth (or water): 1–2 cups (240–480 mL) (to cover the meat; add more as needed).

  • Sugar: 1 teaspoon (optional; cuts acidity of tomatoes).

  • Spices: 1 cinnamon stick, 2–3 whole allspice berries (or 1/4 teaspoon ground), and 1 bay leaf.

  • Dried oregano: 1 teaspoon (or 1 tablespoon fresh).

  • Fresh mint: a few leaves or 1 teaspoon chopped (optional; adds freshness).

  • Salt and pepper: to taste (season gradually during cooking).

Directions

  • Season and brown meat: 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.

  • Sauté onion and garlic: Lower heat to medium. Add sliced onion to the pot and cook 4–5 minutes until translucent. Add minced garlic and tomato paste, stirring 1 minute.

  • Deglaze with wine: Pour in the red wine. Scrape the pot to loosen browned bits. Let it simmer 2–3 minutes.

  • Combine everything: 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.

  • Simmer the stew: Bring to a gentle simmer. Cover and cook on low for about 1–1.5 hours, or until the meat is very tender. Add more broth or water if needed to keep meat covered.

  • Add vegetables (optional): If using, add peeled potatoes or carrots about 30 minutes before the end so they cook through.

  • Adjust and finish: 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.

  • Serve: Spoon kokkinistó over rice, mashed potatoes, or pasta. Garnish with chopped parsley or mint and serve with lemon wedges.

Tips, Troubleshooting & Variations

  • Serving Suggestions: Dish kokkinistó 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 1½ cups per person for a main dish.
  • 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.
  • 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.
  • Variations & Substitutions: Try Chicken Kokkinistó: use chicken thighs or legs (cook ~45 min). Make it Spicy: add ½ 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 sauté veggies in a pan first, then transfer everything to a slow cooker and cook on Low 4–6 hours.
  • Chef’s Tips: Pat meat dry before browning to get a good sear. Don’t skip scraping the pot after deglazing—the 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.
  • Make-Ahead: Kokkinistó can be made a day ahead (refrigerate covered) so flavors meld. Reheat on the stovetop before serving.
  • Equipment Needed: - Heavy Dutch oven or large pot with lid. - Skillet (if browning in batches). - Wooden spoon or spatula. - Measuring cups/spoons.

Nutrition Facts (per serving)

Calories

Protein

Carbohydrates

Fat

Allergens

~360

30 g

18 g

22 g

None (gluten-free)

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