Greece National Food
Kokkinistó: Greek Red Wine-Tomato Stew
Last updated: 2026-02-28 18:37:12
Recipe at a glance
Kokkinistó: Greek Red Wine-Tomato Stew
Key recipe details from the source.
- Servings
- 6
- Preparation
- 20 minutes
- Cooking
- 90 minutes
- Calories
- 360 kcal
Greek recipe
Kokkinistó Recipe – Greek Red Meat Stew with Tomato & Wine
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.
01 · Overview
Overview
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.
02 · Ingredients
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).
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 360 kcal