Moschari Kokkinisto

Moschari Kokkinisto

Moschari Kokkinisto is a classic Greek comfort stew enjoyed in households across the country. The name kokkinisto means “red-cooked,” referring to the bright tomato-based sauce in which the meat simmers. In this rustic recipe, bite-sized chunks of beef (or traditional veal) are slowly braised with onions, garlic, red wine, and warm spices. The result is a deeply flavorful dish with a velvety sauce that carries hints of cinnamon and allspice. The gentle sweetness of the tomatoes blends with the savory meat juices, giving the stew both depth and warmth. Cinnamon or allspice peel in the broth infuses each mouthful with an inviting aroma that hints at holiday spices without overwhelming the palate.

This homestyle stew holds a special place in Greek cuisine for its warmth and heartiness. It is often served on Sundays or during the cool months, when a bowl of steamy kokkinisto provides comfort from the cold. The sauce is tinted a rich rusty red, and its scent fills the kitchen as it cooks away on a slow simmer. Traditionally, kokkinisto is paired with plates of pasta, rice, or mashed potatoes, which soak up the luscious sauce. Often a sprinkling of fresh parsley is added before serving for a burst of color and freshness. In some regions, a pinch of sugar or a slice of carrot might be added during cooking to balance the acidity of the tomatoes, a reminder of home-cooking adaptations.

The ingredients for Moschari Kokkinisto reflect Mediterranean pantry staples. Olive oil and onions form the base, followed by red wine to round out the flavors. Canned tomatoes or passata give body to the sauce, while spices like cinnamon, allspice berries, and black pepper lend character. Over low heat, the meat is cooked until tender, frequently stirring to prevent sticking. By the end of cooking, the sauce has reduced and thickened around the cubes of meat, coating them in flavor. This kokkinisto reheats beautifully, so leftovers are a treat — each reheating concentrates the flavors even more. Serve it with a glass of bold red wine and perhaps a simple salad for balance, and you have a soul-warming Greek meal.

Greek Moschari Kokkinisto – Braised Beef in Tomato Sauce
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Greek Moschari Kokkinisto – Braised Beef in Tomato Sauce

Recipe by Travel S HelperCourse: Main, StewCuisine: GreekDifficulty: Moderate
Servings

4

servings
Prep time

20

minutes
Cooking time

100

minutes
Calories

500

kcal

Savory chunks of beef are browned and then slowly cooked in a spiced tomato sauce with red wine, cinnamon, and allspice. The long, gentle simmer produces tender, melt-in-your-mouth stew. Ready in roughly 2 hours, this Greek braised beef (kokkinisto) is perfect served over pasta or mashed potatoes, making a warm, satisfying meal.

Ingredients

  • 2 lbs (900g) beef chuck or stewing beef, cut into 1-inch cubes: A well-marbled cut that becomes tender with slow cooking. (Substitute veal or lamb for a more traditional or varied flavor.)

  • 2 tablespoons olive oil: For browning the meat and sautéing vegetables.

  • 2 large onions, chopped: Provide sweetness and body to the sauce. (You can use a mix of white and red onions or shallots.)

  • 3 cloves garlic, minced: Adds aromatic depth.

  • ½ cup dry red wine: Adds richness and deglazes the pan. (Use beef broth if you prefer to cook without alcohol.)

  • 1 (14 oz) can crushed tomatoes or tomato passata: Base of the rich red sauce. (About 4–5 fresh tomatoes, peeled and chopped, can substitute.)

  • 1 tablespoon tomato paste (optional): Intensifies the tomato flavor for a thicker sauce.

  • 1 cinnamon stick (or ½ teaspoon ground cinnamon): Provides warm spice.

  • 3–4 allspice berries (or ½ teaspoon ground allspice): Adds fragrant warmth.

  • 10 whole black peppercorns: Adds gentle heat. (Or use ½ teaspoon ground pepper.)

  • 2 bay leaves: Earthy herbal aroma.

  • 1–2 carrots, sliced (optional): For a touch of natural sweetness and color.

  • Salt (about 2 teaspoons): To taste.

  • 2 cups beef broth or water: To cover the meat in the pot (add more if needed).

  • Chopped fresh parsley (for garnish): A bright finish on the served dish.

Directions

  • Sear the beef. Season the beef cubes lightly with salt and pepper. In a heavy pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches to avoid crowding, add the beef and brown on all sides (about 3–4 minutes per batch). Remove browned beef to a plate.

  • Sauté onions and garlic. In the same pot, lower heat to medium. Add the chopped onions and cook, stirring, until they soften and become translucent (about 5 minutes). Add minced garlic and cook for about 1 minute more.

  • Deglaze and add liquids. Return the beef to the pot. Pour in the red wine and let it simmer, scraping up any browned bits from the bottom (2–3 minutes). Stir in the crushed tomatoes (and tomato paste, if using).

  • Add spices and liquid. To the pot add the cinnamon stick, allspice berries, peppercorns, bay leaves, and carrot slices (if using). Season lightly with salt. Pour in enough beef broth or water to just cover the meat.

  • Simmer the stew. Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot and let the stew simmer 1–1.5 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Add more liquid as needed if the sauce reduces too much.

  • Adjust seasoning. Remove the cinnamon stick and bay leaves. Taste and adjust salt and pepper. If the sauce tastes too tangy from the tomatoes, stir in a teaspoon of sugar or a splash of balsamic vinegar to balance.

  • Ladle the stew over pasta, rice, or mashed potatoes. Garnish with chopped parsley and extra sauce on top. Serve hot.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings - Sides: Serve kokkinisto over buttered egg noodles, spaghetti, or orzo to catch the sauce. Creamy mashed potatoes or polenta are also excellent. Plating: Spoon the stew into bowls or onto plates with pasta, and garnish with fresh parsley. A drizzle of olive oil on top adds shine and richness. Pairings: A robust red wine (such as Cabernet Sauvignon or Xinomavro) matches well. A simple cucumber-tomato salad or grilled vegetables provides a refreshing counterpoint. Portions: This recipe makes 4–6 servings. It scales up easily, as the flavors hold well when increased.
  • Storage & Reheating - Fridge: Cool the stew and refrigerate in a sealed container for 3–4 days. The sauce thickens in the fridge; add a splash of water when reheating to loosen it. Freezer: This dish freezes very well. Freeze in airtight containers (stew only, without any side). Lasts up to 3 months. Thaw in refrigerator overnight before reheating. Reheating: Gently reheat on the stove over low heat, stirring occasionally. The beef will remain tender. If the sauce has thickened too much, stir in a little water or broth.
  • Variations & Substitutions - Different meat: Swap beef for pork chunks or lamb for a different flavor profile. Chicken kokkinisto (using thighs) is also popular; add less cooking time. Vegetable additions: Include celery or parsnip cubes along with carrots. Peas can be stirred in at the end for sweetness and color. Slow Cooker: Brown the meat and sauté onions on the stovetop, then transfer everything to a slow cooker. Cook on low for 6–7 hours for a set-it-and-forget-it meal. Spice variations: Increase cinnamon for a bolder aroma, or add a pinch of nutmeg. Use paprika (sweet or smoked) for depth. For a milder version, omit the cinnamon and allspice. Thickening: For an even richer gravy, mash a few pieces of cooked potato into the sauce, or stir in a cornstarch slurry toward the end.
  • Chef’s Tips - Brown well: Take time to sear the beef fully. This develops deep flavor through the Maillard reaction and gives color to the stew. Simmer gently: Maintain a gentle simmer rather than a rolling boil to keep the meat tender and prevent burning. Adjust acidity: If using very acidic tomatoes, a pinch of sugar or a splash of balsamic vinegar can balance the sauce. Taste as you go: Simmering concentrates flavors, so taste the stew toward the end of cooking and adjust seasoning gradually.
  • Optional Add-Ons - Shopping list: Beef chuck, onion, garlic, red wine, crushed tomatoes, cinnamon stick, allspice berries, bay leaves, carrots, parsley. Make-ahead: This stew tastes even better the next day as flavors meld. You can make kokkinisto a day ahead and gently reheat before serving. Bulk cooking: Kokkinisto makes a great meal prep dish. Freeze individual servings or add cooked pasta/rice when serving for a quick dinner.
  • Equipment Needed - Heavy-bottomed pot or Dutch oven (for even heating), Sharp knife and cutting board, Wooden spoon or spatula (for stirring), Measuring cups and spoons, Ladle (for serving).

Nutrition Facts (per serving)

Nutrient

Amount

Calories

500 kcal

Fat

32 g

Protein

30 g

Carbohydrates

15 g

Fiber

3 g

Sodium

600 mg

Allergens

None

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