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.
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.
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.
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.
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).
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.
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.
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.
| Calories | 500 kcal |
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