Kokkinisto: Hearty Greek Beef in Rich Tomato Sauce

• Garlic3 cloves
• Olive oil3 tablespoons
• Bay leaf2
• Tomato paste2 tablespoons
• Cinnamon stick1
• Oregano1 teaspoon
• Salt1 teaspoon
• Water250 ml
• Onion1 large
• Black pepper0.5 teaspoon
• Beef1 kg
• Red wine250 ml
• Canned tomatoes800 g

How to Make It

• 1

  Sear the Beef: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat 1 kg of beef stewing cubes thoroughly dry with paper towels to ensure a good sear. Brown the beef in batches for 3-4 minutes per side until beautifully caramelized, then remove and set aside. Avoid overcrowding the pan to allow for proper browning.

• 2

  Sauté Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add 1 large finely chopped onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Stir in 3 minced garlic cloves and cook for just 1 minute until fragrant.

• 3

  Build the Sauce Base: Stir in 2 tablespoons of tomato paste. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step deeply concentrates the tomato flavor.

• 4

  Deglaze and Add Liquids: Pour in 250ml of dry red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful fond. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced, evaporating some of its alcohol.

• 5

  Combine and Simmer: Return the seared beef to the pot. Add 800g of crushed canned tomatoes, 250ml of water or beef broth, 1 cinnamon stick, 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon freshly ground black pepper. Stir well to combine all ingredients.

• 6

  Slow Cook to Perfection: Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2 to 2.5 hours. The beef should become melt-in-your-mouth fork-tender and the sauce rich and thickened. Stir occasionally to prevent sticking and ensure even cooking.

• 7

  Rest and Serve: Once the beef is tender, remove the pot from the heat and let it rest, covered, for 10-15 minutes before serving. This allows the flavors to meld beautifully. Discard the cinnamon stick and bay leaves. Serve your exquisite Kokkinisto traditionally over pasta, rice, or mashed potatoes.