Kokkinisto is a simple slowly slowly-cooked stew featuring large chunks of beef cooked in a red wine and tomato sauce, proper comfort food!
This recipe is best cooked on a stovetop, but I have instructions for both slow cooker and Instant Pot for those who want them.
Greek Beef and Tomato Stew
I've got a thing for stews and casseroles at the moment, and this Greek-influenced beef stew is the latest one that I have been kicking around.
It started as a bit of an obsession with stifado and pastitsada from Corfu, which are both similar to Greek kokkinisto.
I love the simplicity of this recipe, sear the beef, chuck the stuff in the pan and let it slowly cook.
It joins other classic European beef stew recipes from France in the shape of beef daube, Hungarian marha porkolt, Spanish Marmitako, Belgian Carbonnade Flamande and British beef stew with dumplings. You can go even further afield too, with my take on a Filipino beef kaldereta.
The defining feature of this stew is the tomato base. It tastes incredible, and it provides something very different to my other offerings.
The techniques are incredibly simple, and whilst the stew takes a while to cook, once you have seared the beef and fried the vegetables, you can sit back and drink in the beautiful aroma with your feet up!
Frequently Asked Questions
What cut of beef is best?
This recipe is best made with meat that has a reasonable fat content and a bit of sinew. As the stew slowly cooks, these break down and enrich the sauce, and as a result, you get a richer stew.
You could use any stewing beef, I like beef neck or shin of beef personally speaking.
Can I make this in advance?
Yes, as with many stews, they taste better the day after. It will store in the fridge for a few days and can be gently reheated on the stovetop.
You have three cooking methods, which is the best?
For me, this recipe is best made on the stovetop. This is because the sauce tends not to have the same body, but they are all really tasty.
Neither the slow cooker nor the Instant Pot variants are poor relations.
Can I use fresh tomatoes?
All too often, fresh tomatoes in much of Europe are disappointing, particularly in stew season.
As a result, I would stick with tinned tomatoes. I prefer tinned whole plum tomatoes because of the way they break down in the sauce.
Can I make this in advance?
Yes, this will sit in the fridge for 2-3 days in an air-tight container, simply reheat on the hob in a saucepan, or pin it in a microwave.
Serving Suggestions
Kokkinisto is a glorious beef and tomato stew, and it rocks a good mash!
Mashed potato is a great choice, but for me, a celeriac mash is even better. The flavour of celeriac plays with the tomato sauce in a wonderful way!
Other potatoes are also great, so something like potato wedges or my crispy fried potatoes are great at mopping up the rich sauce.
Polenta chips may sound like a strange choice, but they work exceptionally well with the beefy tomato sauce!
You should definitely add some crusty bread on the side, too.
Something like a nice French baguette or these cheesy beer bread rolls would be perfect for cleaning the plate!
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop, slow cooker or Instant Pot.
- 20cm or 8" heavy-gauge saucepan with a lid.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, measuring jug, cups and spoons.
- Stirring and serving spoons.
- Kitchen tongs.
Kokkinisto Greek Beef Stew Recipe
Ingredients
- 400 g Stewing Beef 14oz
- 3 tablespoon Olive Oil
- 1 Small-Medium Celery Stick 50g
- 1 Small-Medium Carrot 75g
- 1 Medium Onion 150g
- 4 Garlic Cloves
- ½ teaspoon Coarse Sea Salt
- ¼ teaspoon Black Pepper
- 250 ml Red Wine 1 Cup
- 1 tablespoon Tomato Puree
- 400 g Tin of Plum Tomatoes 14oz
- 175 ml Beef Stock ¾ cup
- 2 Sprigs Thyme
- 1 Stick Cinnamon Bark 10cm or 4"
- ⅛ teaspoon Powdered Allspice
- A Generous pinch of Sugar
Instructions
Stovetop Instructions:
- Cut the beef into 2.5cm (1") cubes.
- Chop the celery stick into a 5mm (¼") dice.
- Slice the carrots into 3mm (⅛") thick coin shapes.
- Cut the onion into a 5mm (¼") dice.
- Slice the garlic cloves as finely as you can.
- Heat a medium (20cm or 8") heavy-based saucepan over a high heat, and when it is hot, add the olive oil.Season the beef with the salt and pepper and sear in the pan on all sides. Do this in two or three batches, remove the beef when seared and set it aside.
- Reduce the heat under the pan to medium-high, throw the carrot, onion and celery into the beef pan and stir for 3-4 minutes. They should begin to take on some colour and soften a little. They should also loosen up any residue left on the base of the pan.
- Return the beef to the pan and add the garlic, tomato puree, cinnamon bark and allspice, then stir for a further minute.
- Pour over the wine and boil to reduce by half.
- Reduce the heat to low, add the tinned tomatoes, thyme, beef stock and a generous pinch of sugar.Stir and cook until it comes to a simmer, have a taste and add more salt if needed.
- Add a lid and cook over a low heat for 2 hours. Remove the lid, stir and simmer over a medium-low heat for a final 20 minutes to thicken a little and intensify the flavour.
Slow Cooker Instructions:
- Follow steps 1-5 above.
- Heat a frying pan over a high heat and when it is hot, add the olive oil.Season the beef with salt and pepper and sear on all sides. Do this in two batches and transfer the beef to the slow cooker in between, ensuring the oil stays in the frying pan.
- Add the carrot, onion and celery to the frying pan once the beef is cooked and fry for two minutes.
- Add the garlic and cook for another minute before transferring to the slow cooker.
- Return the pan to the heat, add the red wine and reduce by half and then add to the slow cooker.
- Add the tomato puree, tinned tomatoes, thyme, beef stock and a generous pinch of sugar to the slow cooker and stir.
- Cook on low for 8 hours or on high for 4-5 hours.
- Remove the lid and cook for a final 30 minutes to allow the sauce to thicken a little.
Instant Pot Instructions:
- Set the Instant Pot to saute mode, and when hot, add the olive oil. Season the beef with salt and pepper, then sear on all sides.
- Add the carrot, celery and onion and cook for 3-4 minutes.
- Throw in the garlic and cook for another minute.
- Pour in the red wine and reduce by half.
- Turn off saute mode and pour in 175ml (¾ cup) of beef stock.
- Pour in the beef stock and add the thyme.
- Roughly chop the tomatoes and mix them with the tomato puree.
- Spread this tomato mix evenly over the top of the beef and do not stir.
- Add a lid and cook for 30 minutes at high pressure, then allow the pressure to naturally release.
- Remove the lid and set the IP to saute mode, stir and allow the sauce to thicken to the desired thickness.
Shelagh
Tuesday 8th of November 2022
I have been cooking, and exploring recipes for 60 years - and this is the very best beef stew I have ever made. This is also the first time I have ever posted a comment on a website - that’s how good and simple this recipe is ! Well done, Brian, and thank you 👍
Brian Jones
Wednesday 9th of November 2022
Careful, you will have me blushing ;) I am so glad you like this and it is wonderful to hear from you , comments like this really do make the countless hours I spend developing recipes worth it :)
Shelagh
Sunday 6th of November 2022
How much sugar, Brian ?
Shelagh
Sunday 6th of November 2022
@Brian Jones, THANK YOU ! …. your recipes ROCK, & I didn’t want to blow a level of your flavours 👍
Brian Jones
Sunday 6th of November 2022
Sorry, it is just a generous pinch of sugar to counteract the tomatoes, I have updated my recipe to make it clearer.