Kokkinisto Greek Beef Stew Recipe
This simple Greek beef stew with tomatoes or moshari kokkinisto cooks long and slow on the stove top and tastes fantastic!
Servings 2 Servings
Calories 835kcal
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.
Video
Nutrition
Serving: 1 | Calories: 835kcal | Carbohydrates: 24g | Protein: 57g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 862mg | Fiber: 5g | Sugar: 11g
