I reworked classic kokkinisto into a Greek Beef Stew of beef, red wine and tomatoes that adapts perfectly to Instant Pot, slow cooker or stovetop, offering a straightforward method that honors the traditional recipe.

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I fell for kokkinisto the first time I tasted it, that deep, almost sticky sauce clinging to cubes of beef chuck and brightened by a splash of red wine. It’s Greek Beef Stew but louder, not the polite kind your grandma names, it’s the one that keeps peeling back new layers of flavor each spoonful.

I still get a little thrill when the beef gives way under the fork, like it was hiding something good. If you’re the kind of person who likes food that surprises and refuses to be boring, this one will do exactly that.

Ingredients

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Beef chuck: Rich in protein and iron, gives hearty texture and deep beefy flavor.
Extra virgin olive oil: Healthy monounsaturated fats it adds silkiness and helps carry tomato flavors.
Yellow onion: Provides natural sweetness and umami, adds body and aromatic depth.
Garlic: Pungent, it boosts savory notes and may help your immunity but use to taste.
Tomatoes and paste: Bright acidity and umami, brings tomato richness and slight sweetness.
Dry red wine: Adds acidity tannin and depth, mellows during cooking and enriches sauce.
Cinnamon stick: Warm spice with tiny sweet notes that complement tomato and beef.
Bay leaves: Herbaceous, a subtle bitter edge that rounds out savory flavors.
Sugar optional: A pinch of sugar can tame acidity, optional and depends on tomatoes.

Ingredient Quantities

2 pounds beef chuck, cut into 1 1/2 inch cubes

2 tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic minced

2 tablespoons tomato paste

1 cup dry red wine

14 ounce can crushed tomatoes

1 cup beef broth or water

2 bay leaves

1 small cinnamon stick

1 teaspoon dried oregano

1 teaspoon sugar (optional)

Salt and freshly ground black pepper to taste

2 tablespoons all purpose flour (optional)

2 tablespoons unsalted butter (optional)

Chopped fresh parsley for serving (optional)

How to Make this

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1. Pat 2 pounds beef chuck dry, season well with salt and pepper and, if you want, toss lightly in 2 tablespoons all purpose flour for better browning and a thicker sauce later; dont overcrowd the pan when searing.

2. Heat 2 tablespoons extra virgin olive oil in a heavy pot over medium high heat and brown the beef in batches until well colored on all sides, set meat aside and drain excess fat if theres a lot.

3. Reduce heat to medium, add 1 large finely chopped yellow onion and sauté until soft, then add 3 cloves minced garlic and cook about 1 to 2 minutes more until fragrant.

4. Stir in 2 tablespoons tomato paste and cook about 1 to 2 minutes until it darkens a bit, this builds deeper flavor.

5. Pour in 1 cup dry red wine to deglaze the pan, scrape up all the browned bits and let the wine reduce by about half so it isnt too sharp.

6. Add a 14 ounce can crushed tomatoes, 1 cup beef broth or water, 2 bay leaves, 1 small cinnamon stick, and 1 teaspoon dried oregano; return the beef to the pot, taste and add a teaspoon sugar if the tomatoes seem too acidic, then season with salt and pepper.

7. Choose your cooking method: simmer gently, covered, on the stove for about
2.5 to 3 hours until meat is meltingly tender; or transfer to a slow cooker and cook low 6 to 8 hours; or use an Instant Pot on high pressure for 35 to 40 minutes then allow a natural release.

8. When the meat is tender remove the bay leaves and cinnamon stick and skim off any excess fat. If the sauce is too thin, make a quick paste of 2 tablespoons unsalted butter and the reserved 2 tablespoons flour by kneading them together, whisk that into the hot stew and simmer a few minutes until thickened.

9. Adjust seasoning with salt, pepper and a touch more sugar if needed, let the stew rest 10 minutes so flavors settle, then sprinkle chopped fresh parsley before serving.

Equipment Needed

1. Heavy pot or Dutch oven 5 to 6 quart for searing and simmering the beef
2. Chef’s knife and a sturdy cutting board for trimming and chopping onion and beef
3. Tongs and a slotted spoon to turn and lift browned meat, and to skim fat
4. Wooden spoon or heatproof spatula for sautéing, stirring and scraping up browned bits
5. Measuring cups and measuring spoons for wine, broth, tomato paste and seasonings
6. Can opener and a ladle for the crushed tomatoes and serving
7. Small bowl plus a whisk or fork to make the butter and flour paste if you need to thicken the sauce
8. Instant Pot or slow cooker if you plan to use those methods, and oven mitts for safety

FAQ

Q: What cut of beef works best for kokkinisto and how big should I cube it?

A: Use beef chuck, it's got the fat and connective tissue that melts into a rich sauce. Cube about 1 1/2 inch pieces. If you cant get chuck, beef brisket or short ribs or stew meat will do.

Q: How long should I cook it and how do I know when it's done?

A: Simmer 1 1/2 to 2 hours on low until the meat is fork tender and almost falling apart. In a slow cooker cook 6-8 hours low. In a pressure cooker 35-45 minutes. If it still resists, keep cooking, it will get better.

Q: Can I skip the red wine? What can I use instead?

A: Yes, you can skip it. Use extra beef broth, or a splash of balsamic plus water, or red grape juice with a little vinegar for acidity. Wine adds depth but is not mandatory.

Q: My sauce is too thin, how do I thicken it?

A: Simmer uncovered longer to reduce and concentrate. Or make a beurre manié by mixing the 2 tbsp flour with the 2 tbsp butter, stir into the simmering sauce until thick. For gluten free use a cornstarch slurry instead.

Q: What's the deal with the cinnamon stick and bay leaves, do I leave them in?

A: They add warm and herbal notes, the cinnamon gives that subtle sweet hint common in Greek stews. Remove both before serving, you dont want bits in the bowl.

Q: Can I make kokkinisto ahead and how do I store leftovers?

A: Absolutely, it actually tastes better next day. Refrigerate in an airtight container 3-4 days or freeze up to 2-3 months. Reheat gently on the stove, add a splash of water or broth if it thickened too much.

KOKKINISTO Recipe Substitutions and Variations

Beef chuck: swap with boneless short ribs, brisket, or pork shoulder (use same weight, brown well and braise until fork tender; pork will be a bit sweeter and may cook a little faster).
Dry red wine: replace with 1 cup beef broth plus 1 tablespoon red wine vinegar or 1 cup beef broth plus 1 tablespoon balsamic vinegar (keeps acidity and depth if you dont have wine).
14 oz crushed tomatoes: use a 14 oz can whole or diced tomatoes, crush by hand or pulse in a blender, or use 12 to 14 oz tomato passata (if using paste, thin 2 to 3 tablespoons with water to match consistency).
Small cinnamon stick: use 1/8 to 1/4 teaspoon ground cinnamon, or a light pinch of allspice (ground is stronger so add less and taste as it cooks).

Pro Tips

1. Get great browning on the beef, pat it very dry first and salt it so it draws out moisture, flour lightly if you want a thicker sauce, but dont overcrowd the pan or youll just steam the pieces. Use a heavy pot or cast iron and let the meat sit so it can form a crust, if you fuss with it too soon it wont brown.

2. Deglaze and reduce the wine well so its not sharp, scrape up all the browned bits cause thats where the flavor lives. If you skip wine, use extra beef broth and add a splash of balsamic or red wine vinegar to give that same brightness, its fine to use a cheap bottle for cooking.

3. Build deeper flavor by cooking the tomato paste and spices a little before adding liquid, let the paste darken a bit and smell nutty. Dont overdo the cinnamon stick its pretty assertive, toss it in whole and fish it out before serving, same with the bay leaves.

4. Finish smart not fast: skim excess fat once its done and if the sauce is thin either simmer it uncovered to reduce or whisk in a small ball of cold butter and flour, or use a cornstarch slurry for a quick fix. Let the stew rest about 10 minutes so flavors settle, a little fresh parsley and a tiny final knob of butter makes it taste richer.

KOKKINISTO Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

525

kcal

Equipment: 1. Heavy pot or Dutch oven 5 to 6 quart for searing and simmering the beef
2. Chef’s knife and a sturdy cutting board for trimming and chopping onion and beef
3. Tongs and a slotted spoon to turn and lift browned meat, and to skim fat
4. Wooden spoon or heatproof spatula for sautéing, stirring and scraping up browned bits
5. Measuring cups and measuring spoons for wine, broth, tomato paste and seasonings
6. Can opener and a ladle for the crushed tomatoes and serving
7. Small bowl plus a whisk or fork to make the butter and flour paste if you need to thicken the sauce
8. Instant Pot or slow cooker if you plan to use those methods, and oven mitts for safety

Ingredients

2 pounds beef chuck, cut into 1 1/2 inch cubes
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 cloves garlic minced
2 tablespoons tomato paste
1 cup dry red wine
14 ounce can crushed tomatoes
1 cup beef broth or water
2 bay leaves
1 small cinnamon stick
1 teaspoon dried oregano
1 teaspoon sugar (optional)
Salt and freshly ground black pepper to taste
2 tablespoons all purpose flour (optional)
2 tablespoons unsalted butter (optional)
Chopped fresh parsley for serving (optional)

Directions

Pat 2 pounds beef chuck dry, season well with salt and pepper and, if you want, toss lightly in 2 tablespoons all purpose flour for better browning and a thicker sauce later; dont overcrowd the pan when searing.
Heat 2 tablespoons extra virgin olive oil in a heavy pot over medium high heat and brown the beef in batches until well colored on all sides, set meat aside and drain excess fat if theres a lot.
Reduce heat to medium, add 1 large finely chopped yellow onion and sauté until soft, then add 3 cloves minced garlic and cook about 1 to 2 minutes more until fragrant.
Stir in 2 tablespoons tomato paste and cook about 1 to 2 minutes until it darkens a bit, this builds deeper flavor.
Pour in 1 cup dry red wine to deglaze the pan, scrape up all the browned bits and let the wine reduce by about half so it isnt too sharp.
Add a 14 ounce can crushed tomatoes, 1 cup beef broth or water, 2 bay leaves, 1 small cinnamon stick, and 1 teaspoon dried oregano; return the beef to the pot, taste and add a teaspoon sugar if the tomatoes seem too acidic, then season with salt and pepper.
Choose your cooking method: simmer gently, covered, on the stove for about
5 to 3 hours until meat is meltingly tender; or transfer to a slow cooker and cook low 6 to 8 hours; or use an Instant Pot on high pressure for 35 to 40 minutes then allow a natural release.
When the meat is tender remove the bay leaves and cinnamon stick and skim off any excess fat. If the sauce is too thin, make a quick paste of 2 tablespoons unsalted butter and the reserved 2 tablespoons flour by kneading them together, whisk that into the hot stew and simmer a few minutes until thickened.
Adjust seasoning with salt, pepper and a touch more sugar if needed, let the stew rest 10 minutes so flavors settle, then sprinkle chopped fresh parsley before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.