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Kokkinisto – Beef Stew in Tomato Sauce

November 13, 2018 by Lucy Parissi 17 Comments

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Kokkinisto is a deliciously simple Greek Stew made with beef, tomatoes and red wine slow cooked until meltingly tender. Easy to make in your Instant Pot, slow cooker or stove and the perfect comfort food for chilly winter nights.

Try also my Chunky Beef Casserole

Greek "Kokkinisto" beef stew in a cast iron pot

Published November 2013, updated November 2018

I first posted this recipe five years ago and the time has come to give it a little spruce!

Kokkinisto means ‘made red’ – literally beef stew with tomatoes and red wine. It is a classic Greek recipe and a childhood favourite.

The slow cooking tenderises the meat until it is meltingly soft and the rich sauce is fragrant with cinnamon and cloves.

This beef stew is very simple and doesn’t include lots of extra vegetables. Or any vegetables apart from the tomatoes and onions! This is how my mother used to make it and who am I to argue? Feel free to add carrots and maybe some butternut squash to bulk this up.

Greek beef stew with tomatoes and red wine in a blue pot

As with most stews this tastes even better the day after it’s made so do yourselves a favour and make extra! 

This stew is so easy to make in your pressure cooker, crockpot or stovetop. These days I always choose the Instant Pot as it is the quickest and most convenient option. Take a look at the video to see how its done!

Kokinisto – Greek beef stew in a clay pot with mashed potatoes on the side

Ingredients in Greek beef stew

  • Cubed beef: you can use any cheap cut of stew meat here, such as casserole or braising steak, but don’t go for anything too lean.
  • Red wine: don’t bother using expensive red wine unless you have some leftover. Cheap medium-dry wine will do the job just as well.
  • Beef broth (stock) – I use Knorr stockpots but a stock cube is fine too
  • Shallots or onion
  • Garlic
  • Chopped (tinned) tomatoes and tomato purée or paste. Fresh tomatoes can also be used if you prefer.
  • Bay leaves, cinnamon stick and cloves bring on the distinctive aroma that will make your house smell amazing!
  • A little sugar to cut the acidity – you can also use sweetener of your choice or leave this out.
  • If you wanted to add some extra veggies, chuck in some diced carrots and celery.

Serving Suggestions

In Greece this rich stew is served over pasta – usually orzo or penne. But it can also be served with rice, mashed potatoes or even fries. I think fries – patates tiganites – was definitely my favourite side when I was a child!

These days I usually serve with mashed potatoes and some type of greens such as wilted spinach, green beans or broccoli.

This recipe is Syn-free on Slimming World with some very minor tweaks noted in the recipe card.

Kokkinisto in the Instant Pot

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Step 1. Season the beef with salt and pepper. Heat olive oil (or use cooking spray) in a large cast iron casserole or skillet and brown the beef, in batches, until nicely coloured on all sides. You can also brown the beef directly in your pressure cooker but don’t crowd the meat as it will stew rather than brown.

Browning beef in a shallow casserole dish

Step 2. Heat the olive oil in your Instant Pot using the Sauté function. Add the shallots or onion and sugar and cook over medium heat for about five minutes, until softened.  

Step 3. Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.

Frying onions, garlic and seasonings in Instant Pot

Step 4. Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and cover.

Red wine, tomatoes and cubed beef in an Instant Pot

Step 5. Set vent to sealing and cook for 45 minutes at high pressure. Leave for 10 minutes natural release and then manually release the rest of the steam.

Step 6. Taste and season if necessary. Stir in some chopped parsley and serve with mashed potatoes, rice or orzo pasta.

Making Kokkinsto beef stew in a pressure cooker

Stovetop Instructions

Step 1. Heat the olive oil (or use cooking spray) in a Dutch oven and cook the meat, in batches, so it browns evenly. Take the beef out and deglaze the pan with a splash of the wine.

Step 2. Lower the heat, and add the chopped onion and sugar (or sweetener for a SW version). Cook for about five minutes, stirring, until softened.

Step 4. Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.

Step 3. Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and bring to the boil then reduce heat to a simmer. Cook for about 1 1/2- 2 hours until the beef is tender. Give the occasional stir and add more hot water if the pan gets a bit dry.

Slow Cooker Instructions

Brown the meat and sauté the onion and garlic then add all the ingredients to the slow cooker pot and cook for 5 hours on high or up to 7-8 hours on low.

Kokkinisto beef stew in a cast iron pot

Have you made my Kokinisto recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

MORE COMFORTING STEWS

  • Pressure cooker Guinness beef stew
  • One-pot Spanish chicken, chorizo and lentil stew
  • Slow cooker Brazilian feijoada stew
  • One-Pot Greek Beef Stifado Stew
  • Chicken, chorizo, olive and chickpea stew

Kokkinisto – Greek Beef Stew

Lucy Parissi | Supergolden Bakes
Kokkinisto is s simple beef stew with tomatoes and red wine. This Greek recipe is easy to make in your Instant Pot, slow cooker or stove. The perfect comfort food for chilly winter nights.
4.7 from 30 votes
Print Pin Rate
Course: Main Course
Cuisine: Greek
Keyword: Greek beef stew, Kokkinisto
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6
Calories: 448kcal

Ingredients

  • 1.3 kg (3 lb) cubed stewing beef
  • 5 shallots or 1 large onion , diced
  • 1 tbsp granulated sugar , or sweetener
  • 3 garlic cloves , minced
  • 1 bay leaf
  • 1 large cinnamon stick
  • 1 tsp salt
  • ¼ tsp ground cloves
  • ¼ tsp ground pepper
  • 400 g (14oz) can chopped tomatoes in tomato juice
  • 4 tbsp tomato paste
  • 3 tbsp olive oil , or use cooking spray
  • 120 ml (1/2 cup) beef stock (broth)
  • 120 ml (1/2 cup) red wine or beef stock
  • 2 tbsp flat leaf parsley , chopped

Instructions

Instant Pot method

  • Heat olive oil in a large cast iron casserole or skillet and brown the beef, in batches, until nicely coloured on all sides. You can also brown the beef directly in your pressure cooker but don’t crowd the meat as it will stew rather than brown.
  • Heat the olive oil in your Instant Pot using the Sauté function. Add the shallots or onion and sugar and cook over medium heat for about five minutes, until softened.
  • Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
  • Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and cover.
  • Set vent to sealing and cook for 45 minutes at high pressure. Leave for 10 minutes natural release and then manually release the rest of the steam.
  • Stir in the chopped parsley and check the seasoning.
  • Serve with mashed potatoes, rice or orzo pasta.

Stovetop method

  • Heat the olive oil in a Dutch oven and cook the meat, in batches, so it browns evenly.
  • Take the beef out and deglaze the pan with a splash of the wine.
  • Lower the heat, and add the chopped onion and sugar. Cook for about five minutes, stirring, until softened.
  • Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
  • Stir in the chopped tomatoes, tomato paste, beef broth and wine. Please note you will need 2 cups (500ml) stock plus 1 cup (250ml) red wine for this method. Add the beef, stir together and bring to the boil then reduce heat to a simmer.
  • Cook for about 1 1/2- 2 hours until the beef is tender. Give the occasional stir and add more hot water if the pan gets a bit dry.
  • Stir in the chopped parsley and check the seasoning.
  • Serve with mashed potatoes, rice or orzo pasta.

Slow cooker method

  • Brown the meat and sauté the onion and garlic then add all the ingredients to the slow cooker pot and cook for 5 hours on high or up to 7-8 hours on low. 

Video

Notes

Please note you will need 2 cups (500ml) stock plus 1 cup (250ml) red wine for the stovetop method. Periodically check your pot and stir, adding more hot water if it is getting too dry.

Nutritional Info

Calories: 448kcal | Carbohydrates: 11g | Protein: 50g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 134mg | Sodium: 755mg | Potassium: 1155mg | Fiber: 1g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 11.8mg | Calcium: 83mg | Iron: 6mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

Filed Under: Beef, Lunch, Dinner and Side Dishes, Slimming Friendly Recipes

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Comments

  1. Maria says

    April 2, 2020 at 3:21 pm

    Make this next week

    Reply
    • Lucy Parissi says

      April 4, 2020 at 11:45 am

      hope you like it Maria! You can add more veggies if you like a richer stew, like carrots or squash etc,

      Reply
  2. Erica says

    March 2, 2020 at 8:15 pm

    5 stars
    A friend made this for Christmas dinner, and I liked it so much I copied the recipe 🙂 This is so delightful in the cold months – I like making a big batch in the slow cooker, and freezing it in individual portions to take for lunch with leftover potatoes or rice. I usually throw in some carrots because I need all the veggies I can get, and I like how the beef and carrots both seem to fall apart on the tongue. Thanks for such a great addition to my favourite recipes!

    Reply
  3. Elizabeth says

    November 17, 2019 at 5:34 pm

    5 stars
    It’s not even finished simmering and I’m giving it a 5 stars. I’m pregnant so I am adding lots of colorful root vegetables after it simmers for extra vitamins. Thanks so much for the recipe!

    Reply
    • Lucy Parissi says

      November 17, 2019 at 6:10 pm

      That made me smile! Congrats on the pregnancy <3

      Reply
  4. Yulin Robins says

    July 19, 2019 at 1:26 pm

    5 stars
    One of the best and delicious dishes from Corfu

    Reply
  5. Karem says

    February 17, 2019 at 12:28 am

    Have you made this using lamb instead if ground beef?

    Reply
    • Lucy Parissi says

      February 17, 2019 at 11:02 am

      I am not using ground beef in this recipe – using cubed beef. And yes I have made it with lamb it tastes just as delicious.

      Reply
  6. Nickki says

    November 19, 2018 at 8:20 am

    5 stars
    This stew looks like proper Winter comfort food. It’s very cold and frosty this morning so this would be perfect for dinner tonight!

    Reply
  7. Mandy says

    November 15, 2018 at 10:56 am

    5 stars
    Greek food is always so satisfying isn’t it. I usually associated it with summer dishes but this looks like a lovely filling winter dish.

    Reply
  8. Jane Saunders says

    November 15, 2018 at 10:38 am

    5 stars
    I have been eying up this stew for quite some time – it was already calling to me before the spruce up. Beef is a rare treat in our house and I adore a quality stew when we do get to eat it, so this is on my list to make very soon.

    Reply
  9. Cat | Curly's Cooking says

    November 14, 2018 at 9:42 pm

    5 stars
    This looks so deliciously rich and comforting. This is perfect for a cold night.

    Reply
  10. anna says

    November 14, 2018 at 8:15 pm

    5 stars
    such a stunner! it’s the ultimate comfort food.

    Reply
  11. Julia Frey says

    November 13, 2018 at 7:21 pm

    5 stars
    Wow what a stunner! I am putting this on my stews to make list and will be making asap. My whole family is into cozy meals like this one except for one. You can guess who.

    Reply
  12. Ralph says

    November 9, 2013 at 3:38 pm

    Nice. I know this stew with added pearl onions. Beef and cinnamon ( and redwine, for that matter ) work perfectly together 🙂 Enjoying your blog …

    Reply
  13. Sowmya Dinavahi says

    November 4, 2013 at 10:12 pm

    This looks fantastic! Definitely on my must make list.

    Reply
  14. Jen @ Blue Kitchen Bakes says

    November 4, 2013 at 4:46 pm

    This is my favourite kind of food at this time of year. I like the sound of the cinnamon and cloves, not something I've tried in a red wine based casserole before but will giving it a go soon 🙂

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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