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
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.
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!
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.
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.
Step 4. Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and cover.
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.
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.
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
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.
Cush says
Tried this using stove top. It came out super sweet. Had to temper it with some apple cider vinegar and a little salt. Ill have to try the pressure cooker method in the future.
Danielle says
This was better than in greece!!! Thank you
Peggy says
I think I came late to this party but just made this for dinner tonight. Delish! I served it with a dollop of sour cream and a sprinkle of Sumac. I do have a question though. Your notes indicate to check the pot periodically and add hot water if it is get too dry. When I got to the simmer stage, I covered the pot on the stove top. Mine never got “dry.” Should I have left the lid off for liquid to escape?
Lucy Parissi says
If you leave the pot partially covered so that some steam can escape. If it is too watery you can always bring it to a simmer with the lid off so it thickens
Shawn Lawton says
This was honestly, one of the tastiest dishes I’ve ever cooked! We absolutely LOVED this dish…so full of flavor. I added carrots and cooked in the Instant Pot and served it over Orzo. Thanks so much for this recipe! I’m cooking Mediterranean all summer and this one will be repeated for sure…maybe multiple times! The taste is still lingering on my palate as I type and my tummy feels warm and satisfied!
Lisa says
Tasted delicious. Added a bit of pimente d’espelette spices and Greek spice mix as well as carrots and zucchini. My family loved it 😊 Thanks for sharing.
Jackie Hare says
Just made this under pressure. I’ll be portioning it to freeze as I’m on my own. I’ve tasted it and it’s delicious. I’ll be having it with tagliatelle for my evening meal. I have some Greek yoghurt which I’ll have on it with a sprinkling of paprika.
Thank you for the recipe.
Lucy Parissi says
Glad you enjoyed it Jackie! 🙂
Maria says
Make this next week
Lucy Parissi says
hope you like it Maria! You can add more veggies if you like a richer stew, like carrots or squash etc,
Erica says
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!
Elizabeth says
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!
Lucy Parissi says
That made me smile! Congrats on the pregnancy <3
Yulin Robins says
One of the best and delicious dishes from Corfu
Karem says
Have you made this using lamb instead if ground beef?
Lucy Parissi says
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.
Nickki says
This stew looks like proper Winter comfort food. It’s very cold and frosty this morning so this would be perfect for dinner tonight!
Mandy says
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.
Jane Saunders says
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.
Cat | Curly's Cooking says
This looks so deliciously rich and comforting. This is perfect for a cold night.
anna says
such a stunner! it’s the ultimate comfort food.
Julia Frey says
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.
Ralph says
Nice. I know this stew with added pearl onions. Beef and cinnamon ( and redwine, for that matter ) work perfectly together 🙂 Enjoying your blog …
Sowmya Dinavahi says
This looks fantastic! Definitely on my must make list.
Jen @ Blue Kitchen Bakes says
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 🙂