Entree: Greece – Aegean Islands – Κοκκινιστό ➤ Kokkinistó (Greek tomato-braised red meat stew flavored with cinnamon and bay, served with pasta or rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1 1/2 in (4 cm) cubes
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced — about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 cinnamon stick (or 1/2 tsp / 1 g ground cinnamon)
- 2 bay leaves
- 1 tsp (5 g) sugar (to balance acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) butter (optional, to finish the sauce)
- Chopped parsley for garnish
- To serve: 12 oz (340 g) dried pasta such as hilopites or tagliatelle, or 2 cups (400 g) cooked rice

Instructions

1. Pat the beef cubes dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without crowding, about 3–4 minutes per side, and transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onion to the pot and cook until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Pour in the red wine to deglaze the pot, scraping up browned bits, and simmer 2–3 minutes to reduce slightly.
4. Return the beef to the pot and add the crushed tomatoes, beef stock, cinnamon stick, bay leaves, sugar, remaining salt and pepper. Bring to a gentle simmer.
5. Cover and cook gently on low heat for 1 1/2 to 2 hours, or until the meat is fork-tender. Alternatively, transfer to a 325°F (160°C) oven and braise covered for the same time.
6. When the meat is tender, remove the lid and simmer uncovered 10–15 minutes to thicken the sauce to your liking. Stir in the butter if using for a glossy finish, adjust seasoning.
7. Remove the cinnamon stick and bay leaves. Serve the kokkinistó over cooked pasta or rice, sprinkle with chopped parsley, and offer grated kefalotyri or parmesan if liked.