Kokkinisto is a beloved Greek comfort dish featuring succulent beef slowly braised in a fragrant tomato sauce infused with warm spices and aromatic herbs. The name “Kokkinisto” means “reddened,” referring to the beautiful tomato-based sauce that gives this classic recipe its signature color and incredible depth of flavor. Served over pasta, rice, or mashed potatoes, this hearty dish is perfect for cozy family dinners and special occasions alike.
There’s something about a pot of Kokkinisto slowly simmering on the stove that makes our whole home feel warm and inviting. My husband always knows what’s for dinner the moment he catches the aroma of tomatoes, cinnamon, and herbs filling the kitchen. One Sunday, I prepared a large batch hoping for leftovers, but by the end of the evening, everyone had gone back for seconds and even thirds. Since then, this Greek classic has become one of our family’s most cherished comfort meals, especially during cooler months when we crave something hearty and satisfying.
Why This Kokkinisto Recipe
- Slow-cooked beef becomes incredibly tender and flavorful.
- Rich tomato sauce infused with traditional Greek spices.
- Simple ingredients come together to create a deeply satisfying meal.
- Perfect for serving over pasta, rice, or creamy mashed potatoes.
- Excellent for meal prep, as the flavors improve with time.
- A traditional Greek recipe that brings authentic Mediterranean flavors to the table.
- Comforting, hearty, and ideal for family gatherings.
Ingredients
- 2 lb (900 g) beef chuck or stewing beef, cut into large cubes
- 0.33 lb (150 g) yellow onion, finely chopped
- 0.02 lb (10 g) garlic, minced (3 cloves)
- 0.11 lb (50 g) olive oil
- 1 lb (450 g) crushed tomatoes
- 0.11 lb (50 g) tomato paste
- 3.3 lb (1.5 kg) beef stock
- 0.22 lb (100 g) dry red wine
- 1 cinnamon stick
- 2 bay leaves
- 0.01 lb (5 g) dried oregano
- 0.01 lb (5 g) salt, or to taste
- 0.004 lb (2 g) black pepper
- 0.02 lb (10 g) fresh parsley, chopped for garnish
Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef pieces and brown them on all sides until a deep golden crust forms.
- Add the chopped onion and cook until softened. Stir in the garlic and sauté for another minute until fragrant.
- Pour in the red wine and allow it to simmer for several minutes, scraping up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, tomato paste, beef stock, cinnamon stick, bay leaves, oregano, salt, and black pepper. Stir thoroughly.
- Bring the mixture to a gentle boil, then lower the heat and cover the pot.
- Simmer slowly for 1½ to 2 hours, stirring occasionally, until the beef becomes fork-tender and the sauce thickens beautifully.
- Remove the cinnamon stick and bay leaves before serving.
- Garnish with fresh parsley and serve hot over pasta, rice, mashed potatoes, or crusty bread.
Notes
- Lamb or chicken can be substituted for beef for a different variation.
- If the sauce becomes too thick during cooking, add a splash of additional stock or water.
- A pinch of allspice or a few whole cloves can enhance the traditional Greek flavors.
- Leftovers can be refrigerated for up to 4 days and taste even better the next day.
- Kokkinisto freezes well and can be stored for up to 3 months.
- Serve with Greek salad and crusty bread for a complete Mediterranean meal.
- Grated Kefalotyri or Parmesan cheese makes a delicious finishing touch when serving with pasta.