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Kokkinisto Greek Beef Stew

Kokkinisto Greek beef stew is a red wine and tomato-braised beef dinner seasoned with cinnamon and allspice. The beef cooks low and slow until fork-tender in a rich, warmly spiced sauce.
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Prep Time 15 minutes
Cook Time 2 hours 48 minutes
Total Time 3 hours 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion large, chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 1 cinnamon stick
  • 1 bay leaf
  • 0.5 tsp ground allspice

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat.
  3. Working in batches, brown the beef on all sides, about 8 minutes per batch, then transfer it to a plate.
  4. Add the onion to the pot and cook over medium heat, stirring often, until softened, about 5 minutes.
  5. Add the garlic and tomato paste and cook, stirring, for 1 minute.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  7. Simmer until reduced by about half, 3 to 4 minutes.
  8. Stir in the crushed tomatoes, beef broth, cinnamon stick, bay leaf, and allspice.
  9. Return the beef and any accumulated juices to the pot.
  10. Bring the stew to a simmer and cover.
  11. Cook over low heat until the beef is fork-tender, 2 to 2 1/2 hours, stirring occasionally.
  12. Remove and discard the cinnamon stick and bay leaf before serving.

Notes

For deeper browning, avoid crowding the beef and brown it in batches. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months.