Kokkinisto (Greek Beef Stew)

Kokkinisto is a Greek beef stew that will change your perspective on comfort food! Infused with rich, bold flavors of cinnamon, cloves and red wine, beef kokkinisto is a hearty dish that pairs great with mashed potatoes or orzo.

Kokkinisto is a deliciously comforting Greek stew that consists of beef chunks simmered in a spiced tomato sauce.

It's super easy to make, and it's always one of the first things I make every year when the weather starts to turn chilly.

What makes beef kokkinisto different from other beef stews is the flavor. In true Greek manner, expect a fragrant sauce that's rich, bold and utterly delicious.

A combination of red wine, cinnamon, ground cloves and bay leaves infuses the sauce with so much flavor you'll definitely fall in love with this stew.

While kokkinisto is typically made with beef, you can also use lamb or even chicken for a lighter version.

This stew is typically served with rice, pasta, orzo or mashed potatoes.

Why you'll love kokkinisto

• It's an incredibly flavorful beef stew made with red wine and cinnamon - that's a winning combination right there!
• Kokkinisto tastes even better the next day, so make a large batch, and that's two dinners and or/lunch sorted.
• You can add more veggies to make the stew even more nutritious.

What goes into this Greek beef stew

Beef - Any type of stewing beef works for kokkinisto. If your pot is small, brown the meat in batches - you want it to be browned on all sides.

Onion, carrot and celery - Dice the veggies as large or small as you like. I prefer to cut them smaller because they cook quicker that way.

Leek - This is optional, but I highly recommend it because it adds an extra layer of flavor.

Garlic - it goes without saying that there's no such thing as too much garlic in a stew, so feel free to add as much as you want.

Tomato paste + diced tomatoes - The mix of tomato paste and diced tomatoes is the perfect combination for a perfectly balanced tomato-ey sauce. Fresh tomatoes also work, but you need to make sure they're very ripe.

Aromatics - You'll need a cinnamon stick, bay leaves and ground cloves for the best flavor. You can also use 2-3 whole cloves instead of ground cloves if that's what you have.

Red wine - Any dry red wine works in kokkinisto, but I suggest using a wine you'd enjoy drinking. If you don't cook with wine, substitute it with extra beef broth and add a tablespoon of red vinegar.

Beef stock - Use your favorite beef stock in this recipe - stock cubes work just fine.

How to make beef kokkinisto

Heat the olive oil in a Dutch oven or a large, deep pan and brown the beef for 7-8 minutes over medium heat. Work in batches if needed to brown the meat on all sides and avoid overcrowding. Remove the beef from the pan with a slotted spoon and set it aside.

Add the onion, carrot and celery to the same pot and cook for 7-8 minutes. Next, add the leek and garlic and continue to cook for 5 minutes or until the veggies are tender, stirring occasionally.

Stir in the tomato paste, fresh thyme and ground cloves, then add the red wine and cook for 2-3 minutes until the alcohol mostly evaporates.

Next, stir in the diced tomatoes, sugar, bay leaves, cinnamon stick and beef stock. Add the cooked beef back to the pot, stir to combine and bring to a boil.

Lower the heat and simmer for 25 minutes or until the sauce thickens to your likening. Take out the bay leaves and cinnamon stick and stir in the fresh parsley.

Season to taste and serve with mashed potatoes, orzo or freshly cooked pasta.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an air-tight container. Kokkinisto actually tastes better the next day, so it's a great stew to make ahead.
• Reheat the stew on the stovetop or in the microwave.
• You can freeze kokkinisto for up to 3 months. Allow it to cook completely before transferring it to freezer-friendly containers.

Recipe notes and tips

• The beef will be tender after 25-30 minutes of simmering. If you have time, you can simmer it on low heat for up to two hours to allow the flavors to develop even more.
• Don't skip the sugar - it helps to cut the acidity of the tomatoes.
• This Greek tomato stew is the perfect recipe for a slow cooker. Brown the meat and saute the veggies, then transfer to a slow cooker, add all the other ingredients and cook for 5 hours on high or 8 hours on low.

If you liked this kokkinisto recipe, you might also like some of my other easy recipes with beef:

• Beef Keema (Mince Curry)
• Instant Pot Beef Barley Soup
• Cabbage Roll Soup
• Instant Pot Stuffed Pepper Soup
• Easy Cheesy Taco Pasta

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!