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Greek Beef Stew in Tomato Sauce (Moshari Kokkinisto)

🇬🇷 Greece

Servings: 6 Prep: 15 minutes Cook: 2 hours Total: 2 hours 15 minutes

Ingredients

  • olive oil
  • 1500 g (3.3 lbs) beef chuck, cut into 4cm cubes
  • 1 large onion, minced
  • 2 large garlic cloves, crushed
  • 60 ml sweet red wine (or dry red wine + 1 tsp sugar)
  • 3 tablespoons tomato paste
  • 500 g (2 cups) tomato passata
  • 2 dried bay leaves
  • 12-14 whole cloves (or 2/3 teaspoon ground cloves)
  • 10-12 allspice berries (or 1 teaspoon ground allspice)
  • 1 small cinnamon stick
  • 875 ml (3½ cups) hot water or stock
  • salt and pepper, to taste

Steps

  1. Season the beef with salt and pepper, and let it sit at room temperature for 20 minutes.
  2. Heat a splash of olive oil in a medium pot over high heat.
  3. Brown the meat in batches to avoid dropping the pot's temperature, then remove and set aside, covered.
  4. In the same pot, sauté the onion over moderate heat, adding more oil if needed.
  5. Add the garlic and whole spices (if using ground spices, add later with the passata). Cook for 1 minute.
  6. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it caramelizes.
  7. Pour in the wine to deglaze the pot, and cook until it evaporates completely.
  8. Return the meat and its juices to the pot. Add the tomato passata and bay leaves, and season with salt and pepper (add ground spices now if using).
  9. Pour in the hot water or stock.
  10. Cover and simmer on low heat for about 1.5 hours, or until the meat is fork-tender.
  11. Uncover, raise heat to medium-high, and simmer until the sauce thickens, stirring occasionally.
  12. Serve with potato fries, boiled rice, or pasta.

Source: realgreekrecipes.com