Kokkinisto-Greek Braised Beef In Red Sauce is an authentic traditional recipe you will love. Melt-in-your-mouth beef is slow-cooked in a rich tomato sauce with extra virgin olive oil, herbs, onion, and garlic. Serve it over mashed potatoes, rice or french fries for an unforgettable meal!

If you love this Kokkinisto-Greek Braised Beef In Red Sauce, you will also love, Braised Greek Chicken In Tomato Sauce, Stifado–Greek Red Wine Beef Stew or Pork Stew With Chickpeas!

A plate on table with kokkinisto-Greek braised beef in tomato sauce, three potato fries and utensils.

Why this recipe sings

If you’re looking for an authentic and delicious meal, you should definitely try our kokkinisto-Greek braised beef in red sauce. The beef comes out very tender and delicious, and the bright red, flavorful sauce is worthy of wild bread dipping.

This recipe is budget-friendly and has few ingredients. The best meat to use is chuck, which is one of the most economical cuts of beef.

Kokkinisto is one of the classic Greek recipes with variations cooked all over Greece. You can serve it over mashed potatoes, rice, or even french fries for a truly unforgettable meal!

Here is what you need

Containers with ingredients for kokkinisto-braised beef on a table. Beef chuck roast, olive oil, salt, all spice, chili flakes, brith, fresh oregano and spearmint, chopped tomatoes, onion, garlic and cinnamon.
  • Beef chuck roast. Cut into 5 cm /2-inch pieces.
  • Onion and garlic.
  • Ripe tomatoes. Peeled and chopped
  • Broth. It can be chicken, beef, or vegetable.
  • Bay leaf, cinnamon stick, and whole allspice.
  • Fresh oregano sprigs. If unavailable for dried oregano instead.
  • Extra virgin olive oil.
  • Fresh spearmint leaves. For serving. Optional.
  • Sea salt and chili flakes. The flakes are optional. I use them in almost all my recipes for a little kick.

How to make it

For best results, the meat must be at room temperature.

Blot the beef pieces with a paper towel to completely dry them and season with sea salt.

In a wide and heavy bottom pot, heat the olive oil.

Four pieces of beef searing in olive oil in a pot.

Sear the meat in batches until it is well browned on all sides, forming a crust.

Transfer the browned pieces with a slotted spoon to a plate.

Close up of diced onion, garlic, cinnamon stick and a bay leaf sautéing in a pot.

Add the diced onions to the pot, season with a pinch of sea salt, and sauté, scrubbing the bottom of the pot with a wooden spoon to release the delicious fond (burnt remains from the meat) for 5 minutes, on medium heat, until they turn golden.

Close up of a red sauce in a pot with cinnamon sticks.

Add the diced garlic, cinnamon stick, bay leaf, and allspice and saute for 2-3 minutes. Add the chopped tomatoes. Stir and cook for 10 minutes.

Close up of a kokkinisto-braised beef in tomato sauce cooking.

Transfer the meat back with the juices accumulated on the plate. Add the broth. Bring to a boil. Lower heat, cover the pot and simmer for 2½ hours. You want the sauce to simmer gently, with a few bubbles on its surface. 

A plate on  table with kokkinisto-Greek braised beef in tomato sauce, three potato fries and utensils.

Uncover and taste the meat. It should be tender and easy to shred with a fork. Remove from the heat, add the mint and season to taste with sea salt and freshly ground pepper.

Let the kokkinisto rest for 10 minutes and serve.

How to serve it

A plate on table with kokkinisto-Greek braised beef in tomato sauce, three potato fries and utensils.

Here, kokkinisto is served with crispy fries, and crusty bread. It goes well with orzo, rice or pasta like tagliatelle. Sprinkle feta of lots of parmesan and enjoy!

Other suitable sides are a traditional Greek tomato salad (add a few capers for some salty note), potato fritters with feta, and rosemary potatoes with parmesan.

Use the leftovers to make Greek loaded fries. Trust me you will love them!

Helpful tips and tricks

  • When tomatoes are not in season, I prefer canned authentic San Marzano D.O.P. whole tomatoes. I crush them with my hands and place them and all their liquids in the sauce.
  • Use tomato paste and regular canned chopped tomatoes like Cento for a more budget-friendly option. The trick is to add a tablespoon of the paste while you saute the onions and garlic. It will deepen and bring out the flavor of ordinary canned tomatoes. Next, add the tomatoes, let the sauce cook for ten minutes, then taste to check if it’s too acidic. If that is the case, add half a teaspoon of sugar to the sauce and stir.
  • If there is a lot of liquid in the pot after cooking, remove the beef pieces and simmer the red sauce for 10 to 20 minutes to reduce it.
  • If you prefer a thicker sauce, sprinkle it with some flour and stir vigorously. Cook for a few minutes while stirring. The flour will thicken the sauce. Please don’t overdo it. Add a tiny bit of flour at a time until the sauce reaches your preferred consistency.

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A plate on table with kokkinisto-Greek braised beef in tomato sauce, three potato fries and utensils.

Kokkinisto-Greek Braised Beef In Red Sauce

by Jenny | The Greek Foodie
Kokkinisto-Greek Braised Beef In Red Sauce is a delicious authentic recipe The rich red sauce made with ripe tomatoes, olive oil, herbs, onion, and garlic.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 703 kcal

Equipment

  • large heavy bottomed pot

Ingredients
  

  • 2 lbs chuck roast cut into pieces for stew
  • cups onions diced
  • 5 garlic cloves minced
  • 3 cups ripe tomatoes peeled and chopped
  • 1 cup stock chicken, beef, or vegetable
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 fresh oregano sprigs
  • 2-3 all spice whole
  • ½ cup extra virgin olive oil

For serving

  • fresh mint leaves
  • chili flakes
  • extra virgin olive oil for drizzling

Instructions
 

  • For best results, the meat must be at room temperature.
    Blot it with a paper towel, to completely dry it.
    Season with sea salt.
  • In a wide and heavy bottom pot heat the olive oil.
    Over high heat sear the meat, in batches, until it is well browned on all sides, forming a crust.
    Transfer the browned pieces with a slotted spoon to a plate.
  • Add the diced onions to the pot, season with a pinch of sea salt and sauté, scrubbing the bottom with a wooden spoon to release the delicious fond (burnt remains from the meat).
    Saute onions for 5 minutes, on medium heat, until they turn golden.
  • Add the diced garlic, cinnamon stick, bay leaf, and allspice, and saute for 2-3 minutes.
    Add the fresh chopped tomatoes and stir. Cook for 10 minutes.
    Transfer the meat back with the juices accumulated on the plate. Add the broth. Bring to a boil. Lower heat, cover the pot, and simmer for 2½ hours.
    You want the sauce to simmer gently, with a few bubbles on its surface. 
  • Uncover and taste the meat. It should be tender and easy to shred with a fork.
    Remove from the heat, add some spearmint leaves and season to taste with sea salt. Add some chili flakes if you like.
    Let the kokkinisto rest for 10 minutes and serve with fried potatoes and a tomato salad.

Notes

  • When tomatoes are not in season, I prefer canned authentic San Marzano D.O.P. whole tomatoes. I crush them with my hands and place them and all their liquids in the sauce.
  • Use tomato paste and regular canned chopped tomatoes like Cento for a more budget-friendly option. The trick is to add a tablespoon of the paste while you saute the onions and garlic. It will deepen and bring out the flavor of ordinary canned tomatoes. Next, add the tomatoes, let the sauce cook for ten minutes, then taste to check if it’s too acidic. If that is the case, add half a teaspoon of sugar to the sauce and stir.
  • If there is a lot of liquid in the pot after cooking, remove the beef pieces and simmer the red sauce for 10 to 20 minutes to reduce it.
  • If you prefer a thicker sauce, sprinkle it with some flour and stir vigorously. Cook for a few minutes while stirring. The flour will thicken the sauce. Please don’t overdo it. Add a tiny bit of flour at a time until the sauce reaches your preferred consistency.
  • Substitute whole allspice with one teaspoon ground allspice. If unavailable, use ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves.
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 703kcalCarbohydrates: 13gProtein: 45gFat: 53gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gTrans Fat: 2gCholesterol: 156mgSodium: 428mgPotassium: 1131mgFiber: 3gSugar: 6gVitamin A: 1100IUVitamin C: 21mgCalcium: 88mgIron: 6mg
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Kokkinisto-Greek Braised Beef In Red Sauce

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5 from 13 votes (4 ratings without comment)

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Recipe Rating




11 Comments

  1. 5 stars
    My mom used to throw leftover steak in her homemade spaghetti sauce and I loved the flavor. I was trying to find a steak and tomato recipe that would kind of be similar but with a little more pizazz and this was it! Turned out delicious and just what I was looking for!

  2. This looks like the kind of dish I can really sink my teeth into. It reminds me of my grandpa’s goulash but with more spices. I can’t wait to try this recipe.

  3. 5 stars
    I loved the flavor of this and can’t wait to make it again. Can it be made in a slow cooker and how so? I’d love to have it ready when I get home from work during the week.

  4. 5 stars
    This sounds so good and I can’t wait to make it. Rather than using whole allspice, can I use ground? I use ground allspice in most of my Middle Eastern recipes, and don’t have whole on hand.

    1. Hi Maddy! Yes, absolutely you can use ground allspice.
      Substitute the whole allspice with one teaspoon ground. If unavailable, use ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves.

      Thanks so much! x Jenny

  5. 5 stars
    The beef was so good, it was tender and so flavorful! We served it with mashed potatoes to scoop up all that delicious tomato sauce. We’re definitely trying it the the more classic way with fries next time!

  6. 5 stars
    The tender beef simmered in that aromatic red sauce is a hearty and soul-warming dish. It was perfect for sharing with my loved ones!