Beef Kokkinisto (Greek Cinnamon-Tomato Braised Beef)

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes

Quick Ingredients

• 2 lb (900 g) beef chuck, cut into 2 in (5 cm) chunks
• 2 tsp kosher salt, 1 tsp black pepper
• 3 tbsp olive oil
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 1 medium carrot, diced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup (240 ml) beef broth or water
• 1 cinnamon stick, 4 whole cloves, 2 bay leaves
• 1 tsp dried oregano, 1 tsp sugar
• 12 oz (340 g) pasta, or 1 1/2 cups (290 g) long-grain rice, or 2 lb (900 g) potatoes
• 2 tbsp chopped fresh parsley (for garnish)
• Optional: 1/2 cup (40 g) grated kefalotyri or Parmesan cheese

Do This

• 1. Pat beef dry, season with salt and pepper. Brown in hot olive oil in a heavy pot in batches; set browned pieces aside.
• 2. In the same pot, cook onions, carrot, and a pinch of salt until soft and golden. Stir in garlic, then tomato paste; cook until darkened.
• 3. Deglaze with red wine, scraping the bottom. Simmer 2 minutes to reduce slightly.
• 4. Add crushed tomatoes, broth, cinnamon stick, cloves, bay leaves, oregano, sugar, and browned beef with juices. Bring to a gentle simmer.
• 5. Cover and cook on very low heat for 1 3/4–2 hours, stirring occasionally, until beef is fork-tender.
• 6. Uncover for the last 15–20 minutes to thicken if needed. Remove cinnamon, cloves, and bay leaves. Adjust salt and pepper.
• 7. Meanwhile, cook pasta, rice, or potatoes. Serve beef and sauce on top, garnished with parsley and optional grated cheese.

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Why You’ll Love This Recipe

• Deep, comforting flavors from slow-braised beef, warm cinnamon, and cloves in a rich tomato sauce.
• Very forgiving: simmer it gently and it only gets better, making it perfect for relaxed weekend cooking.
• Versatile serving options: ladle it over pasta, rice, or potatoes and you have a complete, hearty meal.
• Even better the next day, so it is ideal for meal prep or entertaining with minimal last-minute stress.

Grocery List

• Produce: 2 medium onions, 4 garlic cloves, 1 medium carrot, fresh parsley, potatoes (if serving), optional fresh flowers or herbs for garnish.
• Dairy: Optional: kefalotyri, kefalograviera, or Parmesan cheese (for serving).
• Pantry: Beef chuck, olive oil, kosher salt, black pepper, tomato paste, canned crushed tomatoes, beef broth or stock, dry red wine, cinnamon stick, whole cloves, bay leaves, dried oregano, sugar, pasta or rice.

Full Ingredients

For the Beef Kokkinisto

• 2 lb (900 g) beef chuck or stewing beef, cut into 2 in (5 cm) cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 2 medium yellow onions, finely chopped
• 1 medium carrot, finely diced (about 1/2 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup (240 ml) beef broth or water
• 1 cinnamon stick (about 3 in / 7–8 cm)
• 4 whole cloves
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp sugar (balances acidity)
• Optional: 1/8 tsp ground allspice for extra warmth

For Serving (choose one starch)

• Pasta: 12 oz (340 g) pasta such as bucatini, spaghetti, or short-cut pasta (penne, rigatoni, or orzo)
• Or Rice: 1 1/2 cups (290 g) long-grain rice, plus water and salt for cooking
• Or Potatoes: 2 lb (900 g) potatoes (waxy or all-purpose) for boiling, mashing, or roasting, plus salt and a little olive oil or butter

For Garnish (optional but recommended)

• 2 tbsp finely chopped fresh parsley
• 1/2 cup (40 g) grated kefalotyri, kefalograviera, or Parmesan cheese

Step-by-Step Instructions

Step 1: Prep and Season the Beef

Cut the beef chuck into large, even chunks about 2 in (5 cm) across. Trim off any very large pieces of hard fat, but do not over-trim; a bit of marbling keeps the meat juicy and flavorful as it braises.

Pat the beef dry thoroughly with paper towels. This helps it brown instead of steam. Place the pieces in a bowl and sprinkle with 2 tsp kosher salt and 1 tsp black pepper. Toss to coat all sides evenly and let the beef sit at room temperature while you prepare the vegetables (about 10–15 minutes).

Step 2: Brown the Beef

Heat 2 tbsp of the olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is shimmering and just beginning to smoke, add a single layer of beef pieces without crowding the pan. Brown on all sides, turning as needed, for about 6–8 minutes per batch. You are aiming for a deep brown crust, which builds flavor for the sauce.

Transfer browned beef to a plate and repeat with the remaining beef, adding the remaining 1 tbsp olive oil if the pot looks dry. Do not rush this step; good browning is the foundation of the dish’s rich taste. Keep all browned bits in the pot; they will be deglazed into the sauce.

Step 3: Soften the Aromatics

Reduce the heat to medium. If there is excess fat in the pot (more than about 2–3 tbsp), spoon some off, but leave enough to cook the vegetables. Add the chopped onions, diced carrot, and a small pinch of salt. Cook, stirring often and scraping up any browned bits, until the onions are soft, translucent, and just starting to turn golden, about 8–10 minutes.

Add the minced garlic and cook for 30–60 seconds, until fragrant but not browned. Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes. The tomato paste should darken slightly and stick a bit to the bottom; this step intensifies its flavor and sweetness.

Step 4: Deglaze and Build the Sauce

Pour in the red wine and immediately scrape the bottom of the pot with a wooden spoon to release all the caramelized bits. Let the wine simmer briskly for about 2 minutes to reduce slightly and cook off the harsh alcohol aroma.

Add the crushed tomatoes, beef broth (or water), cinnamon stick, whole cloves, bay leaves, dried oregano, sugar, and, if using, the ground allspice. Stir everything together well. Return the browned beef and any accumulated juices on the plate to the pot, nestling the pieces into the sauce so they are mostly submerged.

Step 5: Slow-Braise Until Fork-Tender

Bring the pot just up to a gentle simmer over medium heat. As soon as it is bubbling lightly, reduce the heat to low so the liquid barely trembles. Cover the pot with a tight-fitting lid.

Simmer, covered, for 1 3/4 to 2 hours, stirring every 20–30 minutes to make sure nothing sticks to the bottom. If the sauce seems to be reducing too much before the meat is tender, add a splash of water or broth. The beef is done when it is very tender and can be pulled apart easily with a fork.

Step 6: Thicken and Season the Sauce

Once the beef is tender, remove the lid. If the sauce is thinner than you like, continue to simmer uncovered over low heat for 10–20 minutes, stirring occasionally, until it has thickened to a rich, glossy consistency that coats the back of a spoon. If it ever looks too thick, add a bit of water or broth.

Fish out and discard the cinnamon stick, cloves, and bay leaves (they are not pleasant to bite into). Taste the sauce and adjust seasoning with more salt and pepper as needed. If it tastes a bit sharp or acidic, another small pinch of sugar can gently round out the flavor.

Step 7: Cook Your Starch and Serve

While the beef finishes cooking and the sauce thickens, prepare your chosen base:

• Pasta: Bring a large pot of salted water to a boil. Cook 12 oz (340 g) pasta according to package directions until al dente. Drain, then toss with a drizzle of olive oil.
• Rice: Rinse 1 1/2 cups (290 g) long-grain rice under cold water. Cook according to package directions with a pinch of salt until tender and fluffy.
• Potatoes: Peel if desired and cut 2 lb (900 g) potatoes into chunks. Boil in salted water until tender, 15–20 minutes, then drain. You can serve them simply with a drizzle of olive oil, or mash with a bit of butter and salt.

To serve, spoon the hot pasta, rice, or potatoes into shallow bowls or onto plates. Ladle generous portions of beef and its tomato-cinnamon sauce over the top. Sprinkle with chopped fresh parsley and a shower of grated kefalotyri or Parmesan, if using. Serve immediately, with crusty bread to mop up the sauce if you like.

Pro Tips

• Go low and slow: Keep the braise at a very gentle simmer. Vigorous boiling can toughen the meat; a lazy bubble yields meltingly tender beef.
• Do not rush the browning: Searing in batches and giving each side time to brown deeply adds huge depth of flavor to the final sauce.
• Adjust the aromatics: For a stronger cinnamon-clove note, leave the cinnamon stick in until serving; for a milder flavor, remove it after 1 hour of simmering.
• Skim excess fat: If the sauce looks oily near the end, gently skim off some surface fat with a spoon for a cleaner, more balanced dish.
• Better the next day: Like many braises, this tastes even better after resting overnight. Cool, refrigerate, and reheat gently for maximum flavor.

Variations

• Oven-Braised Kokkinisto: After adding the liquids and spices, bring to a simmer, cover, and transfer the pot to a 325°F (165°C) oven. Bake for 2–2 1/2 hours, until the beef is tender. This gives beautifully even heat and is hands-off.
• Slow Cooker Version: Brown the beef and sauté the aromatics on the stovetop, then transfer everything to a slow cooker. Cook on Low for 8–9 hours or High for 4–5 hours, until fork-tender. Thicken the sauce with the lid off at the end if needed.
• With Pearl Onions or Potatoes in the Pot: For a rustic one-pot meal, add 1–2 cups of peeled pearl onions or small waxy potatoes during the last 45 minutes of braising so they become tender but do not fall apart.

Storage & Make-Ahead

Let the beef kokkinisto cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. This dish also freezes very well: portion into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to make it ahead for guests, cook the beef and sauce the day before, chill, and reheat while you cook fresh pasta, rice, or potatoes just before serving.

Nutrition (per serving)

Approximate values per serving (beef and sauce only, based on 6 servings): about 450 calories; 28 g protein; 30 g fat; 10 g carbohydrates; 2 g fiber; 6 g sugar; 780 mg sodium. Adding pasta, rice, or potatoes will increase carbohydrates and total calories. These numbers are estimates and will vary with exact ingredients and portion sizes.