Name: Spiced Red Wine Beef Kokkinisto
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4
Ingredients: 2 lbs beef cubes, patted dry; 2 cups red wine, divided; 28 oz tomato sauce; 1 cinnamon stick; 6 whole cloves; 1 tsp salt, or to taste; 1/2 tsp ground black pepper, or to taste; 2 tbsp olive oil; Pinch of sugar (optional, if available in spice cabinet)

Description

This modern Greek stifado variation braises tender beef cubes in red wine and tomato sauce with warm spices like cinnamon and cloves for depth without onions or garlic. Slow-simmered in a Dutch oven for rich flavors, it elevates the classic with a contemporary wine reduction finish. Ready in about 2 hours, it's hearty and aromatic.

Cultural Background

Kokkinisto, meaning "reddened," is a traditional Greek braised beef dish featuring tomato sauce and red wine, often associated with family Sunday meals. It shares roots with stifado, a stew influenced by Venetian and Ottoman traditions introduced to Greece centuries ago, where tomatoes became common after the 16th century. This version honors grandmother-style home cooking by omitting alliums while adding a modern wine reduction twist for concentrated flavor.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 1 hour 45 minutes
TOTAL TIME: 2 hours
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

2 lbs beef cubes, patted dry
2 cups red wine, divided
28 oz tomato sauce
1 cinnamon stick
6 whole cloves
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
2 tbsp olive oil
Pinch of sugar (optional, if available in spice cabinet)

Instructions

Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add beef cubes in a single layer without crowding and sear for 3-4 minutes per side until deeply browned on all sides, working in batches if needed. Remove beef to a plate and set aside.
Reduce heat to medium. Pour in 1 cup of the red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until slightly reduced.
Stir in the tomato sauce, cinnamon stick, whole cloves, salt, pepper, and optional sugar. Return the seared beef cubes and any juices to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
While the stew simmers, pour the remaining 1 cup red wine into a small saucepan. Bring to a simmer over medium heat and reduce by half, about 10-15 minutes, until syrupy and concentrated. Set aside.
Once the beef is tender, uncover the Dutch oven and stir in the reduced wine. Simmer uncovered for an additional 10-15 minutes to meld flavors and achieve a glossy finish. Remove cinnamon stick and cloves before serving. Taste and adjust seasoning if needed.

Tips

- Brown the beef thoroughly in batches for maximum flavor development and to avoid steaming the meat.
- Avoid boiling the stew vigorously during simmering to prevent toughening the beef; maintain a gentle bubble.
- If tomato sauce is very acidic, the optional pinch of sugar balances it nicely; substitute with a splash more red wine if preferred.

Nutrition

Calories: 480
Protein: 42g
Carbs: 18g
Fat: 22g