This Kokkinisto has been a late-winter staple in my kitchen for years, the kind of dish that fills the house with slow-simmered aromas and invites everyone to linger at the table. I first found this version while digging through a grandmother's notebook of recipes, where the instructions were short on specifics but long on heart. I translated those few notes into something more precise, then learned by trial and error how much red wine and tomato paste coax out the best succulence from inexpensive beef cuts. The result is a rich, slightly sweet, and gently spiced stew that tastes deeper the next day.

What makes this preparation special is its flexibility: it shines whether you brown the meat and pressure-cook it for an evening when time is short, or let it bubble slowly on the stovetop to develop complex flavors. The texture is the real joy — bite-sized pieces of beef that fall apart with a fork, nestled in a glossy tomato-red sauce with little pops of cinnamon and the warmth of cloves. Serve it over creamy mashed potatoes, steamy rice, or orzo and you have a soul-satisfying meal that always feels like home.

Ingredients

• Olive oil: Use 3 tablespoons (or cooking spray) to brown meat and soften aromatics; choose a good extra-virgin for flavor if using it raw later.
• Beef: 3 pounds cubed — chuck or brisket works best for braising because of connective tissue that melts into gelatin for a silky mouthfeel.
• Shallots or onion: Five small shallots or one large onion, diced — the sugar will help with caramelization and round out the acidity of the tomatoes.
• Sugar: 1 tablespoon granulated sugar (or sweetener) to counterbalance the tomatoes’ acidity and give a gentle sheen to the sauce.
• Garlic: Three cloves, minced — adds depth and savoriness.
• Bay leaf, cinnamon stick, cloves: One bay leaf, one large cinnamon stick and 1/4 teaspoon ground cloves — these warm spices are characteristic of the Greek kokkinisto profile.
• Salt and pepper: 1 teaspoon salt and 1/4 teaspoon ground pepper to season — adjust at the end.
• Tomatoes: 14 ounces crushed or chopped canned tomatoes — use good-quality canned tomatoes for best flavor.
• Tomato paste: Four tablespoons to thicken and concentrate tomato flavor.
• Beef stock and red wine: 1/2 cup beef stock and 1/2 cup red wine for the Instant Pot method; use more stock and wine for stovetop (see notes). The wine adds acidity and depth; use a drinkable variety like a medium-bodied red.
• Parsley: Two tablespoons chopped flat-leaf parsley to finish, brightening the stew.

Instructions

Instant Pot — Brown the Meat: Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat and brown the beef in batches so pieces get a caramelized crust. This Maillard reaction builds flavor; don’t crowd the pan or the meat will steam instead of browning. Transfer browned pieces to the Instant Pot. Instant Pot — Sauté Aromatics: Add the remaining olive oil to the Instant Pot and use the Sauté function. Cook the diced shallots or onion with 1 tablespoon sugar for about five minutes until translucent and beginning to caramelize. Instant Pot — Spices and Liquids: Add the minced garlic, bay leaf, cinnamon stick, ground cloves, salt and pepper; cook one to two minutes until fragrant. Stir in crushed tomatoes, tomato paste, beef broth and red wine, scraping up any browned bits. Return the beef to the pot and stir to combine. Instant Pot — Pressure Cook: Seal the lid, set vent to sealing and pressure cook on high for 45 minutes. Allow a 10-minute natural release, then manually release remaining pressure. Remove the bay leaf and cinnamon stick, stir in chopped parsley, adjust salt and pepper and serve. Stovetop — Brown and Simmer: Brown the beef in a Dutch oven, deglaze with a splash of wine, then remove the meat. Sauté onion with sugar until softened, add garlic and spices, then return beef with tomatoes, tomato paste and a total of 2 cups beef stock plus 1 cup red wine. Bring to a simmer and cook gently 1 1/2 to 2 hours until tender. Slow Cooker — One-Pot Comfort: Brown the meat and sauté onion and garlic briefly, then transfer everything to the slow cooker. Add tomatoes, paste, stock and wine and cook 5 hours on high or 7–8 hours on low until the beef is falling-apart tender. Finish and Serve: Stir in the parsley and taste for seasoning. Serve over mashed potatoes, rice or orzo with a green side salad. If the sauce is too thin, reduce by simmering uncovered briefly; if too thick, add a splash of hot stock or water.

Storage Tips

Cool the stew to room temperature (no more than two hours at room temp) before refrigerating. Store in shallow airtight containers to speed cooling; refrigerate for up to three days. For longer keeping, freeze in meal-sized portions for up to three months — leave 1/2 inch headspace for expansion. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of stock or water as needed. Reheat to a rolling simmer and taste before serving to correct seasoning.

Ingredient Substitutions

If you don’t have red wine, replace it with an equal amount of beef stock plus 1 tablespoon balsamic vinegar for acidity, or use additional stock and a splash of red wine vinegar. For a deeper tomato flavor, roast a can of tomatoes in the oven briefly before adding. Swap beef for lamb shoulder for a more Mediterranean take. To make it lower-sodium, use low-sodium stock and reduce the added salt, then finish with lemon juice to brighten flavors without extra salt.

Serving Suggestions

Serve kokkinisto over buttery mashed potatoes, creamy polenta, or a bed of orzo to catch the sauce — each offers a different texture contrast. For a lighter meal, omit starchy sides and pair with steamed green beans, lemony roasted broccoli or a simple salad with cucumbers and dill. Garnish with parsley and a drizzle of good olive oil, and serve warm crusty bread on the side for sopping up sauce.

Cultural Background

Kokkinisto means "in red" in Greek, referring to the tomato-red sauce that gives this dish its name. It’s a classic Greek braise typically made with beef or lamb and flavored with cinnamon and cloves, spices that nod to Ottoman influences and the island-to-mainland culinary exchange in Greece. Historically, heartier braises were made for family gatherings in winter, and the technique emphasizes slow cooking to coax flavor from humble cuts of meat.

Seasonal Adaptations

In winter, use root vegetable sides like parsnip mash or roasted carrots to echo the stew’s warmth. In summer, lighten the dish by serving smaller portions with a chilled cucumber-tomato salad and a squeeze of lemon. For holiday menus, add a few whole roasted chestnuts or finish with a splash of good balsamic to deepen the sauce’s flavor for a celebratory plate.

Meal Prep Tips

Make a double batch and portion into freezer-friendly containers for quick weeknight dinners. The flavor improves after a day, making it an excellent make-ahead option. When reheating portions, do so over low heat with a little added stock, and for the best texture, avoid microwaving straight from frozen — instead thaw in the fridge overnight. Label containers with the date and reheating instructions for efficiency.

This kokkinisto is the kind of recipe that grows in the memory: simple techniques, warm spices, and the comfort of a pot simmered until the beef yields. I hope you enjoy making it and that it becomes a quiet favorite in your home too.