Greek Beef Stew In Tomato Sauce (Moshari Kokkinisto)

4.41 from 49 votes

Greek Beef Stew with fall-apart-tender beef chunks cooked in a rich and cozy tomato sauce infused with red wine and warm spices.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: Greek

Keyword: christmas, Dinner, Paleo

Servings:

Calories: 416kcal

olive oil
1500 grams (3.3 pounds) beef for stew chuck or chuck tender cut into 4cm (1½-inch) cubes/pieces
170 grams (1 large) onion minced
2 large garlic cloves crushed
60 ml sweet red wine or dry red wine + 1 teaspoon sugar added to the sauce
3 tablespoons tomato paste
500 grams (2 cups) tomato passata
2 bay leaves dried
12-14 pieces of cloves or ⅔ teaspoon ground cloves
10-12 pieces of allspice or 1 teaspoon ground allspice
1 small stick of cinnamon
875 ml (3½ cups) hot water or stock

Season the meat with salt and pepper. Let it sit at room temperature for 20 minutes.
Heat a splash of olive oil in a medium-sized cooking pot over high heat.
Add the meat and brown on both sides. Do this in batches so the temperature won't drop. Remove the meat from the pot and set aside covered to keep warm.
Saute onion in the same pot (if necessary, add an extra splash of olive oil) over moderate heat.
Add the garlic and spices (if using ground spices, add them later on together with the passata). Cook for a minute.
Stir in the tomato paste. Cook for 1-2 minutes more stirring constantly for the paste to caramelize.
Pour in the wine and deglaze the pot. Wait until it evaporates completely.
Return the meat to the pot along with its juices. Add the tomato passata and the bay leaves. Season with salt and pepper (add also the spices if using ground ones).
Pour in the hot water or stock.
Simmer covered for about one and a half hours at a low temperature. Or until the meat is fork-tender.
Uncover and raise the heat to medium-high. Simmer until the sauce thickens, stirring occasionally.
Serve with potato fries, boiled rice, or your favorite pasta!