Perfect for the Fall/Winter Seasons
A classic Greek Beef Stew is a hearty and comforting dish that has been enjoyed by the greek people for generations. This classic comfort food consists of tender pieces of beef simmered with vegetables and aromatic herbs and spices, creating a flavorful and satisfying meal. With its rich and savory broth, beef stew is a perfect choice for cold winter days or when you’re craving a warm and filling meal.
The key to a delicious beef stew lies in the choice of ingredients and the cooking method. Typically, tough cuts of beef, such as chuck or brisket, are used in beef stew recipes. These cuts are perfect for stewing because they become incredibly tender when cooked low and slow. The beef is usually seared to develop a deep, caramelized flavor before it’s simmered in a flavorful broth.
Vegetables are another essential component of beef stew. Carrots, potatoes, celery, and onions are common additions, adding both flavor and texture to the dish. These vegetables release their natural sweetness into the broth during the slow cooking process, enhancing the overall taste of the stew.
The aromatic herbs and spices, such as bay leaves, thyme, and garlic, are key to elevating the stew’s flavor profile. They infuse the broth with earthy and herbaceous notes, creating a well-balanced and complex taste.
Beef stew is a versatile dish that can be customized to suit various culinary preferences. Some people prefer to add a splash of red wine for a deeper flavor, while others might include mushrooms or peas for added depth and color. The beauty of beef stew lies in its adaptability, making it a beloved dish in many households.
Whether served with a crusty piece of bread, fluffy mashed potatoes, or a bed of rice, beef stew is a comforting and satisfying meal that warms the body and soul. Its rich flavors and tender beef chunks make it a timeless classic that continues to be cherished by food enthusiasts worldwide. So, the next time you’re in the mood for a hearty and nourishing meal, consider preparing a pot of homemade beef stew and savoring the comforting flavors it has to offer.
Greek Beef Stew also called “Kokkinisto”
Kokkinisto is a Greek culinary term that refers to a style of cooking that involves braising or simmering meat in a tomato-based sauce. The word “kokkinisto” itself is derived from the Greek word “kokkino,” which means “red,” and this name reflects the characteristic red color of the tomato sauce used in these dishes.
In Greek cuisine, Kokkinisto is a popular cooking technique used for a variety of meats, including beef, lamb, and chicken. To prepare a Kokkinisto dish, the meat is typically seared or browned first to develop flavor, and then it is simmered in a sauce made from tomatoes, onions, garlic, olive oil, and various herbs and spices. This slow cooking process allows the meat to become tender and infused with the flavors of the sauce.
The exact ingredients and seasonings used in Kokkinisto can vary from one region of Greece to another and even from one family to another. Common herbs and spices include oregano, cinnamon, bay leaves, and sometimes a hint of red pepper flakes for a bit of heat. The result is a savory, aromatic, and slightly sweet tomato sauce that coats the meat and creates a rich and flavorful dish.
Kokkinisto dishes are often served with a side of rice, pasta, or crusty bread to soak up the delicious sauce. It’s a comforting and hearty meal that’s perfect for gatherings and family dinners, and it’s a great way to enjoy the bold flavors of Greek cuisine.
While Kokkinisto typically features meat, there are also vegetarian variations that use vegetables like eggplant or mushrooms cooked in a similar tomato-based sauce. These dishes are equally flavorful and satisfying, making Kokkinisto a versatile cooking method that can cater to various dietary preferences. Whether you’re a fan of meat or prefer plant-based options, Kokkinisto is a delicious and classic Greek cooking technique that’s worth trying if you want to explore the flavors of Greek cuisine. You can view our other greek recipes by clicking here.
Classic Greek Beef Stew (Kokkinisto)
- 1.5 lb.(s) Beef Stew Meat
- 4 clove(s) Fresh Garlic Sliced
- 3 clove(s) Fresh Garlic Minced
- 1 bunch Fresh Scallions Sliced Thin
- ½ bunch Fresh Parsley Rough Chop
- 1 whole Visalia Sweet Onion Small Dice
- 2 lb.(s) String Beans Ends Snipped Cut in ½
- 2 cup(s) Olive Oil
- 2 whole Yukon Gold Potato Large Peeled cut into six pieces
- 4 cup(s) MyPrepTable Tomato Sauce
- 2 cup(s) Red Cooking Wine Burgundy Recommended
- 3 cup(s) Beef Broth
- 1 T.T Salt & Pepper
- Gather all your ingredients and begin to peel and clean items.
- Sort out meat and cut into even cubes. Usually you'll get some chunks bigger than others. Tip: Cut Cubes evenly to ensure all portions will use the same amount of cooking time, so all cubes are tender.
- Snip string bean ends and cut beans in half.
- Once all ingredients are prepped and ready, place stock pot onto stove and get it to a high heating point.Tip: Before you begin always make sure all ingredients are ready to go before you begin your meals of choice. In French, the term is called Mis en Place.
- Place stock pot onto stove and get it really hot. Place one cup of olive oil and begin by adding your cubes of beef. Brown the outside, depending on stove and how hot your pan is sear the cubes till they are nice and brown for about 3-7 minutes.
- Once meat is browned, add the onions and sliced garlic and tomato paste. (Optional you can carrots, celery, also known as mirepoix). Stir onions and garlic into the meat and continue to cook until they begin to get soft, you will also be browning the tomato paste and don't worry about the food sticking to the bottom of the pan.
- Next you will deglaze the bottom of the pan by adding your wine. Using your wooden spoon, scrap the bottom of the pan, you will see everything incorporate into the stew.Tip: Deglazing is a cooking technique for removing residue or food buildup from the bottom of the pan using a liquid which adds flavor to any item in which you are braising.
- Once you are done deglazing, add the tomato sauce and beef broth to the stew.
- Begin to simmer at medium heat for 20-40 minutes. This will begin to cook and break down the tissue in the meat which over a small period of cooking time it will soften the stew meat.Tip: After 40 minutes your beef should be almost tender. If it needs more cooking time and another cup of water and cook for another 5-10 minutes.
- Once time has lapsed add your potato and string beans along with 1 cup of water and cook the stew for another 15 minutes. Make sure vegetables are submerged into liquid and stir occasionally.
- After almost 1 hour to 1 hour and 15 minutes of cook time, add your fresh herbs and stir. Let the stew sit for about 15 minutes before serving.Tip: Giving it rest time will allow the fresh herbs to combine with the stew as a whole giving it more flavor.