Moshari Kokkinisto or Reddened Beef Stew Recipe

By
Nancy Gaifyllia
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Updated on 07/19/19
beef stew
Foodcollection / Getty Images
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
682 Calories
51g Fat
15g Carbs
39g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 682
% Daily Value*
Total Fat 51g 66%
Saturated Fat 11g 55%
Cholesterol 114mg 38%
Sodium 711mg 31%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 11%
Protein 39g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: μοσχάρι κοκκινιστό, pronounced mohs-HAH-ree koh-kee-nee-STOH

Kokkinisto is a way of cooking, and translates as "reddened." It means that the meat is browned before adding to a stew made with a tomato-base sauce, and almost all types of meat can be cooked this way. Favorites are beef, lamb, and rooster.

Ingredients

  • 2 1/4 pounds of lean stewing beef, cut into 5-6 pieces
  • 1 1/3 cups of olive oil
  • 2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 6 cloves of garlic, minced
  • 3-4 whole cloves
  • 1 pound of onions, diced
  • 1 bay leaf
  • 1 tablespoon of tomato paste
  • 1/2 pound of fresh tomatoes, finely chopped
  • 1/2 cup of red wine
  • 9 cups of water

Steps to Make It

  1. Dissolve tomato paste in the red wine.

  2. In a large frying pan, brown the meat in hot olive oil. Remove meat from the pan and transfer to a stew pot.

  3. Keep the oil hot in the frying pan. Add onions and garlic to the hot oil and sauté until the onions are soft.

  4. Add fresh chopped tomato and wine with tomato paste, and cook for a few minutes until it melts, stirring with a wooden spoon.

  5. Add the tomato sauce to the meat in the stew pot, and stir in salt, pepper, bay leaf, and cloves.

  6. Add a small amount of water and turn heat to high. When it starts to boil, add remaining water slowly, stirring between each addition of water.

  7. When it reaches a full boil, cover, reduce heat to medium, and cook for 1 1/2 to 2 hours (test meat for tenderness), stirring occasionally.

Yield: serves 6-8