There are dishes that every Greek family knows. We’ve all had this dish at home or at a taverna. There may be some minor differences but the basics of the dish remain.

In today’s case, we’re talking about Beef Kokkinisto aka “reddened” beef. This is a slow cooked beef stew in tomato sauce with spices. Some use cinnamon, some allspice, some clove and some all three!

I will switch around the spices, depending on mood. The side also gets switched-up. Here I am serving Kokkinisto with pasta but this dish is also enjoyed with Stovetop Rice, Olive Oil Fries or Mashed Potatoes.

Beef Kokkinisto with Makaronia

(serves 4-6)

1 kg. of chuck beef, cut into large pieces

1/2 cup olive oil

2 medium red onions, diced

1 carrot, shredded with your box grater

4 cloves garlic, smashed

3 bay leaves

5-6 whole allspice berries

1/2 cup dry red wine

1 Tbsp. tomato paste

2 cups plum tomatoes, pureed

1 cup water or stock

salt and pepper to taste

1/8 tsp ground cinnamon

500 spaghetti or Greek bucatini (like Misko no. 3)

1. Add enough olive oil to cover the bottom of a large pot. Turn heat to medium-high. Season your meat well with salt and pepper and brown all sides in batches. Set meat aside.
2. Lower heat to medium, add your onions, carrots, garlic and sweat for about 5-6 minutes or until softened.
3. Add the remaining olive oil, bay leaves, allspice, wine, tomato paste, tomato sauce. Stir then add your meat back into the pot. Add enough hot water to almost cover the meat.
4. Season with some salt and pepper. Simmer with the lid on slightly ajar for for 80-90 minutes or until meat is tender (stir occasionally).
5. If you desire a thicker sauce, simmer uncovered another 15 minutes.
6. Serve atop of pasta, top with lots of grated dry Mizithra or Kefalotyri cheese.

Note on Greek Cheeses: Dry mizithra and Kefalotyri cheeses can be found at Greek specialty stores. Romano Pecorino is a good substitute for Kefalotryi.