Ingredients
Main Ingredients
- 3 tbsp olive oil (or use cooking spray)
- 3 pounds (1.3 kg) beef, cubed
- 5 shallots or 1 large onion, diced
- 1 tbsp granulated sugar (or sweetener)
- 3 garlic cloves, minced
- 1 bay leaf
- 1 large cinnamon stick
- 1 tsp salt
- ¼ tsp ground cloves
- ¼ tsp ground pepper
- 14 oz (400 g) crushed or chopped tomatoes
- 4 tbsp tomato paste
- ½ cup (125 ml) beef stock (broth)
- ½ cup (125 ml) red wine (Instant Pot method) or 1 cup (250 ml) red wine (stovetop/slow cooker method)
- 2 tbsp flat leaf parsley, chopped
Instructions
- Brown the Beef: Heat 2 tablespoons of olive oil in a large cast iron casserole or skillet over medium-high heat. Working in batches, brown the cubed beef evenly on all sides until nicely colored. For Instant Pot users, you may brown the beef directly in the pot using the Sauté function but avoid crowding the meat to ensure proper browning rather than stewing.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the pot or pan. Add diced shallots or onion and granulated sugar. Cook over medium heat for about five minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, bay leaf, cinnamon stick, ground cloves, salt, and ground pepper. Cook for an additional couple of minutes until the spices release their aroma.
- Add Tomatoes and Liquids: Mix in the crushed tomatoes, tomato paste, beef stock, and red wine. For Instant Pot method, use ½ cup red wine; for stovetop or slow cooker, use 1 cup red wine and 2 cups beef stock. Return the browned beef to the pot and stir thoroughly to combine all ingredients.
- Cook the Stew: Instant Pot: Seal the lid and set vent to sealing. Cook on high pressure for 45 minutes, then allow a natural release for 10 minutes before manually releasing any remaining pressure. Stovetop: Bring the mixture to a boil, then reduce heat to a low simmer. Cover and cook for 1½ to 2 hours, stirring occasionally and adding hot water if the stew becomes too dry, until the beef is tender. Slow Cooker: Transfer all ingredients to the slow cooker pot and cook on high for 5 hours or low for 7–8 hours.
- Finish and Serve: After cooking, stir in chopped flat-leaf parsley and adjust seasoning as needed. Serve hot alongside mashed potatoes, rice, or orzo pasta for a complete meal.
Notes
- For stovetop and slow cooker methods, use 2 cups (500 ml) beef stock and 1 cup (250 ml) red wine to ensure enough liquid for slow simmering.
- Periodically check the stovetop stew and stir to avoid sticking; add hot water if the liquid reduces too much.
- You can substitute granulated sugar with your preferred sweetener to balance the acidity of the tomatoes.
- Be careful not to overcrowd the beef when browning to achieve a rich and savory crust that enhances the stew’s flavor.
- Serving suggestion: kokkinisto pairs wonderfully with creamy mashed potatoes, fluffy rice, or traditional orzo pasta to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (Instant Pot), 1.5–2 hours (Stovetop), 5–8 hours (Slow Cooker)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
