Greek beef and tomato stew (“moskhari kokkinisto”)

This beef and tomato stew is a traditional Greek recipe, and its translation means “reddened beef”. This name is due to the color that the tomato sauce gives to the dish. The meat is cooked for a long time over low heat with vegetables and tomato, until a bite is so tender that it can be cut with a spoon.

The process in preparing this Greek beef and tomato stew does not differ greatly from other traditional Mediterranean stew recipes. Its main characteristic is that it’s cooked in tomato sauce as the main ingredient with the meat. In other stews, that place is taken by red wine (like in the legendary boeuf bourguignon) or meat broth.

The spices used are another highlight, since although it may be striking in other countries, it is very common in Greece to flavor the meat with cinnamon and cloves (as in the moussaka recipe). Thyme is a spice that combines perfectly with red meat, and it is also possible to use cumin or savory, according to preference.

The vegetables in the sauce serve to give more flavor to the stew and can be varied according to availability. For example, it is possible to replace celery with a leek.

Which meat is suitable for the Greek meat and tomato stew?

This stew is cooked over low heat for at least two hours, and for this it is advisable to choose lean cuts of meat that come for example from the leg or shoulder. Many of these cuts are tough when cooked quickly but become very tender after being simmered for enough time. Additionally, many of them have a high collagen component, which helps thicken the sauce.

If we have doubts about whether a cut is suitable for a long-cooking stew, we can follow a simple general rule: the meat from those muscles that are highly exercised more will be more fibrous and therefore harder. On the other hand, the muscles which are in less tension or movement tend to be more tender, like the sirloin for example.

The preparation of the stew:

Cut the meat into rather large bites. Heat a little extra virgin olive oil in a frying pan or pot and brown the pieces of meat. Remove and reserve. Chop the celery, onion, carrot and garlic. Add a little more oil if necessary, salt and sauté the vegetables over moderate heat. Then add the tomato paste, spices and stir for a minute. Deglaze the pan with the glass of wine and boil for a few minutes so that the alcohol evaporates. Return the meat to the pan, lightly salt and add the tomato. Continue cooking over low heat for at least two hours, or until the meat is tender.

How to serve this Greek beef and tomato stew:

Season the moskahri kokkinisto with a some ground pepper, a drizzle of extra virgin olive oil and a little fresh parsley or chopped green onion on top.

It can be enjoyed as is as a comforting dish for those cold winter days. Otherwise, we can serve it with some potatoes, white rice or some al dente pasta.

Tips and tricks:

1. It is worth taking note of the fundamental process, which will allow us to prepare any meat stew: brown the meat, sauté the vegetables, deglaze with a glass of wine, add tomato and/or broth, cover and cook over low heat until the meat is tender. In this way, we will always achieve a very good result. Then some details come into play to enhance the level of the dish: the choice of the cut of meat, the spices used, reducing or thickening the sauce with flour or cornstarch at the end of cooking, the chosen accompaniment, etc.