Name: Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Greek
Ingredients: 2 1/2 lbs (1.1 kg) beef chuck or shank, cut into large chunks; 3 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1/2 cup (120ml) dry red wine; 1 can (14 oz / 400g) crushed tomatoes; 2 fresh tomatoes, grated or chopped; 1 cinnamon stick; 2 whole cloves; 1 cup (240ml) beef broth or water (more as needed); Salt and pepper, to taste; 1 tsp sugar (optional); 3 cups cooked medium-grain rice (preferably day-old); 2 tbsp olive oil; 2 eggs, lightly beaten; Salt and pepper, to taste; 2 tbsp chopped parsley, plus more for garnish

If you’re craving a hearty, comfort-filled dinner with personality, Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce is a dish that deserves a spot on your table. This beloved Greek classic is all about tender chunks of beef simmered in a vibrantly spiced tomato and red wine sauce, served with golden, fluffy fried rice on the side. The stew’s aromatic cinnamon and cloves infuse the sauce with warmth, while fresh tomatoes keep things lively and bright. If you love when food transports you to someplace sun-drenched and full of tradition, get ready to make a batch of the unforgettable Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce.

Ingredients You’ll Need

Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a parade of specialty items for this recipe, just a handful of vibrant Mediterranean staples. Each ingredient shines, building complex flavors and textures that make Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce such a memorable, soul-warming dish.

Beef chuck or shank: Choose well-marbled cuts for melt-in-your-mouth tenderness and maximum flavor.
Olive oil: Adds richness and a hint of the Mediterranean to both the stew and the fried rice.
Onion: A slow-cooked onion gives beautiful sweetness and a savory base to your sauce.
Garlic: Just enough to add depth, but not so much it overpowers the other flavors.
Dry red wine: Use one you’d enjoy drinking — it deepens the sauce and balances the tomatoes.
Crushed tomatoes (canned): Convenient and consistent, they provide body and backbone to the sauce.
Fresh tomatoes: Grated or chopped, they add a burst of acidity and Mediterranean sunshine.
Cinnamon stick: The secret to that cozy, unmistakably Greek flavor in Moshari Kokkinisto.
Whole cloves: Just a couple add mysterious warmth — don’t skip them!
Beef broth or water: Use enough to gently simmer your beef to tenderness; broth gives a richer result.
Salt and pepper: Season in layers as you go for the most delicious stew.
Sugar (optional): Just a pinch to balance acidity if your tomatoes are particularly tart.
Cooked medium-grain rice: Day-old rice stir-fries best and takes on a perfect, fluffy texture.
Eggs: Give the fried rice lightness and subtle richness — you’ll love the contrast.
Parsley: Fresh herbs brighten both stew and rice; don’t be shy with your sprinkle.

How to Make Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce

Step 1: Brown the Beef

Let’s start strong — the magic of Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce begins with caramelization. Pat your beef dry and season generously. In a heavy pot, swirl in olive oil and sear the beef chunks in batches over high heat. Let each side develop a deep, golden-brown crust before removing and setting aside. This layer of flavor is the secret to a stew with true depth.

Step 2: Sauté the Aromatics

With the remaining fragrant oil, add your finely chopped onion. Cook until it’s soft and just turning golden. Stir in the garlic, letting it sizzle just long enough to become fragrant (about 30 seconds). This forms the deeply savory foundation that will carry all the other flavors forward.

Step 3: Deglaze with Wine

It’s time for that splash of dry red wine! Pour it in, scraping up any caramelized bits from the bottom of your pot — each one packs a punch of flavor. Let the wine bubble away for a minute or two, concentrating its flavor and mellowing the alcohol.

Step 4: Build the Sauce

Both crushed and fresh tomatoes now go in, along with the cinnamon stick, whole cloves, and a pinch of sugar if your tomatoes need it. Return the beef and any accumulated juices to the pot, nestling them into the sauce. Pour in enough beef broth or water to mostly cover the meat, and sprinkle with salt and pepper. Mix everything gently.

Step 5: Low and Slow Simmer

Cover the pot and reduce the heat to a gentle simmer. Let the Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce work its magic for 1.5 to 2 hours, checking every so often to stir and add a splash more broth if needed. You’ll know it’s ready when the beef is fork-tender and the sauce is rich and slightly thickened. Before serving, remember to fish out the cinnamon stick and cloves.

Step 6: Make the Fried Rice

While the stew finishes, heat olive oil in a wide skillet. Toss in your day-old rice and stir-fry until it’s hot and slightly crispy in spots. Push it to one side of the pan, pour the beaten eggs into the empty space, and scramble them. Once just set, toss the eggs and rice together. Season with salt, pepper, and a sprinkle of chopped parsley for freshness.

Step 7: Serve and Savor

Spoon generous mounds of the fragrant fried rice alongside portions of your beef stew. Ladle plenty of sauce over the top, garnish with more parsley, and get those forks ready — this is Greek comfort food at its very best!

How to Serve Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce

Garnishes

A finishing flourish makes all the difference. Sprinkle each plate with fresh chopped parsley for color and freshness. If you want to take it up a notch, add a little grated lemon zest for brightness, or even a tiny drizzle of peppery olive oil just before serving. These little touches elevate the Moshari Kokkinisto without overpowering its classic flavors.

Side Dishes

Traditionally, Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce might be paired with rice, pasta, or even crispy fries, but the simple fried rice in this recipe is a must-try. For a full Greek spread, lay out a crisp green salad with lemon vinaigrette, crusty bread to mop up that tomato-rich sauce, and perhaps some feta cheese or marinated olives on the side.

Creative Ways to Present

If you’re feeling playful, serve individual stew portions in shallow bowls over a bed of the fried rice, so every bite mixes the fragrant sauce with the herby grains. Or pile the rice in a ring with the stew in the center for a dramatic, family-style presentation. For a cozy vibe, ladle stew over big, rustic slices of toasted sourdough instead — perfect for a casual dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce tastes even better the next day! Let the stew cool, then store in an airtight container in the fridge for up to 3 days. The fried rice can be refrigerated separately, also in a sealed container, for up to 2 days.

Freezing

This Greek beef stew freezes beautifully. Pack it into freezer-safe containers, leaving space for expansion, and keep it frozen for up to 3 months. For best results, freeze the fried rice separately in single-portion bags and defrost together for a speedy comfort meal.

Reheating

Gently rewarm the stew on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened. Fried rice can be refreshed in a hot skillet with a little oil or in the microwave, fluffed with a fork halfway through heating. Always reheat just until piping hot for best texture and flavor.

FAQs

Can I use a different cut of beef?

Absolutely! While beef chuck or shank is traditional for Moshari Kokkinisto, brisket or any well-marbled stewing cut works beautifully. The goal is a cut that becomes fork-tender and soaks up the stew’s luscious sauce.

Is it possible to make this recipe in a slow cooker?

Yes, after browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 7-8 hours or until the beef is meltingly tender. Add a bit less broth, as less liquid evaporates during slow cooking.

What can I use instead of red wine?

If you prefer not to use wine, beef broth with a splash of balsamic vinegar or grape juice gives a similar depth and mild sweetness, keeping the flavors true to Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce.

Can I make this stew ahead for a party?

Definitely! The flavors deepen and improve after a rest in the fridge, making this the perfect make-ahead main dish for gatherings. Just gently reheat before serving, and prepare the rice fresh for best texture.

Are there gluten or dairy ingredients in Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce?

Nope, the recipe is naturally gluten-free and dairy-free as written, making it a fabulous option for guests with dietary restrictions. Double-check your broth, but otherwise, you’re good to go!

Final Thoughts

If you’re searching for a dish that combines Greek tradition, crowd-pleasing comfort, and deep, complex flavor, there’s nothing quite like Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce. Whether you’re gathering friends or treating yourself, this recipe is pure magic — give it a try, and let it bring a little Greek sunshine to your table!