Main Course
Greek Beef Stew with Pasta (Moschari Kokkinisto)
- Total timeTotal
- 1 hr 15′
- ServingsServings
- 6
Greek beef kokkinisto with pasta is a traditional dish most of us remember from childhood, and we still enjoy it on Sundays and beyond. There are many versions of this classic beef stew in tomato sauce, and below you'll find mine.
Greek beef kokkinisto with pasta is a traditional dish most of us remember from childhood, and we still enjoy it on Sundays and beyond. There are many versions of this classic beef stew in tomato sauce, and below you'll find mine.
The recipe
Greek Beef Stew with Pasta Recipe
Total time 1 hr 15′ · 6 servings
Ingredients
Method
- Wash the tomatoes and grate them on the coarse side of a box grater, keeping only the pulp and discarding the skins.
- Heat a large pot over medium-high heat, add the olive oil and brown the beef in batches on all sides. Don’t add all the meat at once, or the temperature will drop too much and the beef won’t sear properly.
- Set the browned meat aside on a plate. In the same pot, sauté the finely chopped onion for 2–3 minutes until soft. Then add the crushed garlic and the finely chopped carrot and sauté for another minute.
- Return the beef to the pot and deglaze with the wine. Stir carefully, and after a few minutes, when the alcohol has evaporated, add the grated tomato, the cinnamon stick and the pepper.
- Simmer the kokkinisto, covered, for 1 hour. Then add 2 level teaspoons of salt, stir, and keep simmering uncovered while you cook the pasta.
- Bring a large pot of water to a boil, add a little salt and then the pasta. Cook according to the package instructions so it stays al dente. Drain and toss the pasta with the beef sauce.
- Serve the beef kokkinisto with pasta, topped with a little grated cheese and freshly ground pepper.
