This succulent dish, is an alternate version of what the Greeks call, Kokkinisto, which means beef or chicken in red sauce. This is my mother- in- law’s recipe. A Greek traditional mom with not a lot of schooling but her cooking skills are excellent and her recipes are to die for!
This particular dish is comfort food at it’s best! It’s not your regular beef stew it has her own twist and let me tell you it’s mouthwatering! When she found out I have a food blog (she tried to understand) ever since then she asks: ” Aren’t you going to take pictures and place the pictures on your computer”, and I reply. Of course, I will.
Now, back to the recipe, usually, a Greek Beef stew is filled with spices and many wonderful herbs but not my mother – in law’s. It’s her own and quick recreation of Kokkinisto This type of Beef stew is not boiled it’s cooked at low temperatures and simmered so all the flavors can blend together and you have a juicier more tender meat. This succulent and effortless Beef Stew is perfect for your next family gathering! Kali Orexi!!
Tip: When choosing the meat to cook, make sure to choose the Chuck as it’s defined on the website, The Tender Fillet, the Chuck is usually the shoulder or the arm.
Beef Stew in Red Sauce
- 1 deep skillet with lid
- 1 wooden spoon for mixture
- 2 pounds beef shoulder cubed (optional)
- 1 box your favorite pasta
- 1/2 tspn of oregano
- 2 large onions
- 5 cloves
- 4 tbspn tomato paste ( I prefer to use Contadina)
- 1/4 cup virgin olive oil
- 1/4 cup vinegar ( most people use red wine)