Beef Stew in Red Sauce

Beef Stew in Red Sauce


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

Prep Time 20 minutes
Cook Time 1 hour
Total Time 30 minutes
Servings 4 people


  • 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)

salt & pepper to taste


Dice your onions in food processor

Place skillet on medium heat with oil, allow for oil to heat up then add your onions. Brown your onions, saute your onions for about 2- 3 mimutes .

Add your beef, saute until your meat is brown, always using a wooden spoon scraping the bottom of the skillet.

When your meat has browned add your toamato paste, continue to saute and scrapimng bottom of skillet with your spoon

Make sure you don't burn your meat just brown.

Sprinkle your oregano stir for a few seconds

Add your vinegar

Add water until your meat is covered

Cover your meat sauce with the lid slightly slanted.

My mother in law usually cooks it for about an hour and a half. She allows the sauce to simmer this way all the flavors blend nicely together.

Cook your pasta according to package instructions. ( I prefer al dente)

This is a great dish for left overs you can use the sauce with french fries, finger licking delicious!!

When ready I eat it with sprinkled feta on top and I usually pair this dish with a tall glass of cold Beer and my favorite so far is Coors!

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