If there’s one dish that feels like a Greek Sunday family dinner, it’s Moshari Kokkinisto — tender chunks of beef slowly simmered in a rich tomato sauce, scented with cinnamon, clove, and a splash of red wine.
The name kokkinisto comes from the Greek word for “reddened,” referring to the deep, warm color the stew gets from tomatoes. This is home-style cooking at its best: comforting, aromatic, and perfect for gathering everyone around the table.
What Is Moshari Kokkinisto?
Moshari means beef in Greek, and kokkinisto means “reddened,” referring to the deep color from tomatoes.
This dish is all about slow cooking — browning the beef, simmering it with aromatic spices, and letting the sauce reduce until it’s rich and full of flavor. It’s traditional family-style food, often served on Sundays or holidays.
Why This Recipe Works
Tender Beef: Slow cooking turns even the toughest cuts into melt-in-your-mouth bites.
Layered Flavors: Browning the meat and adding wine, tomatoes, cinnamon, and clove creates a complex sauce.
Perfect Side: Fried rice adds a different texture and mild flavor that balances the richness of the stew.
Key Ingredients & Easy Swaps
- Beef: Chuck or shank are ideal for slow braising.
- Tomatoes: A mix of canned crushed tomatoes and fresh tomatoes for depth.
- Red Wine: Dry and full-bodied; can be swapped for broth with balsamic vinegar.
- Aromatics: Onion, garlic, cinnamon stick, and whole cloves.
- Olive Oil: Adds richness and depth to both stew and rice.
- Rice: Medium-grain rice works best for fried rice; leftover rice is ideal.
- Eggs (for fried rice): Add protein and richness to the side.
- Fresh Parsley: For garnish and freshness.
- Cheese: Grated kefalotyri or parmesan for topping (optional).
Step-by-Step: How to Make Moshari Kokkinisto with Fried Rice
1. Brown the Beef
Pat beef dry and season well. Heat olive oil in a heavy pot and brown in batches. Remove and set aside.
2. Sauté Aromatics
In the same pot, cook onion until golden, then add garlic for 30 seconds.
3. Deglaze & Build the Sauce
Pour in red wine, scraping up browned bits. Let reduce slightly, then add tomatoes, cinnamon, cloves, and a pinch of sugar if needed.
4. Simmer Until Tender
Return beef to the pot, add broth or water to cover, and simmer gently for 1.5–2 hours until tender.
5. Make the Fried Rice
While stew finishes, heat olive oil in a pan. Add cooked rice and stir-fry until hot. Push rice to the side, scramble eggs, then mix together. Season with salt, pepper, and a touch of lemon juice if desired.
6. Serve
Spoon fried rice onto a plate, ladle beef and sauce alongside, and garnish with parsley.
Cooking Tips
- Don’t overcrowd beef when browning — it’s key for flavor.
- Remove cinnamon and cloves before serving.
- Use day-old rice for fried rice so it doesn’t clump.
- For extra richness in the rice, add a small knob of butter at the end.
Variations
Slow Cooker: Brown beef first, then cook on low for 6–8 hours.
Instant Pot: Pressure cook beef after browning for 40 minutes with natural release.
Alternate Side: Try lemon-herb couscous, roasted potatoes, or crusty bread.
Serving Suggestions
Serve hot, garnished with fresh parsley. If desired, sprinkle the stew with grated kefalotyri cheese. A crisp Greek salad or steamed greens make a perfect fresh contrast.
Make Ahead & Storage
- Make Ahead: Stew tastes better the next day.
- Storage: Refrigerate stew and rice separately for up to 4 days.
- Freezing: Freeze stew (without rice) for up to 3 months.
- Reheat: Warm stew gently on the stove; reheat rice in a hot pan with a splash of oil.
FAQ – Moshari Kokkinisto with Fried Rice
Can I use fresh herbs in the stew?
Yes, thyme or bay leaf work nicely with the spices.
Can I make it without wine?
Replace with broth plus a tablespoon of balsamic vinegar.
What rice works best?
Medium-grain holds texture well; jasmine or basmati work too.
Moshari Kokkinisto: Greek Beef Stew in Tomato-Wine Sauce
- Total Time: 2 hours 20 minutes
- Yield: 6 serving 1x
Description
Make this delicious Moshari Kokkinisto. It’s Tender Greek beef stew in tomato and wine sauce served alongside fluffy fried rice.
Ingredients
For the Stew:
- 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)
For the Fried Rice:
- 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
Instructions
- Season beef, brown in batches in hot olive oil.
- Remove and set aside.
- Sauté onion until golden, add garlic briefly.
- Deglaze with wine, reduce slightly.
- Add tomatoes, cinnamon, cloves, sugar if using, and return beef.
- Add broth to cover and simmer 1.5–2 hours until tender.
- Fried Rice: Heat olive oil in a large skillet. Add rice, stir-fry until heated through. Push rice aside, scramble eggs, then mix with rice. Season with salt, pepper, and parsley.
- Serve stew alongside fried rice, garnished with parsley.
Notes
Remove cinnamon and cloves before serving.
Use day-old rice for best texture.
For richer rice, add a little butter before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main dish
- Cuisine: Greek
Nutrition
- Calories: 600
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 38g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Saving this recipe and thank you for sharing. instead of rice I would make this with pasta or orzo 🥰
Thank You very Much!