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Slow cooker kokkinisto (Greek beef stew) recipe
Slow cooker kokkinisto (Greek beef stew) recipe
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Prep Time:
20 minutes
Cook Time:
680 minutes
Total Time:
700 minutes
Succulent slow-cooked Greek beef stew, ideal for any night of the week or special gatherings!
Ingredients:
  • 36.80 gm vegetable oil
  • 1kg gravy beef or chuck steak, cut into 3cm pieces
  • 1 brown onion, chopped
  • 1 large carrot, chopped
  • 2 celery sticks, chopped
  • 2 large garlic cloves, crushed
  • 44.40 gm tomato paste
  • 125ml (1/2 cup) red wine
  • 400g can diced tomatoes
  • 125ml (1/2 cup) beef stock
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 whole cloves
  • Chopped fresh continental parsley, to serve
  • Cooked risoni, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tbsp oil. Cook the beef in 3 batches for about 3 minutes per batch, turning occasionally, until browned. Transfer to a slow cooker.
  • Lower the heat to medium. Heat the remaining tablespoon of oil in the pan and sauté the onion, carrot, and celery until lightly browned, stirring occasionally for about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomato paste and continue to cook for another minute, stirring constantly.
  • Pour the wine into the pan, scraping to release any flavorful bits stuck to the bottom. Simmer for 2 minutes. Mix in the tomatoes and stock and bring to a simmer. Pour the tomato mixture over the beef in the slow cooker. Add the bay leaf, cinnamon stick, and cloves. Cover and cook on Low for 8 hours until the beef is tender. Season with salt and pepper. Garnish with parsley and serve alongside risoni.

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