Greek Beef Stew In Tomato Sauce is one of the best, most flavorful Greek comfort foods. Traditionally served as a Sunday meal. This hearty dish is made with beef chunks slowly stewed, in a rich, fully-spiced tomato sauce. In Greece, we mostly serve it either with steamed rice, spaghetti, or like in my case with mashed potatoes. Try my Greek yogurt mashed potatoes if you’re picking option No 3. They partner amazingly well with this beef stew.
I must admit, we do love meat stews in Greece. We actually have quite a few recipes like this Greek Lamb Stew, or this Veal Stifado which are ‘must-tries’. We simply can’t resist a perfectly tender meat. Like these beef chunks in tomato sauce.
Spices Used In This Beef Stew
What makes this Greek beef stew in tomato sauce, truly stand out is the spices. Cloves, allspice, cinnamon and bay leaves, give a very unique and warm flavor to this food. They also make it ideal for serving as a Christmas dinner.
An Easy To Make Beef Stew
So how do you make it? You sear and brown the beef chunks in hot olive oil. Set aside and toss in the chopped onion and garlic. Cook till soft and golden and then transfer meat back to the pot. Pour in the wine, and wait until it evaporates (helps soften the meat). Stir in the tomato paste, fresh chopped tomato, and spices. Cook for 1-2 minutes, and pour in enough water to cover the meat. Then stew on medium-low heat for 1-2 hours until meat is soft and tender and sauce thickens. Not that hard right?
I think you should try out this recipe. This hearty beef stew is fit for a king. And it is definitely one of my favorite beef recipes and I’m sure it will be one of yours too!
Hearty Greek Beef Stew In Tomato Sauce (Mosharaki kokkinisto)
- 6 tablespoons olive oil
- 1800 grams beef shoulder cut into 1,5 inch cubes/chunks
- 1 medium onion chopped
- 2 large garlic cloves chopped
- 60 ml red wine sweet or semi-sweet
- 1 very ripe tomato chopped
- 3 tablespoons tomato paste
- 2-3 bay leaves dried
- 10-12 pieces of cloves
- 10-12 pieces of allspice
- 1 stick of cinnamon
- Heat olive oil in a medium-sized cooking pot over high heat. Brown the beef chunks on all sides. Remove from pot and set aside. NOTE: Do not add all the meat in the pot at once. The temperature will drop at once and the meat won't brown properly.
- Add chopped onion and garlic in the same pot, and cook until tender.
- Add the meat back to the pot. Pour in the wine, and wait until it evaporates completely.
- Stir in remaining ingredients. Cook for a minute or two.
- Pour in enough water to cover the meat completely.
- Once it starts to boil, reduce heat to medium-low and simmer for 1-2 hours. Until meat is tender enough when you prick it and sauce has thickened sufficiently. Note: Cooking time varies depending on the age of the meat.
- Serve with a garnish of your preference.
- Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container
- McCormick Whole Cloves, 0.62 oz
- All Spice Whole 3.5oz