Moshari Kokkinisto or Reddened Beef Stew Recipe
In Greek, "reddened" means that meat has been browned before stewing. In this classic dish, the beef is browned then added to a tomato and spice sauce.
- Serves: 8 persons
- 2 ¼pounds of lean stewing beef, cut into 5-6 pieces
- 1 ⅓cups of olive oil
- 2teaspoons of salt
- ½teaspoon of pepper
- 6cloves of garlic, minced
- 3-4 whole cloves
- 1pound of onions, diced
- 1bay leaf
- 1tablespoon of tomato paste
- ½pound of fresh tomatoes , finely chopped
- ½cup of red wine
- 9cups of water
Step 1Dissolve tomato paste in the red wine.
Step 2In a large frying pan, brown the meat in hot olive oil. Remove meat from the pan and transfer to a stew pot.
Step 3Keep the oil hot in the frying pan. Add onions and garlic to the hot oil and sauté until the onions are soft.
Step 4Add fresh chopped tomato and wine with tomato paste, and cook for a few minutes until it melts, stirring with a wooden spoon.
Step 5Add the tomato sauce to the meat in the stew pot, and stir in salt, pepper, bay leaf, and cloves.
Step 6Add a small amount of water and turn heat to high. When it starts to boil, add remaining water slowly, stirring between each addition of water.
Step 7When it reaches a full boil, cover, reduce heat to medium, and cook for 1 1/2 to 2 hours (test meat for tenderness), stirring occasionally. Yield: serves 6-8