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Kreas Kokkinisto (Greek Beef Braised in Red Sauce)

Kreas Kokkinisto served on spaghetti on a Plate
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There are some meals that instantly remind you of a person, and for me, this kreas kokkinisto recipe will always remind me of my Pappou.

After spending hours outside working in the garden, this was exactly the kind of meal Yiayia would put on the table for him.  Much like her Fasolakia with Beef, her Avgolemeno Soup, and his favourite Pontian Varenika, it was nothing fancy. Just tender slow-cooked beef in a rich tomato sauce served over spaghetti with a thick slice of Vienna bread nearby to soak up every last bit of sauce.

Like many traditional Greek dishes, kokkinisto is built on simple ingredients cooked slowly and properly. The beef becomes incredibly soft, the tomato sauce thickens beautifully, and the flavours somehow become even better the next day.

Yiayia traditionally made hers using tomatoes she had frozen from her garden and never added wine. But since I happened to have an open bottle sitting around, I added a splash to this version for a little extra depth and richness.

If you’re looking for authentic Greek comfort food that feels hearty, rustic and deeply nostalgic, this kreas kokkinisto recipe is exactly that.

JUMP TO RECIPE

What Is Kreas Kokkinisto?

Kreas kokkinisto, also known as moshari kokkinisto, is a traditional Greek dish made by slowly braising beef in a tomato-based red sauce until tender. In many Greek homes, dishes like this are simply referred to as “makaronia me kreas”, meaning pasta with meat. Unlike makaronia me kima, which is made with minced beef, kreas kokkinisto uses slow-cooked pieces of beef that become incredibly tender over time.

The word “kokkinisto” comes from the Greek word for “reddened”, referring to foods cooked in tomato sauce.

Depending on the household and region, kokkinisto can be served over:

-spaghetti
-thick tubular pasta
-rice
-fries
-mashed potatoes
-or alongside crusty bread

Unlike Greek stifado, which uses pearl onions and warming spices like cinnamon and nutmeg, kreas kokkinisto is usually simpler and more tomato-forward, allowing the slow-cooked beef and sauce to shine.

Why You’ll Love This Recipe

-Slow-cooked until the beef is fall-apart tender
-Rich tomato sauce packed with flavour
-Made with simple pantry ingredients
-Traditional Greek comfort food
-Perfect served over spaghetti with crusty bread
-Even better the next day

The Best Meat For Kreas Kokkinisto

The best cuts of beef for kokkinisto are slow-cooking cuts that become tender over time.

Chuck steak is ideal because it contains connective tissue and fat that break down during cooking, creating soft, rich and flavourful beef.

Other good options include:

-gravy beef
-blade steak
-oyster blade
-beef cheeks

Avoid lean cuts, as they tend to dry out during long cooking times.

Tips For The Best Kreas Kokkinisto

Brown The Beef Properly

Taking the time to brown the beef well at the beginning adds a huge amount of flavour to the final sauce. Avoid overcrowding the pot and cook the beef in batches if needed.

Cook It Low And Slow

Kreas kokkinisto is meant to be cooked gently over time. Rushing the process can leave the beef tough and prevent the sauce from developing its rich flavour.

Add Water Gradually

As the sauce reduces during cooking, add small amounts of water as needed to keep the beef tender and prevent the sauce from catching on the bottom of the pot.

Use Chuck Steak

Chuck steak is one of the best cuts for kokkinisto because it becomes soft and tender during long cooking while adding richness to the sauce.

It Tastes Even Better The Next Day

Like many slow-cooked Greek dishes, kokkinisto develops even deeper flavour overnight, making leftovers just as good, if not better the following day.

Why Slow Cooking Is Important For Kreas Kokkinsto

Kokkinisto is not a rushed recipe.

The long cooking time allows the beef to slowly break down while the tomato sauce deepens in flavour and thickens naturally.

Trying to speed up the process can leave the beef tough and the sauce tasting flat.

Low and slow is what gives this dish its rich, comforting texture.

What Gives Kreas Kokkinisto Its Unique Flavour?

Kokkinisto gets its distinct flavour from the combination of:

-slowly braised beef
-tomato passata
-tomato paste
-olive oil
-oregano
-slow reduction over time

The sauce becomes rich and concentrated without needing lots of spices.

While some modern versions use wine for extra depth, many traditional Greek households skipped it entirely and relied on homegrown tomatoes and slow cooking for flavour.

What To Serve With Kreas Kokkinisto

Traditionally, kokkinisto is often served with:

-spaghetti
-thick Greek-style pasta
-rice
-fries
-mashed potatoes

But honestly, one of the best accompaniments is simply fresh bread to mop up the sauce. 

A thick slice of Greek village bread or homemade bread rolls alongside a bowl of kokkinisto feels exactly like the kind of meal many Greek families grew up eating.

Kreas Kokkinisto served on spaghetti on a Plate

Kreas Kokkinisto (Greek Beef Braised in Red Sauce)

Tender chunks of beef slow-cooked in a rich tomato sauce and served over spaghetti, this traditional kreas kokkinisto recipe is classic Greek comfort food inspired by the simple meals Yiayia used to make for Pappou after long days in the garden.
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 4 people
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

For The Kokkinisto
  • 800 g chuck steak cut into large chunks
  • Splash of olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 700 ml tomato passata
  • 1 beef stock cube
  • 2 teaspoon dried oregano
  • salt
  • black pepper
  • 1/2 cup red wine
  • water as needed

Method
 

Step 1: Brown The Beef
  1. Heat olive oil in a large heavy-based pot or Bessemer pot over medium-high heat.
  2. Season both sides of the meat with salt, pepper and oregano
  3. Brown the beef in batches until nicely coloured on all sides. Remove and set aside.
Step 2: Cook The Onion
  1. In the same pot, add the onion and cook until softened.
  2. Add the garlic and cook for another minute until fragrant.
Step 3: Build The Sauce
  1. Stir through the tomato paste and cook for 1 minute.
  2. Pour in the red wine and allow it to simmer for a few minutes to reduce slightly.
  3. Add the tomato passata, oregano, beef stock cube, salt and pepper.
  4. Return the beef to the pot.
Step 4: Slow Cook
  1. Add enough water so the beef is mostly covered.
  2. Reduce the heat to low, cover partially with a lid and simmer gently for around 3 hours, stirring occasionally.
  3. If the sauce reduces too much during cooking, add a little extra water as needed.
  4. By the end, the beef should be incredibly tender and the sauce rich and thickened.
Step 5: Cook The Pasta
  1. Cook the spaghetti according to packet instructions until al dente.
  2. Serve the kokkinisto over spaghetti with grated cheese and plenty of bread on the side.

Notes

Wine Is Optional
Traditional Greek kokkinisto is often made without wine. Yiayia usually relied on her homegrown tomatoes for flavour, but adding a splash of red wine gives the sauce extra depth.
The Sauce Should Be Rich, Not Watery
By the end of cooking, the sauce should be thickened and coating the beef and pasta nicely without becoming overly heavy.
Use A Heavy Pot
A heavy-based pot or Bessemer pot helps the sauce simmer gently over long cooking times without catching on the bottom.
Don’t Skip The Bread
A crusty loaf of bread on the side is almost essential for soaking up the sauce.

Storage & Reheating

Store leftover kokkinisto in an airtight container in the fridge for up to 4 days.

The flavours actually deepen overnight, making it even better the next day.

To reheat:

-warm gently on the stovetop over low heat
-or microwave until heated through

You may need to add a splash of water if the sauce thickens too much in the fridge.

Kokkinisto also freezes well for up to 3 months.

FAQs: Kokkinsto Kreas Recipe

1.What does kokkinisto mean?

Kokkinisto comes from the Greek word meaning “reddened” and refers to dishes cooked in a tomato-based red sauce.

2.What is the best meat for kokkinisto?

Chuck steak is one of the best cuts because it becomes tender during slow cooking while adding richness to the sauce.

3.Can kokkinisto be made without wine?

Yes. Many traditional Greek versions skip the wine entirely and rely on tomatoes and slow cooking for flavour.

4.Is kokkinisto the same as stifado?

No. Stifado usually contains pearl onions and warming spices like cinnamon and cloves, while kokkinisto is simpler and more tomato-focused.

5.Can you freeze kreas kokkinisto?

Yes. Allow it to cool completely before freezing in airtight containers for up to 3 months.

More Slow Cooked Recipes

Slow Cooked Beef Casserole with Potatoes and Carrots

Mama’s Cabbage Stew Recipe – Laxano Me Kreas

Fasolakia with Beef – Green Bean Stew

Delicious One Pot Beef Youvetsi Casserole with Orzo

More Recipes Inspired by Pappou Andoni

If you enjoyed this kreas kokkinisto recipe, you can browse more recipes inspired by Pappou Andoni and the meals our family grew up eating here.

Slow Cooked Beef Casserole with Potatoes and Carrots

Mama’s Cabbage Stew Recipe – Laxano Me Kreas

Fasolakia with Beef – Green Bean Stew

Delicious One Pot Beef Youvetsi Casserole with Orzo

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