Greek Beef Stew with Pasta, gluten-free (Kreas Kokkinisto)
- Feb 1, 2023
- 4 min read
Updated: Jul 31
This Greek Beef Stew with Pasta (Kreas Kokkinisto) is a comforting family classic made with tender chunks of beef slowly simmered in a rich tomato sauce until melt-in-your-mouth tender. Served over your favourite gluten-free pasta and topped with grated halloumi, mizithra or parmesan, it's a simple yet incredibly flavourful meal that's been enjoyed in Greek homes for generations.
This is one of those recipes that instantly takes me back to my mum's kitchen. The aroma of beef slowly cooking with tomatoes, cinnamon and allspice would fill the house for hours, and everyone knew a comforting dinner was on the way. It's rustic, economical and deeply satisfying, exactly the kind of meal that's perfect for cosy family dinners or making ahead, because like many Greek stews, it tastes even better the next day.
What is Kreas Kokkinisto
Kokkinisto (κοκκινιστό) comes from the Greek word kokkino, meaning "red", and refers to dishes slowly cooked in a rich tomato-based sauce. The meat is first browned to develop flavour before simmering gently until tender. While beef is one of the most popular versions, kokkinisto can also be made with lamb, veal or chicken and is traditionally served with pasta, rice, mashed potatoes or crispy fried potatoes.
One of my favourite childhood memories was enjoying leftover Kreas Kokkinisto the following day with homemade thick-cut fried potatoes. We'd use the crispy chips to soak up every last bit of the rich tomato sauce instead of bread. Even now, it's still one of my favourite ways to enjoy this comforting Greek stew.
Watch How to Make Kreas Kokkinisto
Helpful Tips
Pasta
Any gluten-free pasta works beautifully with this dish. My personal favourites are large spirals or tubular pasta, as they hold the rich tomato sauce beautifully.
Tip: Cook the pasta during the final 10 minutes of cooking the beef. This gives the stew a few minutes to rest while the pasta cooks, allowing the sauce to settle and the flavours to develop even further.
Best Cuts of Beef
Chuck steak or gravy beef are the best cuts for Kreas Kokkinisto. These cuts become beautifully tender during slow cooking while creating a rich, flavour-packed sauce.
Browning the Beef
Don't skip this step. Browning the beef creates deep, rich flavour and develops all those delicious caramelised bits on the bottom of the pot, which become part of the finished sauce.
Keeping the Sauce Perfect
Keep the liquid sitting roughly halfway up the beef while it simmers. Stir every 20 minutes and add a little extra boiling water if needed to prevent the sauce from reducing too quickly or catching on the bottom of the pot.
Thickening the Sauce
If your sauce is a little thin once the beef is tender, simply remove the lid and simmer over medium-high heat for the final 5–10 minutes until it naturally reduces to your preferred consistency.
Cheese
Traditionally, Kreas Kokkinisto is served with grated mizithra cheese, but grated halloumi or parmesan are all delicious alternatives. For a dairy-free version, use your favourite plant-based hard cheese or nutritional yeast.
What can I serve this Kreas Kokkinisto with?
Gluten Free Pasta
Fried Potatoes
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Kreas Kokkinisto freezes beautifully. Freeze the beef stew (without the pasta) in an airtight container for up to 3 months. Defrost overnight in the refrigerator and gently reheat on the stovetop before serving with freshly cooked pasta.
Meal Prep
This recipe is perfect for meal prep because the flavours become even richer overnight. Store the beef separately from the pasta and simply cook fresh pasta when you're ready to serve for the best texture.
Other Hearty Dinner Ideas
Greek Beef Stew with Pasta, gluten-free (Kreas Kokkinisto)
Prep Time: 10 minutes | Cook Time: 1 hour 15 minutes | Serves: 4–6
INGREDIENTS
1.2 kg boneless beef (gravy beef or chuck steak), cut into 3 cm cubes
60 ml (¼ cup) extra virgin olive oil
1 large onion, diced
4 large cloves garlic, minced
2 heaped tablespoons tomato paste
½ teaspoon ground allspice (pimento)
1 cinnamon stick
2–3 teaspoons sea salt flakes
½ teaspoon freshly ground black pepper
1 litre boiling water, plus extra if needed
Gluten-free pasta of choice
INSTRUCTIONS
1. Brown the Beef
Heat the olive oil in a large heavy-based pot over high heat. Add the beef and cook, stirring occasionally, for 8–10 minutes until well browned and any released liquid has evaporated.
2. Cook the Onion and Garlic
Add the onion and garlic and cook for 2–3 minutes until softened and fragrant.
3. Add the Tomato Paste
Stir in the tomato paste and cook for 1 minute, allowing it to caramelise slightly. Season with the sea salt and black pepper.
4. Add the Spices and Water
Stir through the ground allspice and cinnamon stick. Pour in the boiling water, or enough to cover well over the beef. Bring to the boil.
5. Simmer
Once boiling, reduce the heat to low, cover with a lid and simmer gently for 1 hour to 1 hour 15 minutes, or until the beef is beautifully tender. Stir every 20 minutes.
Tip: Keep the liquid sitting roughly halfway up the beef throughout cooking. If the sauce reduces too much, simply add extra boiling water to keep the meat moist and prevent it from catching on the bottom of the pot. If you'd like a thicker sauce, remove the lid during the final 5–10 minutes and simmer until it reduces naturally.
6. Cook the Pasta
During the final 10 minutes of cooking, cook your gluten-free pasta according to the packet instructions. Drain well.
7. Serve
Divide the pasta between serving bowls and generously spoon over the beef and rich tomato sauce. Finish with grated mizithra, halloumi or parmesan cheese and serve immediately.
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Recipe and Photography Margaret Pahos for @CreateCookShare
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