Beef stew with tomato gravy or beef “kokkinisto” is a wonderfully hearty and flavorful dish. What may strike you when reading the ingredients is the fact that the recipe calls for a small amount of cinnamon. As odd as it may seem, the cinnamon is what takes this dish from good to great. The key is to use just enough spice to enhance the flavor of the gravy without drawing attention to its presence. This beef dish pairs well with rice, pasta, or my personal favorite – mashed potatoes.
Ingredients
- 1.5 pounds beef chuck
- 1 medium red onion
- 6 cups water
- 1/4 cup extra virgin olive oil
- 2 tablespoons tomato paste
- 1.5 teaspoon salt
- 1 dash of cinnamon
Preparation
- Check the size of the beef cubes. They should be cut in 1 to 2 bite size pieces. If needed cut the beef into smaller cubes
- Make sure the beef is dry and at room temperature before you begin cooking with it
- Peel and chop the onion
- Heat the olive oil in a large cooking pan
- Cook the onion over medium heat until translucent (about 5 minutes)
- Add the beef and brown (about 5-10 minutes)
- Once the beef has browned, add 3 cups of water such that the beef is fully submerged
- Cover and simmer for 90 minutes over medium-low heat. Be sure to check on the meat periodically to ensure that enough water remains in the pan. If needed, add more water
- After the meat has simmered for 90 minutes, taste a small piece. The meat should not be overly chewy. If so, simmer for an additional 30 minutes and taste again
- Add the tomato paste, salt, 3 cups of water, and a pinch of cinnamon. The amount of cinnamon should not exceed 1/8 of a teaspoon. In this case, it is better to under-spice than over-spice
- Bring back to a simmer over medium-low heat
- Simmer uncovered until the gravy reaches the desired thickness
