Greek Style Beef Stew in a Tomato Sauce (Moshari Kokkinisto)
To prepare the reddened Greek beef stew, start by cutting the beef into pieces, approx. 100g/ 3.5 ounces each one.
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Cooking tools:
- Dutch oven
- Stove
- Paper towel
- Plate
- Slotted spoon
- Cutting board
- Chef's knife
- Pot
- Wooden spoon
- Teacup
- Saucepan
- Colander
- Grater
- Glass
Ingredients
- 1 kg of quality stewing beef (35 ounces)
- 2 small red onions, chopped
- 2 cloves of garlic, chopped
- 4 ripe tomatoes, peeled and chopped
- 1 tsp tomato paste, dissolved into a teacup of water
- 100ml olive oil (2/5 of a cup)
- a glass of red wine
- 1 cinnamon stick
- 1-2 whole cloves, or a pinch grounded
- a pinch of sugar
- 400g bucatini spaghetti or plain spaghetti if you can’t find it (14 ounces)
- salt
- freshly ground pepper
- grated cheese (kefalotyri) to serve
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