Greek-Style Beef in Tomato Sauce with Rice
Tender beef slowly braised in a rich tomato sauce with red wine, allspice, cinnamon, and bay leaf, then finished with fluffy rice that soaks up all the delicious sauce. A comforting, traditional Greek family meal packed with rich aromas and flavor.
Tender beef slowly braised in a rich tomato sauce with red wine, allspice, cinnamon, and bay leaf, then finished with fluffy rice that soaks up all the delicious sauce. A comforting, traditional Greek family meal packed with rich aromas and flavor.
Info
Prep Time:
15mCook Time:
90mDifficulty Level:
Ingredients
- 800 g beef chuck, cut into 4–5 cm (1½–2 inch) cubes
- 4–5 tbsp olive oil
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 1 carrot, finely grated
- 1 tbsp tomato paste
- ½ cup dry red wine
- 2 tomatoes, peeled and finely chopped
- 3–4 pinches ground allspice
- 1 bay leaf
- ½ cinnamon stick
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups long-grain rice, suitable for pilaf
- 5 cups hot water or beef stock
- Finely grated kefalotyri, for serving
Directions
Heat the olive oil in a wide, shallow, heavy-based pot over medium-high heat. Add the beef and brown it well on all sides.
Add the onion and cook for a few minutes, stirring frequently, until softened and lightly caramelized.
Add the grated carrot and garlic and continue sautéing for another 1–2 minutes.
Add the tomato paste and use a wooden spoon to scrape and rub it into the bottom of the pot. Cook briefly until the paste is lightly caramelized and fragrant.
Add the allspice, bay leaf, and cinnamon stick, then pour in the red wine. Bring to a vigorous simmer and cook for 1–2 minutes, until the liquid has evaporated.
Add the chopped tomatoes and cook for another 3–4 minutes.
Remove the cinnamon stick and add enough water or beef stock to come about halfway up the meat.
Cover the surface of the pot with a sheet of parchment paper and then seal the pot tightly around the edges with aluminum foil. Cover with the lid and reduce the heat to medium-low. Simmer gently for about 1 hour 15 minutes.
After this time, check the beef. It should be quite tender and the sauce should have reduced to a thick, rich consistency. Taste and adjust the salt and pepper.
Add the rice and the remaining hot water or stock. Partially cover the pot with the lid and continue to simmer.
Cook until small holes begin to appear on the surface of the rice, about 15–20 minutes, then turn off the heat.
Cover the pot with a clean kitchen towel and place the lid on top. Let the pilaf rest for 5–10 minutes. The towel will absorb excess moisture, helping the rice remain fluffy and separate while still juicy from the sauce.
Serve hot, sprinkled with a little finely grated kefalotyri.
Recipe Tips
For especially tender beef, avoid letting the stew boil vigorously during the long cooking stage. A gentle simmer allows the connective tissue in the chuck to break down gradually, resulting in meat that is soft and succulent without drying out.
