🍅 🥩 "Kokkinisto" Greek Beef Casserole Oven Baked

🇬🇷It’s called Kokkinisto, which literally means 'reddened.' We’re talking beef slow-cooked until it's buttery soft in a deep, rich tomato sauce infused with cinnamon, allspice, and bay leaves. 🌿🍅

I served it up with Misko No. 2 pasta (the only way to do it!) and a fresh, crunchy lettuce salad because you’ve gotta have that balance. 🥗

Ingredients:
• 1 kg Chuck steak, diced chunky
• 50g Plain flour (for dusting)
• Extra virgin olive oil
• 2 Small onions, diced roughly
• 3 Garlic cloves, minced
• 1 Celery stick, chopped
• 2 Carrots, sliced
• 1/2 cup Red wine
• 800g Tomatoes (fresh or canned)
• 1 tbsp Tomato paste
• 1 tsp Sugar
• Salt & pepper to taste
• 2 bay leaves, 1 cinnamon stick, 1 tsp allspice
• 1/4 bunch Fresh parsley, chopped

Method:
1. Set your oven to 150°C.

2.Season the beef with salt and pepper, then dust in flour. Heat a generous amount of olive oil in a heavy, oven-proof pot. Brown the beef in batches, adding more olive oil each time. Do not overcrowd the pan. Remove and set aside.

3. In the same pot, sauté the roughly diced onions, celery, and carrots. Add the garlic and sauté,

4. Pour in the wine, scraping the bottom of the pot to release all the flavorful caramelized bits. Cook until it evaporates.

5. Add in the tomato paste straight onto the pan to deepen the color for a few minutes. Stir in the tomatoes, sugar, and the cinnamon, allspice, bay leaves. Bring to a simmer on the stove.

6. Add the beef to the pot and stir through. Cover with a tight-fitting lid and move to the oven for 3–4 hours, or until the meat is soft.

7. Remove the lid and cook for a final 30 minutes uncovered.

8. Stir through fresh parsley and serve.

Tips:Take your meat out of the fridge 30 minutes before cooking to bring it to room temperature.

Monitor the dish. You may need to add some water.

Serve with pasta rice or mash with a salty Greek cheese, and a light fresh lettuce salad (Marouli Salad)