Kokkinisto
adapted from Aki's Kitchen
Greek tomato beef stew
Ingredients
3 stick(s) celery
1 onion
1 clove(s) of garlic
3 carrots
6 tablespoon(s) olive oil
1 kilo beef , rump
50 g all-purpose flour
salt
pepper
500 g red wine
2 tablespoon(s) thyme
1 tablespoon(s) tomato paste
800 g tomatoes
1 level tablespoon(s) granulated sugar
Method
Thinly slice the celery.
Coarsely chop the onion and garlic.
Chop the carrots into rounds.
In a non-stick pan over high heat, add 2 tablespoons of olive oil along with the vegetables, salt, pepper and thyme. Sauté for 2-3 minutes until they caramelize nicely.
Cut the meat into small pieces and transfer to a bowl. Add the flour, salt and pepper. Mix well to completely coat the meat.
To the pot, add 4 tablespoons of olive oil along with the meat. Sauté for 2-3 minutes until golden on both sides.
To the pan with the vegetables, add the tomato paste and stir until it dissolves. Transfer mixture to the pot with the meat.
Quarter the tomatoes and add them to the pot along with the sugar, salt and pepper.
Add the wine and let the mixture heat for 5 minutes until it comes to a boil.
Cover pot with lid, lower heat to medium and simmer for 2 hours.
When ready, remove from heat and serve with basmati rice, thyme, pepper and extra virgin olive oil.
Notes
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