Greek Inspired Tomato Beef Stew
This Greek Inspired Tomato Beef Stew is a hearty and comforting cool-weather dish. It’s paleo and can be made to be whole30 and AIP compliant.
What is Greek Tomato Beef Stew (Mosharaki Kokkinisto)?
Some of my favorite recipes are Greek (like this Avgolemono) so I really wanted to add more Greek soups to my blog! I did a lot of research and stumbled upon Mosharaki Kokkinisto or Greek Tomato Stewed Steef. The recipe is beef stewed with tomato, red wine, broth, onions, and seasonings like cinnamon, bay leaf, and cloves. It’s super hearty and can be served over pasta, rice or mashed potatoes.
So, from what I’ve researched, Mosharaki Kokkinisto basically translates to “reddened stew”. So, it’s not actually a soup but beef slowly stewed in broth, tomato, and red wine.
I decided to take the concept for Mosharaki Kokkinisto and adapt it more of a one-pot meal by adding the starchy element to the actual stew by adding sweet potato and carrots! Not only does it gives the veggies more flavor, but it makes this a one-pot meal. Of course, you can go traditional and omit the veggies and still also serve it with a side of something like mashed potatoes, but I really loved making this a full stew. It still has all of the flavors and key ingredients you would find from the traditional recipe, but slightly modified to make it a one-pot dish.
I made this version without any flour to keep it gluten-free, and have also added options to make it nightshade-free and whole30.
How to make this Greek Inspired Tomato Beef Stew Recipe
- Brown the beef: Add the stew meat to a stockpot and lightly season with salt. Saute until browned and set aside.
- Cook the vegetables: Add the onion and garlic to the pan and cook for 3-4 minutes or until the onion is translucent and fragrant. Add the carrots and sweet potato and cook for another 3-4 minutes to allow to slightly soften.
- Combine the stew: Pour in the broth, tomato (or alternative) and red wine and stir well to combine. Season and bring to a low simmer and allow to simmer for 60-90 minutes. Remove the bay leaves, cinnamon, and cloves and serve topped with fresh parsley. Enjoy as a stew, or serve over a starch of your choices like rice (or cauliflower rice) or a mashed root vegetable.
The Ingredients (& The Substitutions)
I always like getting pre-cut stew meat, but you can also cut up a chuck roast.
Red wine adds a lot of flavor, but of course, you can leave it out for whole30 and sub more broth. For AIP, the alcohol does cook off but you can choose to forgo it. As I’m pregnant, I choose to not cook with wine… but my husband taste tested this version with wine for me to approve it and he loved it.
I used beef broth for this recipe and wound up using more than the traditional version would use to make it more of a soup and accommodate the extra vegetables.
Tomato (or nomato sauce for AIP)
You can use canned tomatoes in sauce, or easily make this AIP with nomato sauce!
Carrots & white sweet potato
Like I said earlier, the traditional recipe is just beef and is served with a starch on the side. However, I love a one-pot meal and decided to reimagine this stew with vegetables. You can easily leave it out and serve on the side if you prefer to stay traditional, but I’m always going to opt for the one pan option!
Cinnamon, bay leaves & cloves
It may sound weird, but trust me it’s super-rich and smells amazing!
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If you try this recipe out, be sure to leave a comment with a star rating to let me know how it turns out! Your feedback is so helpful to me and other Unbound Wellness readers!Print
This Greek Tomato Beef Stew is a hearty and comforting cool-weather dish. It’s paleo and can be made to be whole30 and AIP compliant.
- 2 tbsp avocado oil
- 1 lb beef stew meat
- 1 tsp sea salt, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup white sweet potato, chopped (sub orange sweet potato)
- 1 cup carrots, chopped
- 4 1/2 cups beef broth
- 14 0z can of diced tomatoes with sauce (sub 1 3/4 cup nomato sauce for AIP)
- 1/2 cup red wine (sub broth for whole30, see notes for AIP)
- 1/4 tsp pepper (omit for AIP)
- 2 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp fresh parsley
- Using a large stock pot, heat the oil over medium heat. Add the stew meat and lightly season with salt. Saute until browned and set aside.
- Add the onion and garlic to the pan and cook for 3-4 minutes or until the onion is translucent and fragrant.
- Add the carrots and sweet potato and cook for another 3-4 minutes to allow to slightly soften.
- Pour in the broth, tomato (or alternative) and red wine and stir well to combine. Season with additional salt, pepper, cloves, and place in the bay leaves and cinnamon stick.
- Bring the soup to a low simmer and allow to simmer for 60-90 minutes, stirring often, until the beef is fully cooked through and tender and the vegetables are fork tender.
- Remove the bay leaves, cinnamon and cloves and serve topped with fresh parsley. Enjoy as a stew, or serve over a starch of your choice like rice (or cauliflower rice) or a mashed root vegetable.
Wine is not AIP, but the alcohol will cook off. Regardless, sub broth is you’d choose to forgo it.
To modify for the slow cooker, cook for 8 hours or until the until the beef is fully cooked through and tender and the vegetables are fork tender.
To modify for the instant pot, use about 1/2-1 cup less of broth and use the “stew” function to cook.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: one pot meals
- Method: stove top
- Cuisine: Greek Inspired
- Serving Size: 1 serving
- Calories: 299
- Fat: 13.3g
- Carbohydrates: 17.6g
- Fiber: 4.3g
- Protein: 27g