Kokkinisto — Slow-Braised Beef in Tomato and Cinnamon

Cut the beef chuck into 4-5 cm pieces. Pat them dry with paper towels and season generously with salt and pepper.

Heat the Greek Extra Virgin Olive Oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides until nicely caramelized. Remove the beef and set aside.

Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by half.

Return the beef to the pot. Add the crushed tomatoes, cinnamon stick, and bay leaf. Stir well to combine. Bring to a gentle simmer.

Reduce the heat to low, cover the pot tightly, and simmer for at least 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.

Remove the cinnamon stick and bay leaf before serving. Taste and adjust seasoning if needed.

Garnish with fresh chopped parsley and serve hot with your preferred side.