Greek Mosharaki Kokinisto with Pappardelle – A Taste of Comfort and Tradition

If you’re craving a cozy, hearty meal with Mediterranean flavors, look no further than Mosharaki Kokinisto, a classic Greek beef stew in a rich, spiced tomato sauce.

Paired with wide ribbons of pappardelle pasta, this dish brings together a satisfying combination of flavors and textures that feels both rustic and luxurious.

What Makes Mosharaki Kokinisto Special?

This dish is all about tender chunks of beef slow-cooked until they melt in your mouth, absorbing the flavors of a sauce made with ripe tomatoes, cinnamon, bay leaves, and aromatic herbs. The spices add a subtle warmth, balancing the savory richness of the beef with a hint of sweetness.

Why Pappardelle?

Though traditionally served with rice or potatoes, pairing Mosharaki Kokinisto with pappardelle brings a twist that elevates the meal. The broad, flat pasta absorbs the sauce beautifully, making each bite a comforting blend of saucy beef and tender pasta.

Shop the ingredients

For the Beef Stew

2 lbs (900g) beef chuck or stewing beef, cut into large cubes

3 tbsp olive oil

1 large onion, finely chopped

3-4 garlic cloves, minced

1 large carrot, chopped

1 bay leaf

1 cinnamon stick

4-5 allspice berries

1/2 cup red wine (optional)

1 1/2 cups crushed tomatoes

2 tbsp tomato paste

1 tsp sugar (to balance acidity)

1/2 tsp dried oregano

1/2 tsp dried thyme

Salt and pepper, to taste

1-2 cups beef or vegetable broth (add more if needed during cooking)

For Serving

1 lb (450g) pappardelle pasta (or your pasta of choice)

Grated kefalotyri cheese (or Parmesan, for serving)

Directions

Sear the Beef:In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the beef cubes and sear on all sides until they are browned. Do this in batches if necessary to avoid crowding the pot.

Remove the beef and set it aside.

Sauté the Vegetables:In the same pot, add a bit more olive oil if needed.

Add the chopped onion, garlic, carrot, celery, and red bell pepper (if using).

Sauté until the vegetables soften, about 5-7 minutes.

Deglaze with Wine:Pour in the red wine to deglaze the pot, scraping up any browned bits at the bottom. Let the wine simmer for a couple of minutes until it reduces by half.

Add the tomato puree, tomato paste, and sugar. Stir well.

Add the bay leaf, cinnamon stick, and allspice berries.. Season with salt, pepper, oregano, and thyme.

Return the beef to the pot and add enough broth to almost cover the meat.

Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.

Stir occasionally and add more broth if the sauce becomes too thick.

Cook the Pasta:About 15 minutes before the stew is done, bring a large pot of salted water to a boil.

Add the pappardelle pasta and cook until al dente. Drain the pasta and set aside.

Serve the Mosharaki Kokinisto over the pappardelle pasta.

Top with grated kefalotyri or Parmesan cheese and garnish with fresh parsley.

Taste and adjust salt, pepper, and spices as needed before serving.

Serving suggestion: For a richer flavor, drizzle some olive oil over the dish before adding the cheese.

Enjoy your Mosharaki Kokinisto with Pappardelle!