Beef with Hilopites in Rich Tomato & Spice Sauce
This is one of those dishes that fills the house with warmth long before it’s ready. Slow-simmered beef, gently spiced with cinnamon, cloves, and allspice, finished with tender hilopites soaking up every bit of the sauce, it’s comforting, nostalgic, and deeply satisfying.
This recipe is all about patience. Chuck steak, cooked low and slow, transforms into melt-in-your-mouth pieces, while the tomato-based sauce thickens into something rich and silky. The spices aren’t overpowering, they’re subtle, fragrant, and unmistakably Greek.
Choice of meat cut:
When it comes to low and slow cooking and achieving tender, melt-in-your-mouth results for beef recipes, chuck steak is my go-to. The longer cooking time helps break down the tough fibres, making the meat more tender the longer it cooks. It’s ideal for stews, braised dishes, slow cooking, and pot roasts.
MOSHARI KOKKINISTO ME HILOPITES | Greek Beef Stew with Egg Noodles
Mary PolitisIngredients
- 1.5 kg chuck steak cut into large pieces
- 6 Tbsp extra virgin olive oil
- 1 onion chopped
- 2-3 cloves of garlic chopped
- 1/2 cup red wine
- 2 sticks of cinnamon or 1 tsp ground cinnamon
- 6-8 whole cloves
- 1/2 teaspoon allspice
- 3 bay leaves
- 700 g tomato passata
- Water – add enough that just reaches the meat in the pot
- Salt and pepper to taste
- Fresh parsley to garnish
- 350-400 g hilopites - Greek egg noodles (sqaure shaped)
- Kefalograviera - grated to serve
Instructions
- Place your Dutch oven or large pot over medium-high heat. Add the olive oil and brown the meat in batches (the meat does not need to be cooked through).
- Add another drizzle of olive oil, then add the chopped onion and chopped garlic. Deglaze the pot with the red wine, then add the tomato passata along with all the spices.
- Add the meat back into the pot and pour in enough water to just reach the pieces sitting highest in the pot. Place the lid on completely, turn the heat down to medium, and allow to simmer for up to 2 hours, checking and stirring often. The sauce should become rich and thick. If the meat is not tender enough, continue cooking longer and add more water if required.
- Ten minutes before the meat is ready, boil the hilopites in a separate pot. Drain, then add them to the meat sauce mixture. I do this because draining the starches from the pasta allows the sauce to remain silky, especially if you have leftovers.
- Serve with a sprinkle of your favourite cheese. My fav is Kefalograviera.