Mama Spice's
Slow Cooked Greek Style


Every culture has a beef stew of some kind.  This is beef stew the way the Greek's make it.  There is some debate over whether it's called Kapama or Moshari Kokkinisto (Beef in Red Sauce)... some might argue that Kapama might also include carrots and potatoes.  I grew up knowing this dish as Beef Kapama, no carrots and no potatoes.  Thus my childhood memory wins out.  This version rivals my father's and I would challenge anyone in the family to see if they can tell the difference!

Papou (my father) never really wrote down any of his recipes and he never followed anyone else's recipes.  He had a "secret combination of spices" that he would throw the pot and the dish would be perfect every time.  Hungry Gene Greek Traditional Seasoning is based on Papou's secret and is used in this recipe.

Serves, 4-6

Prep Time, 20 Min

Total time, 4-6 Hours in a Slow Cooker


  • 3 tablespoons olive oil

  • 2 pounds lean beef stew meat

  • 2 medium onions, coarsely chopped (we like a lot of onions in our household - you don't share our love for onions, you can decrease the amount to your liking)

  • 2 garlic cloves, finely minced (you can also use Hungry Gene California Minced Garlic - it works just as well and I actually prefer it)

  • 1  6 ounce can tomato paste

  • 12 ounces of water

  • 1/2 - 1 cup dry red wine (this too is according to taste!)

  • 1  14.5 ounce can petite diced tomatoes (OK, so Papou would grate and chop fresh tomatoes but sometimes you just don't have the time!)

  • 4 egg yolks (reserve the egg whites for the noodles)

  • 1  8 ounce cup of beef broth

  • 2-3 tablespoons Hungry Gene Greek Traditional Seasoning

  • 1/2 pound of hilopites (these are Greek flat noodles - you can substitute egg noodles, Tagliatele, or any kind of pasta you like).


Please note: I use my Instant Pot quite a lot for cooking - this recipe is no different!


Step 1:

Pour the olive oil into the Instant Pot and set to saute. When the pot is heated, add the onions and garlic along with 1/2 tablespoon of Hungry Gene Greek Traditional Seasoning. Saute until the onions are translucent (approximately 3-5 minutes).  Add the red wine and stir.  Add the tomato paste and petite diced tomatoes.  Then add 12 ounces of water and 8 ounces of beef broth. At this point you can add the stew beef and the remainder of the Hungry Gene Greek Traditional Seasoning. 


Some may choose to brown the meat before adding it to the tomato sauce mix.  I have found that it doesn't change the flavor or alter the outcome in any way if you don't when using this recipe.  I also found that if you take beef straight out of the freezer and it hasn't fully thawed, you can toss it in the pot and it will still cook beautifully!  Set the Instant Pot to slow cook for 4-6 hours.  The sauce will thicken as it cooks.


Step 2:

About 15 minutes before you are ready to serve your meal, add water to your favorite pasta pot and set on the stove to boil your noodles.  Add a pinch of salt and a dash of olive oil to the water. When the water comes to a full boil,  add your noodles and cook as directed on the package.


Step 3:

When the noodles are done, serve them with the kapama topped with your favorite grated cheese.  Traditionally, we would serve this dish with grated Kaseri or Kefalotyri.  You can even crumble Feta on top or serve with shredded Parmesan.  We like ours with Feta!



Until next time...

Mama Spice


Chef's Tips

If you don't have an Instant Pot, not to worry!  You can use a Crock Pot or you can even set a Pressure Cooker to slow cook or just use a pot on the stove and cook over low-medium heat just like Papou Panteli used to do!