To begin, season the meat cubes generously with salt and black pepper. This initial seasoning infuses flavour into the meat. Set aside while preparing the other ingredients.

In a heavy bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned meat cubes in batches, searing each side for 2-3 minutes until browned. Browning locks in juices and enhances flavour. Transfer the browned meat to a plate.

Lower the heat to medium, add the chopped onion to the pot, and sauté for 5 minutes until softened and translucent. Stir occasionally, scraping any browned bits from the bottom to enrich the flavour.

Add the minced garlic to the onions and cook for 1 minute, stirring constantly to prevent burning. Garlic adds a delicate aroma that complements the tomato base.

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This step enhances the tomato's natural sweetness and intensifies the sauce’s flavour.

Add the crushed tomatoes, bay leaf, cinnamon stick, and ground allspice. Stir to combine, then pour in the beef broth. Return the seared meat to the pot, ensuring it is mostly covered by the sauce.

Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow it to cook for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Check for seasoning and adjust with salt or pepper as needed.

Serve the Kokkinisto hot, garnished with fresh parsley. Pair it with traditional sides like rice, potatoes, or crusty bread to soak up the rich tomato sauce. This dish embodies comforting, robust flavours best enjoyed with friends and family.