To make braised beef stew with lemon: Add extra virgin olive oil to a dutch oven, and turn heat on to medium-high. Pat the stewing beef with a paper towel to take off any excess moisture.

Add the beef pieces to the heated oil, being careful not to overcrowd the meat (you need to have a bit of space in between each piece). I usually end up doing two or three batches. Sauté for one to two minutes, turning so that the meat is seared on all sides. Remove the meat with a slotted spoon onto a plate and set aside.

Turn the heat down to medium, add the shallots to the pot and sauté for five minutes, stirring occasionally. Stir in the garlic and sauté for a minute longer.

Pour in the white cooking wine and simmer for a minute or two. Add the fresh lemon juice, oregano, salt, pepper, and the beef pieces with the juices. Give it a stir.

Turn the heat to low-medium, cover, and gently simmer for at least two hours. Add a bit of water if you need more sauce and adjust the salt and pepper to your liking. The longer this dish simmers, the better the flavor. I personally let it go for three to four hours, stirring occasionally.

Serve with rice, pasta, potatoes, your favorite vegetables, or salad. And don't forget the crusty bread! Sprinkle a little fresh parsley on top to make it pretty (I forgot to do this in the picture).

See more main meal recipes here. Enjoy!