Servings 8
AuthorMyHorioTotal Time3 hrsDifficultyBeginnerFork-tender braised beef stew with lemon is a greek recipe that is sure to become one of your favorite comfort foods. The lemon adds incredible flavor and body to the beef, but does not overpower it.
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!
Ingredients
Directions
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!