Greek Style Lemon Beef Stew
The original Greek recipe is called “moschari lemonato” and it’s a traditional favorite. It’s not hard to see why this fragrant stew would become a staple of anyone’s diet – it’s nutritious and full of flavor. Serve it with basmati rice or Greek lemon potatoes, or a stick of dense bread.
- 2 1/2 pounds stewing beef
- 1/4 cup flour
- 2 shallots thinly sliced
- 2 cloves of garlic
- 2 large carrots
- 3 lemons zest & juice
- 2 teaspoons fresh oregano chopped
- 1/2 cup olive oil
- 1/2 cup dry white wine
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh thyme chopped
- Cut the beef into chunks, and dredge in the flour.
- Add the oil to a large heavy skillet at a high temperature, and saute the beef chunks on all sides until browned and beginning to crisp.
- Peel and chop the garlic, and chop and dice the carrots.
- Add the shallots, garlic, and carrots to the skillet and continue to saute, stirring constantly, for about 3 more minutes.
- Pour in the wine, and continue to cook until it has evaporated.
- Add the lemon juice and zest, and fresh oregano. Add enough water to the pot to cover the meat.
- Season with salt and pepper to taste. Cover and simmer for at least 1 1/2 hours, until the meat is tender.
- Garnish with fresh thyme to serve.
Note: We recommend stewing beef from the rump.
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