INGREDIENTS:  

• 11/2 - 2 pounds lean beef or lamb stew meat

• 2 tablespoons olive oil, extra virgin

• 1 large onion, chopped

• 2 – 4 cloves garlic, minced

• 1 teaspoon dill weed

• 3 cups water or broth

• 1-teaspoon salt

• 1/2 teaspoon pepper

• Vegetables (see below)

• Avgolemeno sauce (see below)

DIRECTIONS:

• Heat olive oil in heavy Dutch oven.

• Add beef in batches and brown well on all sides; set aside.

• Add onion to pot and saute until golden.

• Drain off any excess fat.

• Return beef to pot and add garlic, dill, salt, pepper, and water or broth.

• Bring to simmer and cook for 1-1/2 hours until meat is just tender.

• Add desired vegetable and cook approximately 30 additional minutes until meat and vegetables are completely tender.

• Adjust seasonings.

• Remove pot from heat.

• Prepare Avgolemono sauce* and add to stew gradually.

• If desired, Return to medium heat and stir for 5 minutes until sauce thickens slightly.

  Serve with sweet French bread and/or roasted potatoes.

* Avgolemono Sauce

INGREDIENTS:

• 1-2 cups hot stew broth

• 2 eggs

• Juice from 2 lemons

• 1-2 tablespoons quick mixing flour (like Wondra) or cornstarch

DIRECTIONS:

• Mix the flour or cornstarch with the lemon juice and blend well.

• Beat the eggs well, until frothy, in a bowl.

• Add the flour and lemon mixture to the eggs and beat well.

• Slowly add the broth to the egg mixture, little by little (ladle by ladle), while continuing to beat.

• Pour and mix the avgolemono sauce gently into the hot stew and stir well.

Vegetable options:

Artichoke Hearts – Use 2 packages frozen (defrosted) or 2 cans (well drained). For fresh, use 8-12 small globe artichoke hearts.  Remove tough outer leaves and most of stem. Cut in half and remove hairy choke. Submerge in bowl of cold lemon water to keep from discoloring. Fresh artichokes may need to be cooked in stew 45 minutes.

Celery – Use 1 bunch celery. If desired, peel the strings from stalks, using a vegetable peeler.  Cut into 2-3 inch lengths. Pork can be used instead of lamb with this vegetable.

Endive – Use 4-6 heads endive, washed well and trimmed of any coarse leaves.  Slit heads in half lengthways.

Lettuce – Use 2-3 heads romaine lettuce, leaves separated and washed well.

Dandelion Greens – Use 1-2 bunches dandelion greens, washed well and trimmed of tough stalks.

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