A hearty Greek lamb stew, showcasing humble celery. This stew is often made with pork instead of lamb.
Talk about unique — a stew devoted to celery! Feel free to use beef or even pork stew meat instead of the lamb.Susan Tweeton
- 1½–2 pounds lean stew meat, lamb, beef or pork
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2–4 cloves garlic, minced
- 1 teaspoon dill weed
- 3 cups water or beef broth
- 1 teaspoon salt
- ½ teaspoon pepper
- Cut 1 bunch celery into 2–3 inch lengths. If desired, return to medium heat and stir using a vegetable peeler.
- Avgolemeno Sauce
- Heat olive oil in heavy Dutch oven. Add stew meat in batches and brown well on all sides; set aside. Add onion to pot and sauté until golden. Drain off any excess fat.
- Return meat to pot and add garlic, dill, salt, pepper, and water or broth. Bring to simmer and cook for 1–1½ hours until meat is just tender. Add prepared celery and cook approximately 30 additional minutes until meat and celery are completely tender. Adjust seasonings. Remove pot from heat.
- Prepare Avgolemeno 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 roasting potatoes.