Arni me Celino Avgolemeno (Greek Lamb Stew with Celery)

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
  • Celery
    • Cut 1 bunch celery into 2–3 inch lengths. If desired, return to medium heat and stir using a vegetable peeler.
  • Avgolemeno Sauce


  1. 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.
  2. 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.
  3. Prepare Avgolemeno Sauce and add to stew gradually. If desired, return to medium heat and stir for 5 minutes until sauce thickens slightly.

Serving Suggestions

Serve with sweet French bread and/or roasting potatoes.