Avgolemeno Stew (Beef Stew With Egg/Lemon Sauce)

A hearty stew, chock full of vegetables swimming in a tangy lemon flavored sauce. Greek home style cooking at its best.


  • 1 ½ – 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
  • ½ teaspoon pepper
  • Vegetables (see below)
  • Avgolemeno sauce


  • Heat olive oil in heavy Dutch oven.
  • Add beef in batches and brown well on all sides; set aside.
  • Add onion to pot and sauté 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 1-½ 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.

Serving suggestions

Serve with sweet French bread and/or roasted potatoes.

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.


  • 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.


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


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.