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.
Serve with sweet French bread and/or roasted potatoes.
- 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.
Use 1-2 bunches dandelion greens, washed well and trimmed of tough stalks.