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Veal or Beef Stew in Lemon Juice

Cuisine: Greek
Region: Common

Simple and extremely delicious, this Veal or Beef Stew in Lemon Juice recipe leads to a yet another one-pot, minimum-cooking-skill Sunday lunch stew or weekday special. Enjoy!

Serves: 4 to 6
Cooking time: approx. 90minutes
You need: a pot


  • 1 to 1.2 Kg (2-2.5 Lbs) veal for stew.
  • 2 onions, diced.
  • 2 to 4 cloves of garlic, diced.
  • Juice of 2 to 4 lemons.
  • 2 Tsp dry oregano.
  • 2 Tbsp dry thyme.
  • 1/3 cup (glass) extra virgin olive oil.
  • Enough hot water to cover the meat in the pot.
  • Optional: 1/2 cup (glass) dry white wine.
  • Salt and pepper to taste.


  1. Take a pot, put it on the stove, turn the fire on to high, and pour the olive oil into the pot.
  2. Add the meat into the pot and saute it. Depending on the size of your pot, you may need to saute it in batches.
  3. When the meat is almost sauteed, add the onion and the garlic and saute for another 2 minutes.
  4. Optional: add the wine and wait for it to evaporate.
  5. Add the lemon juice, the oregano, the thyme, the pepper and enough hot water to just cover the meat.
  6. Lower to fire to medium (or medium-low, even), put the lid on, and simmer for at least 60 to 90 minutes. Check progress from time to time.
  7. Ass the salt sometime (e.g. 15 to 20 minutes) before the end.
  8. Turn off the fire and let the stew set for a while.
  9. (That’s all. 🙂

Notes on Veal or Beef Stew in Lemon Juice

  • In terms of which cut of meat works well with a stew: chuck, bottom sirloin flap or a fatty brisket cut will do. Ask the clerk to cut the meat in portion sizes (but NOT bite-size). Include the bone, if possible.
  • In terms of side dishes, may we suggest rice (Basmati works well) or some form of potato, e.g. potato puree, French fries or boiled and broiled potatoes.
  • In terms of salad, something green will do, like spinach, arugola, etc.

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