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    Home » Recipes » Mains » Greek Lemon Beef Stew Recipe (Moschari Lemonato)

    Greek Lemon Beef Stew Recipe (Moschari Lemonato)

    Published: Jun 17, 2024 · Modified: Dec 17, 2024 by Nikolopaa · This post may contain affiliate links, view the disclosure for more information · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Here is the most delicious, pull-apart Greek lemon beef stew recipe, moschari lemonato - the only one you’ll ever need. The lemon, garlic, and herbs seep deep into the meat and potatoes for a lip-smacking result. You’ve got to try this recipe, you guys. It’s the perfect winter warmer, so serve it piping hot with your favourite Greek sides. 

    niko holding plate of moschari lemonato

    For other lemony recipes that will send you over the edge, try this Slow Roast Greek Lemon Lamb with Potatoes or my Greek Lemon Chicken with Potatoes.

    Jump to:
    • Why You'll Love This Dish
    • Short Video - How To Make It
    • Ingredients
    • Instructions
    • Top Tips
    • Variations
    • What to serve it with
    • Storage
    • More Stew Recipes to Try
    • FAQs
    • 📖 Recipe

    Why You'll Love This Dish

    • The perfect make-ahead meal: This recipe is almost better the next day. It’s a good option to make it the day before and reheat it slowly to serve.
    • A slow Sunday comforter: Nothing is more cosy and satisfying than a steaming bowl of hearty moschari lemonato.
    • So simple: The recipe and steps are a cinch. This one-pot wonder leaves you with barely anything to wash up, too.

    Short Video - How To Make It

    YouTube video

    Ingredients

    Here are the ingredients to gather up:

    • Beef neck: Use beef neck for its rich flavour and tenderness after slow cooking. Choose beef neck that is beautifully marbled.
    2.5 kg of beef neck on bench before cutting
    • Olive oil: Use good quality olive oil to cover the bottom of the pan. It gives the dish a delicious, robust, and fruity base for browning the beef and sautéing the vegetables.
    • Potatoes: Quartered potatoes add hearty texture and help thicken the stew as they cook down. I love how the potatoes soak up the lemony flavours.
    • Garlic: Use fresh minced garlic for the best taste. Never powdered for this recipe!
    • Carrots and onions: These veggies make up the base of the recipe. 
    • Lemons: Freshly squeezed lemon juice and zest introduce a bright, tangy flavor that defines this dish.
    onions, garlic, carrots, lemons and potatoes
    • White wine: A cup of white wine deglazes the pan and adds a subtle acidity and complexity.
    • Beef stock: Rich beef stock deepens the savoury base of the stew, complementing the meat and vegetables.
    beef stock, white wine, olive oil and water
    • Herbs and spices: Gather a blend of dried oregano, thyme, bay leaves, rosemary and ground cinnamon.
    herbs and spices for recipe

    Instructions

    Preparing Your Meat

    • Heat olive oil in a stew pot over high heat.
    • Brown the beef on all sides, then remove and set aside.
    browning the meat in olive oil

    Cooking the vegetables and stew

    • Sauté carrots, onions, garlic, and lemon zest in the pot until softened.
    saute the vegetables
    • Add white wine, let it evaporate for 5 minutes (continue but don't add the liquids yet)
    • Return the browned beef to the pot and season with salt, pepper, oregano, thyme, and cinnamon.
    • Add potatoes, season with salt, pepper, oregano.
    putting the potatoes on top of the beef in pot
    • Pour in lemon juice, beef stock, and enough water to cover the meat.
    • Add rosemary and bay leaves, bring to a boil, then reduce to low heat, cover, and simmer for 2.5 hours.
    moschari lemonato in stew pot
    • Remove lid, gently stir, and cook for 30 more minutes. Let sit for 10 minutes to thicken.
    niko standing behind stew near the end of the cook

    Top Tips

    This is an easy one-pot beef recipe. There are some tricks and tips to get it next-level delicious:

    • Brown the meat properly: Sear the beef in batches in a hot pan with olive oil until browned on all sides. This step locks in flavour and adds depth to the stew.
    • Deglaze the pan: When adding the liquids to the pan, lift and scrape the bottom to get all the sediment and flavoured “bits” up and into the sauce. 
    • Simmer slowly: Cook the stew on low heat for several hours. This allows the beef to become tender and the flavours to meld beautifully.
    • Monitor liquid levels: Ensure enough liquid (beef stock and water) to cover the meat and vegetables. Check occasionally and add more if needed to maintain a stew-like consistency.
    • Rest before serving: Let the stew rest for about 15 minutes after cooking. This allows the flavors to settle and makes the stew even more delicious.
    niko holding a plate of moschari lemonato

    Variations

    Here’s how to use the same base recipe but switch it up a bit:

    • Alternative protein: Lamb, veal, chicken, and pork will all work beautifully in this lemony stew. Choose cuts with higher fat levels; remember they might need more or less cooking time. 
    • Greek lemon chicken stew: Replace beef with chicken thighs or drumsticks. Adjust the cooking time to ensure the chicken remains tender and moist.
    • Vegetarian Greek lemon stew: For more substance, leave out the meat and use chunky vegetables like zucchini, bell peppers, eggplant, and chickpeas. Increase the amount of potatoes and carrots.
    • With orzo: Add orzo pasta in the last 20 minutes of cooking. The orzo will absorb the flavours and add a comforting, starchy element to the stew.
    • Add artichokes: Add quartered artichoke hearts (fresh or canned) in the last 30 minutes of cooking. 
    • Greek Lemon beef stew with fennel: Include sliced fennel bulb. Fresh fennel adds a mild licoricey flavour. 
    • In a slow cooker: Adapt the recipe for a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the beef is tender.
    • With added mushrooms: In the last hour of cooking, add sliced mushrooms (such as cremini or button mushrooms). Mushrooms add an earthy flavour and meaty texture.
    niko placing meat into the stew

    What to serve it with

    Serve your lemony beef stew with fluffy, savoury rice, pillowy mashed or oven roasted potatoes, or even a side of pasta. A side of steamed green beans or roasted veggies with rosemary is beautiful also, or even a fresh batch of pita or crusty bread so soak in juices.

    Storage

    Allow the leftover stew to cool to room temperature before storing. Transfer the cooled stew into airtight containers to maintain freshness and prevent odor absorption. 

    Store the containers in the refrigerator. The stew will keep well for 3-4 days.

    niko holding plate of moschari lemonato

    Freezing

    Ensure the stew is completely cooled before freezing to prevent ice crystal formation and freezer burn. Divide the stew into individual portions for easier thawing and reheating.

    Use freezer-safe containers or heavy-duty freezer bags. Any leftover stew can be stored in the freezer for up to 3 months.

    Thawing

    Transfer the frozen stew from the freezer to the refrigerator and let it thaw overnight. This is the safest method and maintains the best texture and flavor.

    For quicker thawing, place the frozen container or bag in a bowl of cold water. Change the water every 30 minutes until the stew is thawed. Avoid using hot water to prevent uneven thawing and potential bacterial growth.

    Reheating

    To heat on the stove, pour the thawed stew into a pot. Reheat over medium-low heat, stirring occasionally, until the stew is thoroughly heated. If it is too thick, add some water or beef stock.

    Leftovers can also be quickly heated in a microwave in a covered dish. Heat them at 1-minute intervals, stirring between intervals so they heat up evenly. 

    plate of moschari lemonato ready for eating

    More Stew Recipes to Try

    Looking for more hearty and comforting stews? Check out these delicious recipes:

    • Classic Greek Pork and Cabbage Stew
    • Traditional Beef Stifado

    Add these to your weekly dinner rotations for easy, flavourful meals that everyone will love. Perfect for cosy nights or family gatherings!

    FAQs

    How can I make this stew gluten-free?

    This stew is naturally gluten-free as long as all ingredients used (such as beef stock and seasonings) do not contain gluten. Always check labels to ensure there are no hidden sources of gluten.

    What can I use instead of white wine?

    If you prefer not to use white wine, you can substitute with an equal amount of extra beef stock or a combination of beef stock and a splash of white wine vinegar or extra lemon juice.

    What should I do if the stew is too thick or too thin?

    If the stew is too thick, add a bit more water or beef stock until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken. But remember, once the heat is turned off it will thicken a lot more!

    Can I use bottled lemon juice instead of fresh?

    Fresh lemon juice is recommended for the best flavour. Bottled lemon juice lacks the brightness and depth of fresh juice and may alter the taste of the stew.

    📖 Recipe

    moschari lemonato in stew pot

    Greek Lemon Beef Stew Recipe (Moschari Lemonato)

    Delight in the vibrant flavours of Greece this Greek lemon beef stew. Tender beef, potatoes, and carrots simmered in a zesty lemon and white wine sauce, infused with aromatic herbs. A perfect blend of savoury and citrusy notes that’s sure to impress!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs 20 minutes mins
    Course Main Course
    Cuisine Greek
    Servings 6
    Calories 372 kcal

    Ingredients
      

    • 2kg Beef Neck up to 3kg
    • ½ cup olive oil enough to cover bottom of pan
    • 5 potatoes quartered
    • 3 onions diced
    • 1 whole garlic bulb minced
    • 4 carrots chopped
    • 3 lemons juice and zest roughly 150ml juice
    • 1 cup white wine
    • ½ teaspoon ground cinnamon
    • 2 cups beef stock
    • 2 cups water roughly to cover the meat
    • 10 grams fresh rosemary
    • 3 bay leaves

    Seasonings to taste

    • salt
    • pepper
    • oregano dried
    • thyme dried

    Instructions
     

    Preparing Your Vegetables

    • Cut the potatoes into quarters, then chop the carrots into thick circular disks.
    • Dice the onions.
    • Mince the garlic.
    • Zest the lemons and set the zest aside. Then, cut the lemons and squeeze the juice into a cup (use the zest of 2 lemons for the standard recipe, but you may need more for juicing).

    Preparing Your Meat

    • Cut the meat into cubes half the size of your fist to allow the seasonings and juices to penetrate easier.
    • Pour the olive oil into your stew pot and place it over high heat.
    • Once the oil is hot, slowly and carefully add the meat, turning to brown the beef on all sides.
    • When browned, remove the meat from the pot and set aside.

    Cooking the Stew

    • Add the carrots, onions, garlic, and lemon zest to the stew pot over high heat and sauté for a few minutes.
    • Add the white wine and allow 5 minutes for the alcohol to evaporate before adding more liquids.
    • Carefully place the beef on top of the vegetables.
    • Add salt, pepper, oregano, and thyme to your desired amount.
    • Sprinkle the cinnamon over the top.
    • Add the potatoes on top of the beef.
    • Season the potatoes with salt, pepper, and oregano.
    • Pour in the lemon juice and beef stock, then add enough water to cover the meat.
    • Place the rosemary and bay leaves on top.
    • Once the stew is at a boil, reduce the heat to low. Cover and simmer for roughly 2.5 hours.
    • Remove the lid and gently stir, being careful not to break the potatoes.
    • Continue cooking for roughly another 30 minutes with the lid off.
    • When everything is cooked, turn off the heat and let sit for 10 minutes. The stew will thicken as it rests.
    • Serve and enjoy!

    Video

    YouTube video

    Nutrition

    Calories: 372kcalCarbohydrates: 47gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 0.2mgSodium: 209mgPotassium: 1211mgFiber: 8gSugar: 7gVitamin A: 6863IUVitamin C: 71mgCalcium: 81mgIron: 3mg
    Keyword greek lemon beef stew, lemon beef stew, moschari lemonato
    Tried this recipe?Post it on Instagram and tag me @nikolopaa

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    Comments

    1. Erin says

      February 10, 2025 at 1:26 pm

      5 stars
      Such a refreshing stew compared to my typical tomato based version. This was much lighter and very yummy. Followed the recipe exactly. Perfect during the winter when it’s cold and local lemons are plentiful.

      Reply
      • Nikolopaa says

        February 11, 2025 at 7:41 am

        Absolutely! I love a red sauce stew but it's nice to mix things up and add variety! And the extra lemons in winter keep the colds away 💪😉

        Reply
    5 from 1 vote

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