Greek Lemon Beef Stew Recipe (Moschari Lemonato)

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. 

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
• 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

@nikolopaa

Greek Lemon Beef Stew Recipe (Moschari Lemonato) - Full recipe on my website #beef #recipe #food #greek #cooking #fyp #foryou

♬ original sound - Nikolopa A - Nikolopa A

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.

• 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.

• 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.

• Herbs and spices: Gather a blend of dried oregano, thyme, bay leaves, rosemary and ground cinnamon.

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.

Cooking the vegetables and stew

• Sauté carrots, onions, garlic, and lemon zest in the pot until softened.

• 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.

• 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.

• Remove lid, gently stir, and cook for 30 more minutes. Let sit for 10 minutes to thicken.

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.

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.

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.

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. 

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