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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
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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

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
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