Name: Beef & Artichokes Stewed in a Lemon Sauce
Prep time: 15 min
Cook time: 2 h
Total time: PT-491144H18M34S
Cuisine: Mediterranean / Greek‑inspired
Ingredients: 2 lb beef stew meat (chuck or shoulder), cut into 1‑inch chunks; 2 Tbsp olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) artichoke hearts, drained and halved (or equivalent frozen); Juice of 2 lemons + zest of 1 lemon; 3 cups beef broth (or a mix of broth + water); 1 Tbsp all‑purpose flour (or 2 tsp cornstarch) for light thickening, optional; 1 tsp dried oregano or thyme; Salt & black pepper, to taste; Fresh parsley, chopped (optional garnish)

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Beef & Artichokes Stewed in a Lemon Sauce is a warm, rustic dish that I love turning to when I want something hearty with a bright, unexpected twist. The tender beef slowly cooks in a citrusy broth, absorbing all the rich, tangy flavor, while the artichokes bring a soft, earthy contrast. It’s comforting, satisfying, and full of Mediterranean-inspired flavor that feels both cozy and refreshing.

Why You’ll Love This Recipe

I love how the lemon sauce cuts through the richness of the beef, making the stew taste lighter without losing that comforting, slow-cooked depth. The artichokes soak up the savory broth beautifully, and the whole dish is easy to prepare in one pot. It’s a great option when I want to cook something a little different from the usual beef stew — something with brightness, aroma, and a lot of heart. Beef & Artichokes Stewed in a Lemon Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef stew meat (chuck or shoulder, cut into chunks)
Olive oil
Onion, finely chopped
Garlic, minced
Canned or frozen artichoke hearts (drained if canned)
Fresh lemon juice
Lemon zest
Beef broth or water
All-purpose flour (for light coating and thickening)
Egg yolk (optional, for velvety finish)
Dried oregano or thyme
Salt and black pepper
Fresh parsley (optional, for garnish)

Directions

I season the beef chunks with salt and pepper, then lightly coat them with flour.
In a heavy pot or Dutch oven, I heat olive oil and brown the beef on all sides in batches. Once browned, I remove the beef and set it aside.
In the same pot, I sauté the onions until soft and golden, then stir in the garlic.
I return the beef to the pot, add lemon juice, zest, oregano, and enough beef broth to just cover the meat.
I bring it to a boil, reduce to a simmer, cover, and let it cook low and slow for about 1.5 to 2 hours, until the beef is tender.
I add the artichoke hearts and simmer uncovered for another 15–20 minutes so they can soak up the flavor and the sauce can reduce slightly.
If I want the sauce extra silky, I temper an egg yolk with some hot broth, then stir it into the stew right before serving (off the heat).
I garnish with parsley and serve hot with crusty bread, rice, or potatoes.

Servings and timing

This recipe makes about 4 servings and takes roughly 2 hours and 30 minutes from start to finish — most of it hands-off. It’s a great dish for a relaxed weekend dinner or a make-ahead meal.

Variations

I use lamb instead of beef for a Greek-style twist.
I add baby potatoes or carrots to make it more stew-like.
I swap in marinated artichoke hearts for a bolder, herby flavor.
I toss in olives or capers for an extra briny kick.
I finish with a drizzle of extra virgin olive oil and a sprinkle of chili flakes for a little heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s even better the next day. I reheat it gently on the stove over medium heat or in the microwave, adding a splash of broth if needed to loosen the sauce. It also freezes well — I let it cool completely before transferring to freezer-safe containers. Beef & Artichokes Stewed in a Lemon Sauce

FAQs

Can I use fresh artichokes?

Yes, but they take more prep. I clean, trim, and parboil them before adding to the stew. For convenience, I usually stick to canned or frozen.

What’s the purpose of the egg yolk?

It adds richness and silkiness to the sauce, similar to avgolemono (a Greek lemon-egg sauce). It’s optional, but I love the texture it gives.

Can I make this in a slow cooker?

Yes, I brown the beef first, then add all the ingredients (except the artichokes and egg yolk) to the slow cooker. I cook on low for 6–8 hours, add artichokes in the last hour, and finish with the yolk if using.

Is this dish very lemony?

It has a noticeable lemon flavor, but it’s balanced by the broth and beef. I adjust the lemon juice to taste — sometimes I add more zest instead of more juice for brightness without too much tang.

What should I serve this with?

I usually pair it with crusty bread, rice, or mashed potatoes to soak up the sauce. It’s also great with a light green salad on the side.

Conclusion

Beef & Artichokes Stewed in a Lemon Sauce is a unique and comforting meal that blends deep, slow-cooked flavor with a bright, citrusy finish. It’s hearty enough for a cold night but light enough to enjoy year-round. When I want something a little different from the usual beef stew — something vibrant, aromatic, and full of personality — this is the dish I turn to.

Beef & Artichokes Stewed in a Lemon Sauce

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Beef & Artichokes Stewed in a Lemon Sauce is a warm, rustic one‑pot meal of tender beef chunks and artichoke hearts slowly simmered in a bright citrusy broth with herbs. It gives the soul‑soothing depth of a classic stew but with a fresh Mediterranean twist.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 2 hours (including browning and simmering)
Total Time: 2 h 15 m
Yield: 4 servings
Category: Main Course
Method: Stovetop Stew
Cuisine: Mediterranean / Greek‑inspired
Diet: Low Lactose

Ingredients

2 lb beef stew meat (chuck or shoulder), cut into 1‑inch chunks
2 Tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and halved (or equivalent frozen)
Juice of 2 lemons + zest of 1 lemon
3 cups beef broth (or a mix of broth + water)
1 Tbsp all‑purpose flour (or 2 tsp cornstarch) for light thickening, optional
1 tsp dried oregano or thyme
Salt & black pepper, to taste
Fresh parsley, chopped (optional garnish)

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Instructions

Season the beef chunks with salt and pepper, lightly coat with flour if using.
In a heavy‑bottomed pot or Dutch oven, heat olive oil over medium‑high heat. Add the beef in batches and brown on all sides. Remove beef and set aside.
In the same pot, add chopped onion and sauté until soft and golden. Add minced garlic and cook for about 1 minute.
Return the browned beef to the pot. Pour in the beef broth and lemon juice, add lemon zest and oregano/thyme. Bring to a simmer, then cover and reduce heat. Simmer for about 1½ to 2 hours, or until beef is very tender.
Add the drained artichoke hearts and simmer, uncovered, for another 15‑20 minutes so they absorb flavour and the sauce reduces slightly.
Taste and adjust seasoning (salt, pepper, more lemon if you like it brighter). Garnish with chopped parsley and serve hot with crusty bread, rice or potatoes.

Notes

This dish is inspired by traditional Mediterranean Greek‑style recipes combining beef, artichokes and lemon. :contentReference[oaicite:0]{index=0}
You can substitute lamb instead of beef for a variation — many recipes mention lamb or beef interchangeably. :contentReference[oaicite:1]{index=1}
If you skip the flour/cornstarch, it’s lighter but the sauce will be more broth‑like. Similarly, if you include baby potatoes or carrots with the beef, it becomes more of a full stew. :contentReference[oaicite:2]{index=2}
Leftovers keep well in the fridge for up to 3‑4 days and flavours deepen. Reheat gently, and if the sauce has thickened too much add a splash of broth or water.