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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.

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)

Instructions

  1. Season the beef chunks with salt and pepper, lightly coat with flour if using.
  2. 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.
  3. In the same pot, add chopped onion and sauté until soft and golden. Add minced garlic and cook for about 1 minute.
  4. 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.
  5. Add the drained artichoke hearts and simmer, uncovered, for another 15‑20 minutes so they absorb flavour and the sauce reduces slightly.
  6. 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.

Nutrition

Find it online: https://recipesbyliza.com/beef-artichokes-stewed-in-a-lemon-sauce/