Slow-Cooked Greek Lemon and Herb Beef Stew

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A hearty beef stew simmered with lemon, garlic, and aromatic herbs, delivering tender meat and bright Mediterranean flavors. This Greek-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, extra virgin olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups beef broth
• 1 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tsp dried oregano
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 diced large yellow onion, 5 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Return the beef to the pot. Pour in 4 cups beef broth and 1 cup dry white wine. Stir in 1/4 cup fresh lemon juice, 2 tsp dried oregano, 3 sprigs fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Bring to a gentle boil, then reduce heat to low and cover. Simmer for 2 to 2.5 hours until beef is fork-tender and stew thickens slightly.
5. Step 5: Discard thyme sprigs. Stir in 2 tbsp chopped fresh parsley for brightness. Adjust seasoning if needed.
6. Step 6: Serve the stew hot, accompanied by crusty bread or over creamy mashed potatoes.