Slow-Simmered Greek Lemon Beef Stew with Potatoes

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender beef chunks slow-cooked in a bright lemony broth with potatoes and aromatic herbs for a comforting meal. This Greek-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, olive oil, yellow onion 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, cut into 1.5-inch cubes beef chuck
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 4 cups beef broth
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tsp dried oregano
• 2 bay leaves
• 3 medium, peeled and cut into 1-inch chunks russet potatoes
• 2 large, sliced carrots
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped (for garnish) fresh parsley

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 olive oil in a large heavy-bottom 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: Reduce heat to medium and add 1 large diced yellow onion to the pot. Sauté for 4-5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return browned beef to the pot. Pour in 4 cups beef broth, 1/3 cup fresh lemon juice, 1 tbsp lemon zest, 2 tsp dried oregano, and add 2 bay leaves. Stir well and bring to a gentle simmer.
4. Step 4: Cover pot and simmer on low heat for 1 hour, stirring occasionally.
5. Step 5: Add 3 peeled and chunked russet potatoes and 2 sliced carrots to the stew. Season with 1 1/2 tsp salt and 1 tsp black pepper. Cover and simmer for an additional 45 minutes to 1 hour until beef and vegetables are tender.
6. Step 6: Remove bay leaves. Taste and adjust seasoning if needed. Garnish with 2 tbsp chopped fresh parsley before serving.