Name: Beef & Artichokes Stewed in a Lemon Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mediterranean
Ingredients: 2 lbs stewing beef, cut into chunks; 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) artichoke hearts, drained and halved; 2 lemons (juice and zest); 1/2 cup white wine (optional); 3 cups low-sodium beef or vegetable broth; 2 tbsp fresh dill or parsley, chopped; 1 tbsp all-purpose flour or 2 tsp cornstarch (optional, for thickening); Salt and black pepper, to taste

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Beef & Artichokes Stewed in a Lemon Sauce is a comforting and vibrant dish that blends tender beef with the delicate flavor of artichokes, all simmered in a tangy, bright lemon sauce. It’s a Mediterranean-inspired meal that feels both hearty and fresh—perfect for cozy dinners or special family meals.

Why You’ll Love This Recipe

I love this dish because it brings together rich, slow-cooked beef and the light, slightly nutty flavor of artichokes in a lemony sauce that lifts the whole meal. The balance of brightness and depth makes this stew incredibly satisfying without feeling heavy. It’s perfect when I want something comforting but not overly rich. Plus, it’s naturally gluten-free and packed with flavor from simple ingredients.

Ingredients

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

Stewing beef, cut into chunks
Olive oil
Onion, finely chopped
Garlic, minced
Canned or fresh artichoke hearts, halved
Lemons (juice and zest)
White wine (optional)
Low-sodium beef or vegetable broth
Fresh dill or parsley, chopped
All-purpose flour or cornstarch (for light thickening, optional)
Salt and black pepper

Directions

I heat olive oil in a large pot over medium-high heat and brown the beef chunks on all sides. I work in batches so they sear rather than steam.
I remove the beef and set it aside. In the same pot, I add a bit more oil if needed and sauté the onion until soft and golden.
I stir in the garlic and cook for another minute, then deglaze the pot with white wine if using.
I return the beef to the pot and add broth to just cover the meat. I bring it to a simmer.
I cover and cook the beef over low heat for about 1½ to 2 hours, until it’s tender.
I add the artichoke hearts and continue to simmer for 15–20 minutes.
I stir in lemon juice, lemon zest, and fresh dill or parsley. If I want the sauce a little thicker, I mix a small amount of flour or cornstarch with water and stir it in during the last few minutes.
I season with salt and pepper to taste and serve it warm with rice, mashed potatoes, or crusty bread.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

Variations

I use lamb instead of beef for a more traditional Mediterranean twist.
I add baby potatoes or carrots to make it a one-pot meal.
For a low-carb version, I skip the thickener and serve it over cauliflower mash or zucchini noodles.
I swap dill with mint or oregano for a different herbal note.
I sometimes add a handful of spinach or kale at the end for a touch of green.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave until heated through. The flavors deepen even more the next day, making it great for make-ahead meals. This stew also freezes well—I just cool it completely and freeze in portions for up to 2 months.

FAQs

Can I use fresh artichokes instead of canned?

Yes, I sometimes use fresh artichokes if I have the time. I clean and prep them, then add them earlier in the cooking so they have time to soften.

What cut of beef works best?

I prefer chuck or stewing beef—they become wonderfully tender after simmering. Any well-marbled, slow-cook cut works great.

How lemony is this dish?

It has a bright lemon flavor, but not overpowering. I adjust the amount to my taste—more juice for zing, or less for subtlety.

Can I make this in a slow cooker?

Yes, I brown the beef and aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours, adding the lemon and herbs at the end.

What can I serve with it?

I love pairing it with mashed potatoes, white rice, or a crusty loaf of bread to soak up the lemony sauce.

Conclusion

Beef & Artichokes Stewed in a Lemon Sauce is a rustic yet elegant meal that brings together rich and bright flavors in one comforting dish. I love how it feels both hearty and fresh, making it perfect for any season. Once I try it, it quickly becomes a regular rotation in my dinner lineup—especially when I want something satisfying and a little different.