Name: Tender Beef and Zucchini Cooked in Egg Lemon Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs stewing beef, cut into chunks; 3–4 zucchini, cut into thick slices; 1 large onion, chopped; 2 tbsp olive oil; 2 cloves garlic, minced; 1 bay leaf; Salt and pepper, to taste; 4 cups water or beef broth; For the egg lemon sauce (avgolemono):; 2 large eggs; 1/4 cup fresh lemon juice (adjust to taste); 1 ladle hot broth (for tempering)

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This dish of tender beef and zucchini cooked in a silky egg lemon sauce is one of my go-to comfort meals when I want something light yet deeply flavorful. The beef is slow-cooked until melt-in-your-mouth tender, the zucchini adds a soft, sweet balance, and the tangy, creamy avgolemono-style sauce ties everything together in a unique and satisfying way.

Why You’ll Love This Recipe

I love this recipe because it brings warmth, simplicity, and elegance to the table. The beef is slow-simmered until juicy, the zucchini absorbs all the savory broth, and the egg lemon sauce adds a rich, velvety finish. It’s a Mediterranean-inspired comfort dish that feels nourishing without being heavy, and it’s perfect for both casual dinners and special occasions.

Ingredients

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

Stewing beef (cut into chunks)
Zucchini (cut into thick slices)
Onion (chopped)
Olive oil
Garlic (minced)
Bay leaf
Salt and pepper
Water or beef broth

For the egg lemon sauce (avgolemono):

Eggs
Lemon juice
A ladle of hot broth (for tempering)

Directions

I heat olive oil in a large pot and sauté the onion until translucent.
I add the beef and sear it on all sides until browned.
I stir in the garlic, bay leaf, salt, and pepper, then pour in enough water or broth to cover the meat.
I bring it to a boil, reduce the heat, cover, and simmer for about 1.5 to 2 hours, until the beef is very tender.
I add the zucchini slices during the last 20–30 minutes of cooking, letting them simmer until soft but not mushy.
For the egg lemon sauce, I beat the eggs in a bowl, add the lemon juice, and slowly whisk in a ladle of hot broth to temper it.
I slowly pour the egg-lemon mixture back into the pot off the heat, stirring constantly to thicken the sauce gently without curdling.
I let it sit for a few minutes, then serve warm.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

Variations

I sometimes add carrots or potatoes to make it heartier.
For a lighter version, I use chicken instead of beef.
I adjust the lemon to taste—sometimes I like it extra tangy.
Fresh dill or parsley adds a bright herbal note right before serving.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stove over low heat, stirring constantly to keep the sauce from breaking. I avoid microwaving the egg-lemon sauce to maintain its smooth texture.

FAQs

What kind of beef should I use?

I usually go with chuck or stewing beef since they become tender and flavorful after slow cooking.

How do I prevent the egg lemon sauce from curdling?

I always temper the eggs by slowly adding hot broth before stirring it into the pot off the heat. Constant stirring is key.

Can I make this ahead of time?

Yes, I often cook the beef and vegetables ahead and make the sauce fresh right before serving for best texture.

Is this dish gluten-free?

Yes, as long as the broth is gluten-free, the rest of the ingredients are naturally gluten-free.

Can I freeze this dish?

I freeze the beef and veggies, but I recommend making the egg-lemon sauce fresh since it doesn’t freeze well.

Conclusion

This tender beef and zucchini in egg lemon sauce is one of those dishes that feels both cozy and elegant. I love its delicate balance of rich and fresh, hearty and light. It’s a flavorful way to enjoy a comforting meal without feeling weighed down—and it’s one I come back to often.