Greek Beef with Artichokes and Peas Spring Lemon Beef Stew
My light, lemony & foolproof Greek spring beef stew you’ll want every week!
This Greek-style beef stew is light, fresh, and full of spring flavor. Tender chunks of beef are slowly simmered with artichokes and sweet peas in a lemony broth with dill and olive oil. It’s comforting without being heavy and perfect for a cozy but bright meal.
This is the kind of stew that completely changes what you expect from a traditional beef dish. Instead of being rich and heavy, it’s vibrant, herbaceous, and lifted with bright lemon, delicate dill, and sweet spring vegetables. The olive oil creates a silky, glossy broth, while the artichokes and peas bring a fresh, slightly sweet balance to the tender, slow-cooked beef.
Soft sweet peas
What’s in Greek beef, artichoke, and pea stew?
Chuck roast -ideal for this stew because it becomes incredibly tender and flavorful as it slowly simmers, creating rich, melt-in-your-mouth bites. Lamb shoulder or boneless leg of lamb would also be delicious in this stew to change it up.
Olive oil -forms the base of the dish, adding a smooth, fruity richness that gives the broth its signature silky texture.
Onion -builds a sweet, savory foundation, softening as it cooks and adding depth to the overall flavor. I chop my onions, or as you saw, I used a leek in my video. You could even use frozen pearl onions, so use what you have.
Garlic -grated or minced brings warmth and aromatic intensity, infusing the broth with a classic Mediterranean flavor.
What adds the brightness to this stew?
Potatoes -cut into wedges, add heartiness and help absorb the lemony broth, becoming tender and flavorful as they cook.
Artichoke hearts -halved, bring a slightly tangy, delicate flavor with a soft, buttery texture that pairs beautifully with the lemon and dill. If you’d like to use canned or frozen artichoke hearts, drain them well and add them toward the end so they don’t fall apart.
Peas -add a pop of sweetness and color, balancing the savory and citrusy elements of the stew. Frozen peas work perfectly.
Lemon juice -essential for brightness, adding a fresh, tangy lift that defines the dish and balances the richness. Fresh, never bottled, and measured with your heart!
Fresh dill -chopped to add a light, herbaceous, slightly grassy flavor that gives the stew its signature springtime freshness. Use dried dill if you don’t have any fresh.
Water or beef broth -creates the broth and allows all the flavors to meld together into a light yet flavorful sauce. I like to use beef broth for maximum flavor.
Salt and black pepper -enhances and balances all the ingredients, bringing out the natural flavors of the beef and vegetables.
Flour (optional) -you can use it to slightly thicken the broth, giving it a more stew-like consistency if desired.
Make-Ahead Hosting Tip: This is a beautiful make-ahead dish for spring gatherings. Serve it family-style in a large bowl with extra lemon wedges and fresh herbs on top. Add a big salad, olives, and warm bread, and your table is done.
How do I start building flavor with the beef?
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove and set aside.
Do I use the same pot for the stew?
In the same pot, add the onion and cook over medium heat until soft and lightly golden, about 8–10 minutes. Add the garlic and cook until fragrant.
When do I add the beef and potatoes?
Return the beef to the pot and add the potatoes. Season with salt and pepper.
How do I cook the stew until it’s tender?
Pour in the hot water or broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 1 to 1½ hours, or until the beef is tender.
When do I add the artichokes?
Add the artichokes and continue cooking for about 15 minutes.
What about the peas?
Stir in the peas and cook for another 10–15 minutes, until everything is tender and the sauce has slightly thickened.
How can I thicken the sauce if needed?
If you prefer a slightly thicker sauce, dissolve the flour in a little water and stir it into the stew. Let it simmer for a few minutes.
How do I finish the stew?
Add the lemon juice and fresh dill. Taste and adjust seasoning. Remove from heat and let it rest for 5–10 minutes before serving.
Can I make this ahead of time?
This tastes even better the next day as the flavors develop, so you can absolutely make this ahead and store it in the fridge. Gently reheat an individual bowl or the whole pot!
What’s the best way to serve Greek beef with artichoke and pea stew?
This is a great Sunday family lunch that can be used again throughout the week for dinner and is special enough to serve at a spring get-together. Serve with crusty bread, feta cheese, and a simple Greek salad for the perfect springtime meal.
Do you have more spring soups and stews?
Ingredients
- 2 pounds chuck roast, cut into small chunks
- 1/3 cup olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, grated
- 1 pound potatoes, cut into wedges
- 1 can artichoke hearts, drained and halved
- 2 cups frozen peas
- Juice of 2 lemons, or more to taste.
- 1/4 cup chopped fresh dill
- 6 cups hot water or beef broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon flour, optional
Instructions
Pour in the hot water or broth and bring to a boil. Reduce heat to a simmer, cover, and cook for about 1 to 1½ hours, or until the beef is tender.
Add the lemon juice and fresh dill. Taste and adjust seasoning.
Notes
For the best flavor Chuck roast works perfectly because it becomes tender and flavorful as it cooks. Take your time with the simmer.
Using canned artichokesDrain well and add them toward the end so they don’t fall apart.
Bright spring flavorDon’t skip the dill and lemon. They bring everything together and give this dish its signature freshness.
! Make aheadThis tastes even better the next day as the flavors develop.
To Serve
Serve with crusty bread, feta cheese, and a simple Greek salad.
