Lemonato Beef Stew – Moscharaki Lemonato

Lemon Beef Stew or Moscharaki Lemonato is another one of those super easy Greek classics. You need just a few ingredients, good quality lean meat and a healthy appetite. This is a very simple main to cook but is also often served for family celebrations as you really can’t go wrong with it.

Please note cooking your lemonato in a pressure cooker or instant pot will take around half the time. We use our ancient SEB pressure cooker but there are a great many superb options out there!

Often you are advised to add some cornflour to the pot, to make the sauce creamier. We never do. Instead we prefer the lightness of it.

This is really the sister dish of our beef kokkinisto and it is similarly easy.

Accompany with boiled vegetables, rice, couscous or potato mash. My auntie swears you should use red wine if you plan to accompany with mash or boiled veg and white wine for anything else. But most people think it’s only white wine that is proper to use with lemon juice and so do we!

Lemonato Beef Stew – Moscharaki Lemonato

5 from 7 votes
Course: MainCuisine: GreekDifficulty: Easy


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A classic and super eays to cook Greek beef stew recipe


  • 1 kilogram lean beef such as top rump, cubed generously

  • 1 onion, grated

  • 1-2 garlic cloves, crushed

  • 1/3 cup olive oil

  • 1 big lemon, juiced

  • 1/2 cup white wine

  • 1 bay leaf (optional)

  • salt

  • pepper

  • dried oregano


  • Put a thick bottomed cooking pan on the stove
  • Throw the meat in the pan and brown just on it’s own.
  • When it’s brown all around, if you don’t want to wait throw away the liquid the meat has produced and return the pan with the meat on the stove.
  • Cook the meat a bit more on its own until it starts sticking to the bottom of the pan.
  • Add the olive oil
  • Squeeze the grated onion in your fist to get rig od the excess liquids and throw in the cooking pan.
  • Add the garlic and give everything a stir to brown the onion and seal the meat
  • Add the lemon, stir and let cook for a couple of minutes
  • Add the wine and let it cook for another couple of minutes for the alcohol to evaporate
  • Add the salt, a bit of pepper, some dried oregano and the bay leaf
  • Add water, enough to just about cover the meat
  • Close the lid and bring to the boil
  • Lower the cooking temperature and let the food simmer for around two hours, until most of the water evaporates and you are left with a lovely gravy like dressing at the bottom of the pan
  • Serve warm with some green salad, feta and wine

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