A Traditional Greek Beef Recipe that’s served mostly in Greek christenings and weddings. A special and utterly delicious dish you’re absolutely going to love!
It may look like classic roast beef but it’s not. It’s actually a Stove Top Pot Roast. Made with a part of beef that’s much more cheaper then tenderloin, and it’s called silverside (in Greek we name it Nua).
Silverside is a cut of beef (from the hindquarter just above the leg), that’s mainly used in Europe countries and Australia. It’s a lean piece of meat that requires slow cooking.
So What’s This Greek Beef Recipe?
In Greek, we call it Moshari Lemonato. Mosher = beef, Lemonato= with lemon. It’s slow-cooked beef that resembles an oven roast. Cut into thin slices, and served with lemon gravy.
An utterly delicious dish that’s loaded with garlic and lemon flavor.
How To Make This Greek Beef Stew Recipe
First and foremost, you load the meat with garlic and pepper. You do this by making small incisions with a sharp knife and stuffing whole cloves of garlic and plenty of freshly ground pepper inside. Since it’s a big piece of meat this helps to flavor it on the inside.
Actually not only helps to flavor it but makes it completely irresistible. As the garlic cloves will melt inside the meat while it’s slowly cooked giving it a DIVINE flavor!
Secondly, you can either cook the meat as is or tie it like a roast. When you tie the meat, you give it a nice look and shape by holding it together. It’s better if you tie it but won’t make a huge difference if you don’t.
What really makes a difference in this dish though is its impeccable lemon gravy! Which contains all the flavor of the meat, A LOT of garlic, rosemary, and of course lemon.
Slices Of Pot-Roasted Beef With Lemon Gravy
So here’s basically how it’s made…
- Prepare the meat. Stuff it with garlic, pepper and a bit of salt here and there.
- Tie it or leave as is.
- Sear the meat in the pot (with olive oil). Do it well on all sides giving it a deep brown color. The deeper the color the stronger the flavor of the sauce.
- Remove the meat, and in the same pot caramelize the onion along with a few whole garlic cloves
- Pour in some white wine, bay leaves, and sprigs of rosemary. Add the meat back in the pot and cover with water and the pots’ lid
- Simmer over medium heat. It took me 3 hours over medium heat. But times may vary depending on the piece of meat, the age of the animal, how fresh it is (beef gets more tender when left 2-3 days in the fridge uncovered). Basically you’ll have to simmer it until it feels tender when you prick it with a knife.
- Remove meat from the pot once it’s cooked and set aside for a bit, to slightly cool down (so you’ll be able to cut it into thin slices).
- Make the lemon gravy in the pot, bypassing the sauce (which has to be reduced to about 1 liter) through a sieve to easily remove the rosemary sprigs, the bay leaves, and the whole carrot
- Then add the garlic and onions back in the sauce and blend the sauce using an immersion blender. Bring sauce to a boil over medium-high heat.
- Whisk cornstarch in a small bowl along with COLD water and pour it in the sauce to thicken it. Whisk until it gets all nice and glazy and thickened (1-2 minutes). Finish off by adding the freshly squeezed lemon juice and zest
- Serve the meat cut into thin slices along with the sauce or leave it in the pot to keep warm and absorb some extra “saucy goodness” while it sits.
Greek Beef -Stove Top Pot Roast
- 1,5 kg silverside beef or bottom round roast or an eye of round roast
- 12 garlic cloves
- 1 onion minced
- 100 ml white wine
- 1 carrot
- 2 lemons juiced + the zest of one lemon
- 3 dried bay leaves
- 2 twigs fresh rosemary
- Optional: natural twine
- 6 tablespoons cornstarch
- Make a small incision to the meat with a sharp knife and stuff it with pepper, salt, and a whole garlic clove. Make about 7 incisions here and there, using about 7 garlic cloves. Keep the remaining garlic cloves to use in the sauce. At this point, you can tie the meat.
- Heat a good splash of olive oil in a medium-sized cooking pot, over high heat.
- Sear the meat on all sides giving it a brown color. Remove from pot and set aside.
- Reduce heat to medium and in the same pot caramelize the onions along with the garlic cloves.
- Add the bay leaves and fresh rosemary. Pour in the wine.
- Add the meat to the pot and wait until wine completely evaporates (it stops smelling of alcohol).
- Cover the meat with water and season with salt. Keep in mind the salt you added inside the meat. Add the carrot (no need to cut it we just want to get its flavor).
- Reduce heat to medium-low and simmer covered with the lid slightly open, for approximately 3 hours. Prick the meat to check if it's tender.
- Remove the meat from the pot and set aside.
- Remove the bay leaves, carrot, and rosemary from the sauce. You may do this by passing the sauce through a sieve. Don't throw away the onions and garlic add them back in the sauce. Blend sauce using an immersion blender.
- In a small bowl whisk together 200 ml cold water and the 6 tablespoons of cornstarch. Pour into the sauce and bring to a boil, whisking occasionally.
- Once the sauce starts to thicken, add the lemon juice and zest, cook for a minute more and remove from heat.
- Cut the meat into thin slices using a sharp carving knife. Serve with some sauce on top. Or cut the meat into thin slices and place in the pot with the sauce to keep warm and soak more flavor until you're ready to serve.