Like me, many of you are missing Greece, not being able to or willing to travel to Greece this year. I was looking through last summers photos and I was reminded of this fantastic dish I had last year while on the island of Astypalea, one of the islands in the Dodecanese.

I was on a beach, sitting near a kantina that had a limited menu that was updated daily. I ordered the Beef Lemonato and I can assure you it tasted as good as it looks.

You’ve had Beef Kokkinisto but step aside,  it’s time for Beef Lemonato!

Beef (Moschari) Lemonato

(serves 4-6)

1 kg. chuck beef, cut into chunks

salt and pepper

1/2 cup olive oil

1 1/2 cups diced onion

3 bay leaves

1 cup dry white wine

juice of 2 lemons

2 tsp. dried oregano

4 cups hot water

1. Add half your oil into a pot over medium-high heat. Season your meat with salt and pepper and place in the hot pot. Brown on all sides then lower the heat to medium.
2. Add your onions and sweat for 5-6 minutes. Add the wine, stirring to pick up brown bits. Add the remaining oil, bay leaves, lemon juice, half your oregano and the hot water.
3. Bring up to a boil. Season again with salt and pepper and cover with the lid reduce heat to a simmer and cook covered for about 45 minutes.
4. Take lid off, check tenderness of meat with a fork, adjust seasoning. Cover and check in 10 minute intervals.
5. Once meat is tender, take lid off and and simmer uncovered to thicken sauce to your liking.
6. Adjust seasoning, add remaining oregano, stir in. Remove bay leaves and serve with Fries or Rice.