We are all keeping cosy indoors, be it rain or snow our souls seek this heartwarming bowl of goodness. I made a lemony beef and chickpeas stew.
During winter, we switch to the hob for most of the hearty Greek casseroles and citrus comes to the forefront. There is normally an abundance of lemons weighing down the trees in southern Greek gardens.
Although I’m far away from the family home where I could pick some fresh, a squeeze of lemon always does the trick and lifts the spirits. It might be the old time classic youvarlakia or a chicken soup or the plain old cabbage salad. Fresh citrus is always there to add flavour.
This beef and chickpeas stew is one that I hadn’t made in ages. Normally it goes in the claypot and out in the wood fire oven. This recipe is adapted for the small urban kitchen. Do not forget the lemons!
Lemony beef and chickpea stew
- 500 gr of beef
- 300 gr chickpeas soaked
- 1 lt beef stock
- 1 onion sliced
- 2 bay leaves
- 1 tblspn tomato paste
- Salt and pepper
- Olive oil
- Heat up a bit of olive oil in a large, lidded pot, follow in with the sliced onions and cook until translucent.
- Turn the heat up, add the beef pieces and seal.
- Once the meat is sealed add tomato paste and coat the meat well.
- Add the chickpeas, bay leaf and the beef stock, season well and bring to the boil.
- Once boiled, lower the heat to a simmer, place the lid on top loosely and allow to cook for 1 ½ hrs.
- The stock must have reduced but leaving enough juice for the sauce.
- Squeeze in the lemon just before serving.
I hope you enjoy with good company.
From London with love,