Beef Stew With Celery (Avgolemono)

Not many people are fans of celery, as it can have quite a strong flavor, especially when eaten raw. If you’re team celery, or simply want to give it another chance, you should try this beef and celery stew, as I believe it might just change your mind. In this dish, the beef and celery are the co-stars, supported by a few other vegetables and herbs that enhance the flavor, along with a silky egg-lemon (avgolemono) sauce added at the very end.

This is a traditional Greek dish that is usually made in the winter, when celery greens are commonly found at local markets. In some regions of Southern Greece, people enjoy this beef and celery stew, or a similar version made with pork, around Christmas and New Year’s, alongside other festive dishes. It’s a favorite of mine, and whenever I spot celery greens at the market, I can’t resist making it!

Ingredients & How-to

To prepare this beef celery stew we are going to need beef chunks, celery greens, celery stalks, onion, leek, olive oil, fresh dill, fresh parsley, eggs, lemon juice, salt and black pepper.

• Beef: I’m using stewing beef. I usually get a big piece and cut it into smaller chunks myself but you could also get precut beef cubes.
• Celery: I use both the celery greens and celery stalks. Usually you will find them sold separately at the market. You could also use a celery root cut into cubes.
• Herbs: Fresh parsley and dill add lots of aroma and flavor to the stew alongside the rest of the ingredients. If you are a fan of mint, you could also add some chopped fresh mint leaves.
• Egg & lemon: These are used at the very end for the avgolemono (egg lemon) sauce. I recommend using freshly squeezed lemon juice rather than bottled one for more flavor. I’m using about a quarter cup of juice from 1-2 lemons depending on the size.

For full quantities check the recipe down below. So let’s get started!

01. I start by preparing the celery greens. I give them a good wash to remove any dirt and discard any tough bits or yellow leaves. Then I gather a small bunch and cut it into three pieces, each about the width of my hand. I repeat the process with the rest of the greens and set them aside.

02. I place a large pot filled with water on the stove and bring it to a boil. Then I add the celery greens and cook them for 3–4 minutes. This helps reduce the bitterness of the leaves and gives them a milder flavor. I remove the leaves using a slotted spoon and set them aside.

03. Now it’s time to brown the beef cubes. I add a little olive oil to a pot and then add the beef. I leave it undisturbed for 2–3 minutes so it can brown on one side. Then I turn the pieces to brown them on all sides for another 2–3 minutes.

04. I remove the beef chunks from the pot and add the chopped onion and leek. I let them soften for 3–4 minutes, stirring every now and then.

05. I add the beef chunks back to the pot along with some water. I lower the heat and let it simmer for 1–1½ hours, until the meat is tender. I check on it every now and then in case it needs a little more water.

06. When the meat is tender, it’s time to add the rest of the ingredients. I add the celery stalks, greens, chopped fresh dill, and parsley, and season with just salt and freshly ground pepper.

07. It takes about 30 more minutes for the vegetables to cook, the meat to become even more tender, and all the flavors to meld together.

08. Now it’s time to make the avgolemono sauce. In a bowl, I add the two egg whites and whisk them for a couple of minutes until they become foamy. Then I add the egg yolks and lemon juice and mix everything together.

09. Using a ladle, I slowly add some of the beef and celery stew juices to the egg mixture while continuing to whisk. This gradually raises the eggs’ temperature and helps prevent curdling.

10. I add 2–3 spoons of the stew juices to the egg mixture, then pour it back into the pot. I give it a gentle stir to combine, and it’s ready to serve while warm.

Serving suggestions

We like to have this beef celery stew with a big slice of bread to soak up all the juices. If you are looking for a salad to go with it, I recommend a quick and easy Greek cabbage salad or a shredded beet and carrot salad.

Storage

The recipe makes about 5 servings of beef and celery stew. If you have any leftovers, store them in an airtight container in the fridge and consume them within 3–4 days.

FAQ

When do Greeks make traditionally the celery stew?