How to make it
Marinate the beef rib fingers: mix the juice of 1 lemon, 4 cloves of finely chopped garlic, dried oregano, salt and pepper in a bowl. Place the beef rib fingers in the marinade and make sure they are fully covered. Let them marinate in the fridge for at least 30 minutes.
Light the kamado and let the temperature rise to 140 degrees.
Before you place the grate in the kamado, add 1 chunk of olive wood for that delicious Mediterranean smoky flavour.
Heat a little olive oil in a large stew pot over medium heat. Take the marinated beef rib fingers out of the bowl and brown them on all sides in the pot. Take them out of the pot and set aside. You can also use the lid of the Dutch Ovens we sell as a pan/skillet.
Add the onion, 4 cloves of finely chopped garlic, olives and cherry tomatoes to the pot and fry briefly until they start to soften.
Deglaze the pot with the white wine and let it simmer for a few minutes to let the alcohol evaporate.
Add the stock to the pot and bring it all to the boil.
Put the beef rib fingers back in the pot and make sure they are fully covered with the liquid. Squeeze the second lemon over the stew and add the lemon halves to the pot for extra flavour.
Cover the pot and let it all simmer for about 1.5 to 2 hours on low heat, or until the meat has become soft and tender.
Taste the stew and season with salt and pepper if needed. Garnish with fresh oregano if you like.
Serve the Greek Lemon-Oregano Stew warm, together with fried potatoes or pilaf rice.
