Lemony veal stew with mustard, peppers, carrots and oregano

This recipe was inspired by a traditional Greek dish called lemonato or λεμονάτο, this lemony vial stew with mustard it’s moist and a little bit bitter because of the lemony sauce and the green peppers. Oregano brings its Greek character and gives a pleasant aspect to the dish. Try it and don’t be intimidated (*) par le temps de cuisson car la préparation est rapide et ensuite vous le laissez juste cuire à feu doux, pas d’effort supplémentaire, que du plaisir à partager avec soi-même ou un(e) ami(e) !

In two words:

"We are never looking for things, instead we are researching things"

To Start...

difficulty easy
cooking - 10' (for preparing) + 60’ (for cooking the dish) = 70’
serves - 2

To Sum-up...



  • 260gr-300gr of veal meat for stew
  • ½ onion of medium size
  • 2 small cloves of garlic or a medium size one
  • 1 green pepper (not very big)
  • 1 big carrot or 1 and ½ of a medium size one (at the end you need to have the same volume of sliced peppers and carrots)
  • 2 teaspoons of olive oil
  • 1 lemon
  • 1 teaspoon of strong mustard
  • 3 teaspoons of oregano
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper
  • 500ml of hot water


  • Peel and chisel the onion
  • Slice the pepper in vertical slices and then in three or four in order to form cubes
  • Peel and slice the carrot in medium size slices; if the carrot is really big cut it in half vertically and then slice each half in medium size slices
  • Peel and press the garlic or dice it in small cubes
  • Press the lemon and add the mustard; mix both ingredients well with the whisk or a fork
  • Heat-up a casserole
  • Add the onion and stir constantly to evaporate its humidity
  • Add the olive oil
  • Stir in the onion until it becomes a bit brown
  • Add the garlic and stir
  • Add the carrots and cover them with olive oil by stirring
  • Add the green peppers and stir until they lose their crispiness
  • Add the pieces of meat and stir to color them at all sides
  • Add the lemon/mustard sauce and stir again
  • Add the oregano and stir with a wooden spoon
  • Add the hot water, salt and pepper and stir one last time
  • Bring down the heat, put the lid on and cook for 60’ in medium-low heat
  • The last 5’, take the lid off and cook the stew 5’ to evaporate the rest of the water
  • Serve with a little bit of rice and enjoy :)

(*) If you are intimidated by the cooking time (60’) then try the pressure cooker. Count 30’ after the first whistle but know that food is losing its nutritional value when cooked in a pressure cooker.

o-o C'est si bon ! o-o

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