Greek lemony beef stew with cabbage and potatoes

Cut the chuck roast into large, even pieces; smaller pieces tend to shred.

Season both sides lightly with salt and black pepper and sprinkle with a little flour.

Heat a Dutch oven over medium-high heat with a small amount of olive oil and brown the beef 6 or 7 minutes per side, in two batches if it does not fit, until it releases easily and is golden and crisp. Remove and turn off the heat.

Chop the onion, peel and dice two carrots, and cut up the peeled potatoes.

Cook the onion and carrots over medium heat 7 to 8 minutes until soft; add the grated garlic and warm until fragrant without burning.

Return the beef with the beef broth or water, the juice of two lemons, bay leaves and dried oregano; mix and bring to a boil, scraping up the bits stuck to the bottom.

Reduce the heat to low, cover and cook 1.5 hours until the meat is a little tender.

Add the roughly chopped cabbage and the potatoes, seasoning each with salt and black pepper; cover and cook 20 to 30 minutes until the potatoes are fork tender, stirring now and then so it does not stick.

Taste and adjust salt and pepper; serve.