Greek spring beef stew with artichokes and peas in a lemony dill sauce

Cut the chuck roast into smaller pieces and set aside.

Remove the tough parts of the leeks, thinly slice the white and light green parts, dunk and swish in water to remove dirt, then spin or drain in a colander.

Heat the pot with a little olive oil and brown the beef in two batches, about 4 minutes per side; crowding makes it steam instead of brown. Remove and set aside.

Turn the heat off about a minute so the cast iron pot cools and the leeks do not brown too much.

Add the leeks, turn the heat to medium low and cook about 8 minutes until soft and golden.

Add the garlic and warm through until fragrant.

Return the beef to the pot with the potatoes; season with salt and pepper.

Pour in the beef broth, mix and bring to a boil; reduce to medium low, cover and simmer 1.5 hours until the beef is tender.

Add the frozen peas and the strained canned artichokes.

Make a slurry of the cornstarch, about a cup of water and the lemon juice; stir it into the pot with the dried dill and cook about 15 minutes on low heat until lightly thickened.

Let sit about 10 to 15 minutes, then serve.