Beef and Artichoke Stew

We've been eating a lot of soups and stews lately. The introduction to the diet we are eating is based mainly on bone broth soups with vegetables and meats. They are tasty and satisfying and have saved us a lot of money even though a larger percentage of our diet is local and organic/no chem. than ever.
Friday night, we had one of our old favorites - Beef and Artichoke Stew. It is so rich and wonderful, I thought I'd share it.

Beef and Artichoke Stew
2 lbs. beef (lamb also works well)
fat for cooking
3 onions, chopped
8 artichoke hearts, prepared and quartered
1-2 quarts of home-made beef stock
1 lb. greens, chopped or torn
dill
4 cloves garlic, crushed
3 eggs
1/4 cup freshly squeezed lemon juice
salt and pepper to taste

Cook beef in fat. (or as I did this time: Begin stock with beef shin slices or other meaty stock bones; remove meat and marrow once it is cooked and tender, and return bones to stock to continue cooking. Add extra fat if you use the boiled beef.) Then add onions and brown slightly. Add artichoke hearts (I have used canned in the past but as we are trying to avoid canned foods and artichokes do not grow here, I used frozen ones.) and enough stock to cover all ingredients. Simmer about an hour, adding stock to keep ingredients just covered if necessary. Add greens (We used a wonderful fresh, local spinach.) and dill and simmer until greens are tender. Just before serving, remove soup from heat, stir in garlic. Then beat eggs with lemon juice, and temper by adding 1 1/2 cups hot stew juices about 1/4 cup at a time while stirring. Add the tempered egg mixture back into the soup, and serve. Season with salt and pepper to taste.