Name: Traditional Macedonian Stew
Yield: 4
Cuisine: North Macedonia
Ingredients: 1.00 pound beef stew meat; 2.00 tablespoons olive oil; 1.00 onion chopped; 2.00 cloves garlic, minced; 1.00 tablespoon tomato paste; 1.00 cup red wine; 1.00 can diced tomatoes; 2.00 cups beef broth; 2.00 pounds potatoes, peeled and cubed; 2.00 carrots peeled and chopped; 2.00 tablespoons chopped fresh parsley; 1.00 teaspoon dried oregano; 1.00 teaspoon dried basil; 0.50 teaspoon salt; 0.25 teaspoon ground black pepper

Traditional Macedonian Stew

A hearty stew made with potatoes, carrots, and beef.

Preparation time: 20 Minutes

Cooking time: 2 Minutes

Total duration: 2 Minutes

Calories: 486, Total Fat: 15 g, Saturated Fat: 5 g, Cholesterol: 78 mg, Sodium: 738 mg, Potassium: 918 mg, Carbohydrates: 37 g, Fiber: 5 g, Sugar: 5 g, Protein: 37 g

This traditional Macedonian stew is a hearty and flavorful dish that is simple to make. It is made with potatoes, carrots, and beef, and is sure to please the whole family. The beef is cooked in a rich tomato sauce and the potatoes and carrots are cooked until tender. Serve this stew with a side of crusty bread and a glass of wine for a delicious meal.

Ingredients

1 pound beef stew meat
2 tablespoons olive oil
1 onion chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup red wine
1 can diced tomatoes
2 cups beef broth
2 pounds potatoes, peeled and cubed
2 carrots peeled and chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon salt
0.25 teaspoon ground black pepper

Beef stew potato Macedonian Carrot Main Course
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short description

Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned. Add the onion and garlic and cook for another 5 minutes.
Add the tomato paste, red wine, diced tomatoes, beef broth, potatoes, carrots, parsley, oregano, basil, salt and pepper. Bring to a boil, then reduce the heat and simmer for 1 1/2 to 2 hours.
Serve the stew with crusty bread and a glass of wine.

detailed description

Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned. Add the onion and garlic and cook for another 5 minutes.
Add the tomato paste, red wine, diced tomatoes, beef broth, potatoes, carrots, parsley, oregano, basil, salt and pepper. Stir to combine. Bring to a boil, then reduce the heat and simmer for 1 1/2 to 2 hours, stirring occasionally.
Once the beef is tender and the vegetables are cooked, the stew is ready to serve. Serve the stew with crusty bread and a glass of wine.

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