Country: North Macedonia Region / Locale: Bitola municipality Servings: Serves 4-6

Ingredients

• beef chuck – 2 lbs / 900 g
• onions – 3 large, sliced
• garlic cloves – 4, minced
• carrots – 3 medium, chopped
• potatoes – 4 medium, cubed
• red bell pepper – 1 large, chopped
• bay leaves – 2
• paprika – 1 tbsp
• salt – 1 tsp
• black pepper – 1/2 tsp
• vegetable oil – 2 tbsp
• beef broth – 4 cups / 960 ml
• red wine – 1 cup / 240 ml

Instructions

1. Heat vegetable oil in a large pot over medium-high heat.
2. Add the sliced onions and cook until golden brown, about 10 minutes.
3. Add the minced garlic and cook for another 2 minutes until fragrant.
4. Add the beef chunks and brown them on all sides.
5. Stir in the carrots, potatoes, and red bell pepper. Cook for 5 more minutes.
6. Sprinkle in the paprika, salt, and black pepper. Stir well.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
8. Add the beef broth and bay leaves, then bring the mixture to a boil.
9. Reduce the heat to low, cover, and let simmer for 2 hours or until the beef is tender.
10. Adjust seasoning with more salt and pepper if needed before serving.

Substitutions

• beef chuck -> lamb shoulder
• red wine -> white wine
• beef broth -> vegetable broth

Enhancements in the Next Evolution

• Add a splash of balsamic vinegar for depth.
• Incorporate fresh herbs like parsley or thyme at the end for freshness.
• Try adding a pinch of smoked paprika for a smoky flavor.