Traditional Kotlovina (Macedonian Meat Stew)
Tradicionalno jelo · Macedonian
A hearty and flavorful Macedonian meat stew cooked in a cauldron (kotle), featuring tender chunks of pork and beef with aromatic vegetables and spices. Traditionally cooked outdoors over an open fire.
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Sastojci
- Pork shoulder500g
- Beef chuck500g
- Onions2 large
- Bell peppers (red and green)2
- Tomatoes400g
- Garlic4 cloves
- Red wine200ml
- Vegetable oil50ml
- Paprika (sweet)2 tbsp
- Paprika (hot, optional)1 tsp
- Bay leaf2
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Cut pork and beef into 2-3 cm cubes. Chop onions, bell peppers, and mince garlic.
- 2
Heat vegetable oil in a large cauldron (kotle) or heavy-bottomed pot over medium-high heat. Brown the meat in batches, then set aside.
- 3
Add onions to the cauldron and sauté until softened, about 5-7 minutes.
- 4
Add bell peppers and cook for another 5 minutes.
- 5
Return the meat to the cauldron. Stir in minced garlic, sweet paprika, and hot paprika (if using). Cook for 1 minute until fragrant.
- 6
Add chopped tomatoes and bay leaves. Pour in red wine and bring to a simmer, scraping any browned bits from the bottom.
- 7
Add enough water to just cover the meat and vegetables. Season with salt and black pepper.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the meat is very tender. Add more water if the stew becomes too thick.
- 9
Adjust seasoning before serving. Serve hot, traditionally from the cauldron.
