Meat Stew with Vegetables from Macedonia: The Cookbook by Katerina Nitsou

Ingredients

• Kosher salt
• 1 teaspoon paprika
• 2 garlic cloves, minced
• 1 medium yellow onion, grated
• ½ lb (225 g) stewing veal, cut into 1-inch (2.5 cm) chunks
• ½ lb (225 g) pork shoulder, cut into 1-inch (2.5 cm) chunks
• ½ lb (225 g) lean stewing beef, cut into 1-inch (2.5 cm) chunks
• 2 tablespoons (30 g) unsalted butter
• 4–6 oregano sprigs, for garnish
• 1 lb (450 g) fresh green beans, trimmed
• 2 medium Yukon gold potatoes, peeled and diced
• 1 cup (240 ml) boiling water
• 2 cups (500 g) stewed or diced tomatoes (from a jar or can)
• 1 cup (240 ml) red wine
• 1 teaspoon dried oregano