1 kg of beef (shoulder)
1 Hokkaido pumpkin
4 carrots
1 onion
4 cloves of garlic
1 liter of red wine
1 chili pepper
oil, salt, pepper
Core pumpkin. Cut beef and pumpkin cut into pieces. Dice
onion and carrots. Remove seeds from chili pepper
and chop finely. Chop garlic finley too. Fry meat in a pan first, then
the vegetables. Pour in red wine and simmer all for about 1.5 hours.
Season with salt.
