Ingredients: 1 red bell pepper, 2 onions, mushrooms, 1 chili, 500g beef cubes, 1 bottle of red wine, 400ml broth, chili powder, Tabasco, paprika powder, bell pepper, salt, bay leaves, tomato paste. Brown the meat first in some fat, add the vegetables, and some tomato paste, and after a few minutes deglaze with red wine. Add the broth. Put the lid on the pot and cook over medium heat for about 1:30 hours, adding a little red wine every now and then. Then serve with potatoes, pasta, or other side dishes. Subscribe to Penthouse Kitchen on of.com/penthousekitchen