Everything is very simple. In a wide sturdy pan put half of the sliced onions.

On the bow we put the meat, cut into large chunks. It is advisable to use veal or lamb on the bone.

Pepper peel, cut coarsely and put on meat.

We scald tomatoes, peel. Small cut in half, large - into quarters and placing it on the pepper.

Next, spread the remaining onions and carrots, cut the cylinder. Pour a glass of dry red wine or light beer (also suitable broth or even just water), cover and put on fire. Very soon the vegetables and meat will release juice, which will boil. When the liquid comes to a boil, diminish the heat to low and simmer for several hours until the meat is cooked, NOT STIRRING. The recipe that I'm trying to paint the specified cooking time 6 hours. Believe me, the dish will be ready much faster.

Well, what is Caucasian dish without the greens! Add it shortly before cooked meals. Of course, it would be correct to put the cilantro and Basil. But, if this is not possible, what to do... dispense with parsley. Bon appetit!