First, cut the pumpkin into cubes.

Also cut the meat into chunks (trying to get similar dimensions to each other, for a more uniform cooking) and pass them well in the flour.

Brown the meat in a saucepan (preferably non-stick) with a mix of butter and oil, turning it to brown evenly.
Add sage and rosemary and blend with Marsala, then add 250 ml of broth and cook for about 30 minutes.

Add garlic and pumpkin, add the remaining broth and cook for another 20-30 minutes.

The pumpkin stew is ready: you just have to remove the garlic and serve.

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