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Beef & quince stew
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Total Time:
2 hours 35 minutes
Delicious stew with caramelized quince, onions, and aromatic spices.
Ingredients:
  • 10 small red onions
  • 3 cloves of garlic
  • 2 quinces
  • 1 lemon
  • olive oil
  • 2 kg quality beef chuck or rump, cut into 8cm pieces (ask your butcher to do this)
  • 18 ripe cherry tomatoes, on the vine or 2 x 400g tins of cherry tomatoes
  • 250 ml tomato passata
  • 1 tablespoon tomato purée
  • 1-2 cinnamon sticks
  • 2-3 fresh bay leaves
  • 1 tablespoon allspice berries
  • 1 large wineglass of dry red wine
Instructions:
  • Peel and halve the onions, then slice the garlic. Peel, core, and slice the quinces, then place them in a bowl of cold water with lemon juice. In a large saucepan, heat 4 tablespoons of oil over medium heat. Sauté the onion and garlic until softened, about 5 to 7 minutes. Set them aside, and sauté the quince until softened, about 5 to 7 minutes. Set aside. Brown the beef on all sides for 8 to 10 minutes. Return the onion and garlic to the pan. Add tomatoes, passata, purée, cinnamon, bay leaves, allspice, wine, and enough water to cover the stew. Season, bring to a boil, and simmer for 1 hour. Add the quince, simmer for another 30 minutes to 1 hour until the beef is tender and the sauce thickens. Serve with rice or pasta.

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