Arabic Stew with Quince, Out Of Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef from the topside
- 4 quince (s)
- 2 carrot (s)
- 1 medium sweet potato (s)
- 2 onions)
- 200 ml canned tomato (s)
- 3 tablespoon tomato paste
- 4 tablespoon barberries
- 1 tablespoon cinnamon
- 1 tablespoon turmeric
- 4 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry. Cut into goulash-sized cubes. Clean, quarter and slice the onions. Clean, quarter and slice the sweet potato. Clean the carrots and cut into slices.
- For the quinces you need a sturdy and sharp knife and a little patience. Quince quarter or eighth - depending on the size. Slice. The quinces are very hard and the core is almost concrete. If nothing works, cut the quince again lengthways or cut the slices up to the core and then push the core.
- Put 2 tablespoons of oil in a roasting pan. Layer one layer: meat, carrots, sweet potatoes, onions, quinces, tomatoes, tomato paste, half of barberries, cinnamon, turmeric, salt and pepper. Then the second layer as well. Drizzle the remaining 2 tablespoons of oil on top.
- The stew looks very dry when layered, but the vegetables drain a lot of water.
- Now it goes into the oven:
- 1 hour top and bottom heat at 180 degrees, then 1.5 hours top / bottom heat at 150 degrees.
- Sufficient without any side dishes. But also goes well with rice, couscous or bread and is enough for 6 people.
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