Summary

Ingredients

• 1 kg beef, shoulder or leg, diced
• 1 ½ kg quince (s)
• 50 ml white wine
• 300 ml beef broth
• 1 medium onion (s)
• 1 tomato (s), peeled and mashed
• 1 stick cinnamon
• 1 bay leaf
• 1 tablespoon sugar
• 1 cup olive oil
• 1 lemon (s), squeezed

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Instructions

1. Heat 1 cup olive oil in a large pot over medium-high heat. Add the diced beef and cook, stirring occasionally, until browned and any released liquid has evaporated, about 10-12 min. Deglaze with 50 ml white wine, scraping up any browned bits from the bottom. Add 300 ml beef broth, 1 finely chopped medium onion, 1 mashed tomato, 1 bay leaf, 1 cinnamon stick, and 1 tablespoon sugar. Reduce heat to medium and simmer for 45 min.
2. While the meat simmers, peel and cut the 1.5 kg quinces into thick wedges. Place in lemon water to prevent browning until ready to cook.
3. Drain the quince and add to the pot after the meat has simmered for 45 min. Continue cooking over medium heat for 15-20 min until the quince is tender.
4. Serve with bread.