Summary

Ingredients

• 1 kg roast beef
• 500 g carrot (s)
• 300 g parsnip (s)
• 3 quince (s)
• 2 onions)
• 4 garlic clove (s)
• 1 glass red wine
• 500 ml beef stock
• 500 g potato (s)
• 2 bay leaves
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 tablespoon tomato paste
• 1 stock cube
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 2 teaspoons sugar, brown
• Sea salt, coarse
• Black peppercorns
• oil

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Instructions

1. Cut the meat into large cubes. Clean the vegetables and cut them into slices. Clean and dice the onions and garlic. Peel and split the quince, remove the core and cut the pulp into large pieces. Crush allspice, pepper and salt in a mortar.
2. Sear the meat in a little oil, add onions and garlic and fry briefly. Deglaze with the red wine and add the quinces, bring to the boil and pour over the beef stock. Add all the spices and vegetables. Stew on a low flame for about 2 hours.
3. In the meantime, peel the potatoes and cut into pieces and add to the pot 20 minutes before the end of the cooking time. When everything is done, season to taste and, if necessary, bind.
4. Note: The potatoes can also be cooked separately or with other side dishes, e.g., Spaetzle to be replaced. Depending on your preferences, other spices can also be used, e.g., chilli, ginger or cloves - cinnamon is definitely important.