Beef & Quince Stew
Serves 4
Preparation time: 10 minutes
Cooking time: 2-2.5 hours
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1 kg/2.1 lbs. casserole beef
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1 tablespoon olive oil
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Salt and pepper to season
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800g/28 oz tin chopped tomatoes
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2 cinnamon sticks
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10 cloves
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2 cups vegetable stock
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4 quinces
Step 1 - Cut the beef into small pieces and season with salt and pepper. Heat a large cast iron pot with the oil and brown the beef in two batches. Place all of the beef back in the pot and add the tomatoes, cinnamon sticks, cloves and vegetable stock and place the lid on and simmer for one and a half to two hours, stirring occasionally (okay that's a lie, I left it simmering and didn't stir it and it was fine).
Step 2 - Peel and core the quinces and cut them into a similar size to the beef. Place in the pot and simmer for 20 minutes or until the quince is tender but not mushy.
Note: this can also be done with lamb instead of beef and you can also use potatoes or sweet potatoes (just add a teaspoon of sugar if you're using potatoes).