Some may feel that combining Beef and Quince Stew is an unusual pairing however, you will be converted after just one mouthful.
Traditionally this dish hails from Persia and is loved by the Mizrahi Jewish community, mostly on Shabbat. Tender, juicy beef, sweet and juicy quince, giving you a comforting food that is most pleasing to the tummies!
To make Beef and Quince Stew, you will need the following ingredients:
Place quince in a bowl of cold water with a few squeezes of lemon juice.
In a medium pan over medium heat, heat oil and add sliced onions, red onions and garlic. Sautée for 5-7 minutes until softened.
Add beef, dried bay leaves, tomato sauce, salt, sugar, wheat flour and stir for a few minutes until all well combined.
Add lemon juice and water and stir to mix.
Bring to a boil and cook for 20 minutes until beef is soft and tender. You may add more water as needed until meat is as tender as you like.
Add quince and stir through. Cook for a further 10 minutes until sauce is thickened, meat is tender and browned on all sides.
Serve hot with a bowl of white rice.
This Beef and Quince Stew is a real family favorite, hearty winter dinner to serve your friends and guests. Serve with a fluffy portion of Persian white rice to complete the dish. Let us know your thoughts on this recipe and tag #cookmerecipes in your posts.
