Beef with quinces

Ingredients for 4 servings:

• 1 kg beef, shoulder or leg diced
• 1 ½ kg quince(s)
• 50 ml white wine
• 300 ml beef broth
• 1 m.-sized onion(s)
• 1 tomato(s), peeled and pureed
• 1 stalk(s) cinnamon
• 1 bay leaf
• 1 tbsp sugar
• 1 cup(s) olive oil
• 1 lemon(s), squeezed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil and sear the meat until the water has evaporated. Deglaze with white wine. Add the stock, bay leaf, cinnamon stick, and sugar. Add the finely chopped onion and tomato to the meat. Simmer for about 45 minutes. Meanwhile, peel the quinces and slice them into thick strips like baked potatoes. Place them in lemon water like apples to prevent them from browning. When the meat is almost cooked, add the quinces and continue cooking for about 20 minutes. In Greece, it is usually only served with bread.