Braised beef with quinces

Ingredients for 4 servings:

• 1 kg roast beef
• 500 g carrot(s)
• 300 g parsnip(s)
• 3 quinces
• 2 onions
• 4 garlic cloves
• 1 jar red wine
• 500 ml beef stock
• 500 g potatoes
• 2 bay leaves
• 1 tsp cinnamon
• 1 tsp all-spice
• 1 tbsp tomato paste
• 1 stock cube
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 2 tsp brown sugar
• Sea salt, coarse
• Peppercorns, black
• oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Cut the meat into large cubes. Clean and slice the vegetables. Clean and dice the onions and garlic. Peel and halve the quinces, remove the cores, and roughly chop the flesh. Crush allspice, pepper, and salt in a mortar. Brown the meat in a little oil, add the onions and garlic, and fry briefly. Deglaze with the red wine and add the quinces. Bring to a boil, then pour in the beef stock. Add all the spices and vegetables. Simmer over low heat for about 2 hours. Meanwhile, peel and dice the potatoes, then add them to the pot 20 minutes before the end of the cooking time. When everything is cooked, season to taste and thicken if desired. Note: The potatoes can also be cooked separately or replaced with other side dishes, such as spaetzle. Other spices can also be used according to your preferences, such as chili, ginger, or cloves—cinnamon is essential in any case.