Beef Quince Stew

Ingredients

• 800 g beef (e.g., chuck or neck)
• 1 Carrot
• 150 g celery root
• 2 onions
• 2 Garlic cloves
• 1 tbsp Vegetable oil
• 1 tsp peppercorns
• 2 piment berries
• 2 Bay leaves
• 1 cinnamon stick
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 500 ml meat broth
• 2 tbsp sweet paprika powder
• 3 quinces
• Salt
• ground black pepper
• a pinch of brown sugar

Instructions

1. 1.

   Rinse the beef, pat it dry, and cut into larger pieces. Peel and finely dice the carrot and celery root. Peel and dice the onions and garlic. Heat the oil in a pot. Add the beef and sear it while stirring. Add the carrot, celery root, onions, peppercorns, piment, bay leaves, and cinnamon stick to the pot and brown briefly. Mix in the garlic and tomato paste, then deglaze with red wine. Add about 300 ml of broth and the paprika powder, cover partially, and simmer gently for about 2 hours until tender, stirring occasionally and adding more broth if needed.

2. 2.

   Grate the quinces, peel them, quarter them, and remove the core. In the last ~40 minutes, add the quinces to the stew and cook together. Finally season with salt, pepper, and brown sugar, then serve.