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Beef stew with quince

Cook Time1 hour
Course: Main Course
Cuisine: Greek
Servings: 4


  • 500 gr beef for casserole
  • 2 quinces
  • 2 onions
  • 2 tbspn sugar
  • 2 tbspn tomato paste
  • 1 cinnamon stick
  • 1 star anise
  • 1 cup red wine
  • 1 tbspn olive oil
  • Salt and pepper to taste


  • Cut the beef in medium sized chunks.
  • Rinse and cut the quince in thick slices, removing the hard core.
  • In a shallow pot, heat up the olive oil and sautee the onions for 4-5 minutes. Remove from the fire and set aside.
  • Sautee the quince slices for a few minutes and again remove from the pot and set aside.
  • Top up with a bit of olive oil if you need, add the beef to seal.
  • Return the onions on the pot with the beef and add the spices.
  • It’s time for the wine to deglaze. Follow in with the tomato paste, diluted in a cup of warm water. season with salt and pepper and cover with lid. It needs 40-45 minutes on low to medium heat.
  • Return to check the meat, it should be almost done by now. Add the sautee quince slices, the sugar and just a bit of warm water if the sauce looks dry.
  • Continue cooking for 8-10 minutes until the sauce is set.
  • Serve with buttered, fluffy rice.