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.