Beef And Quince Stew Recipes

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QUINCE STEW (CHOROSHT'E BE)



Quince Stew (Chorosht'e Be) image

Provided by Reyna Simnegar

Categories     Soup/Stew     Beef     Fruit     Potato     Stew     Rosh Hashanah/Yom Kippur     Dinner     Prune     Quince     Meat     Kosher     Persian New Year     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 8-10 servings

Number Of Ingredients 12

1 large onion, chopped
3 garlic cloves, pressed
1/4 cup olive oil
2 pounds stew meat
2 teaspoons salt
1 teaspoon pepper
3 cups water
1 (6-ounce) can tomato paste
2 quinces, do not peel; just slice like an apple (make sure to remove the entire core)
1/4 cup lime or lemon juice or the juice of 3 limes
3/4 cup pitted prunes
2 potatoes, peeled and cut into medium dice

Steps:

  • 1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
  • 2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
  • 3. Serve hot in a casserole dish.

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