- Flour for dredging
- Salt & Pepper to taste
- 2 1/2 lbs. lean boneless beef, cubed large
- 4-6 tbsp olive oil
- 2 large red onions, sliced*
- 2 large quince, peeled and cored*
- 1 medium lemon*
- 1 cup peeled chopped plum tomatoes*
- 1 small cinnamon stick
- 1 bay leaf
- 1/2 tsp ground Allspice
- 1/2 to 3/4 cup water
- 1/4 cup fresh chopped mint
Directions:
- Place quince in bowl with fresh lemon juice and water to prevent browning until ready to use.
- Heat 4 tbsp olive oil in large Dutch oven or casserole and saute onions over medium heat until lightly golden, about 8-10 minutes. Add the quince halves and saute lightly to color and soften a little. Remove quince and onions (try to seperate) with slotted spoon, set aside.
- Combine flour, salt and pepper in a large plate and dredge the beef cubes lightly. Add remaining olive oil to pot and brown meat over high heat, turning on all sides.
- Return onions to pan, add tomatoes, cinnamon, bay leaf, allspice, salt, pepper and water. Cover, reduce heat and simmer for 30 minutes.
- Add quinces to pot and continue cooking, covered, until beef is tender and pot juices are thick, about 20-25 minutes. Just before removing from heat, add mint and adjust seasoning with salt and pepper.
*Ingredients available at Belltown
