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Beef & quince stew
main courses | serves 6
There are wonderful caramelised quince and onion flavours among all the spices in this interesting stew.
1. Heat the oil over medium heat in a large saucepan and sauté the onion and garlic for about 5–7 minutes or until softened. Remove with a slotted spoon and set aside.
2. Add the quince to the saucepan and sauté for about 5–7 minutes or until softened. Remove with a slotted spoon and set aside.
3. Add the beef to saucepan and sauté for about 8–10 minutes or until browned on all sides. Return the onions and garlic to the saucepan, then add the tomatoes, tomato passata, tomato purée, cinnamon, bay leaves, allspice, wine and enough water to just cover the stew. Season generously with sea salt and freshly ground black pepper. Stir stew well, bring to the boil then simmer for 1 hour.
4. Add quince into the stew and stir carefully, then cook for a further 30 minutes to 1 hour or until beef is tender and sauce has thickened. Serve with rice.
Recipe Andy Harris
Photo David Loftus
from Issue 2
ingredients• 4 tbsp extra-virgin olive oil
• 10 small red onions, halved
• 3 garlic cloves, sliced
• 2 quinces, peeled, cored and sliced (place in a bowl of acidulated water until needed to prevent browning)
• 2kg beef chuck or rump, cut into 8cm pieces
• 18 vine-ripened cherry tomatoes or 2 x 400g tin cherry tomatoes
• 250ml tomato passata
• 1 tbsp tomato purée
• 1–2 cinnamon sticks
• 2–3 fresh bay leaves
• 1 tbsp allspice berries
• 1 large glass dry red wine
• Boiled rice or pasta, to serve