Beef & Quince Stew Recipe

This Beef & Quince Stew Recipe is a tender and aromatic recipe, which is made with quality beef chuck and fresh quince. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

Beef & Quince Stew Recipe Ingredients

• 10 small red onions
• 3 cloves of garlic
• 2 quinces
• 1 lemon
• Olive oil
• 2kg quality beef chuck or rump, cut into 8cm pieces
• 18 ripe cherry tomatoes, on the vine (or 2 x 400g tins of cherry tomatoes)
• 250ml tomato passata
• 1 tablespoon tomato purée
• 1-2 cinnamon sticks
• 2-3 fresh bay leaves
• 1 tablespoon allspice berries
• 1 large wineglass of dry red wine

How To Make Beef & Quince Stew Recipe

1. Prep the Vegetables: Peel and halve the onions. Peel and slice the garlic. Peel, core, and slice the quinces, immediately placing them in a bowl of cold water with a good squeeze of lemon juice to prevent browning.
2. Sauté the Aromatics: Heat 4 tablespoons of oil in a large saucepan or Dutch oven over a medium heat. Sauté the onion and garlic for 5 to 7 minutes, until softened. Remove them with a slotted spoon and set aside.
3. Sauté the Quince: In the same pan, sauté the quince slices for 5 to 7 minutes, until they begin to soften. Remove with a slotted spoon and set them aside separately from the onions.
4. Brown the Beef: Add the beef to the pan (in batches if necessary to avoid overcrowding) and sauté for 8 to 10 minutes, until browned on all sides.
5. Simmer the Stew Base: Return the cooked onion and garlic to the pan with the beef. Add the tomatoes, passata, tomato purée, cinnamon sticks, bay leaves, allspice, and red wine. Pour in just enough water to cover the stew. Season with salt and pepper, stir well, and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 1 hour.
6. Finish the Stew: Gently stir the sautéed quince into the stew. Cover and continue to cook for another 30 minutes to 1 hour, until the beef is fall-apart tender and the sauce has thickened.

Recipe Tips

• What is a quince and what does it taste like? Quince is a hard, aromatic fruit that looks like a cross between an apple and a pear. When cooked, its hard, astringent flesh transforms, becoming soft, tender, and pink with a wonderfully floral and fragrant flavor.
• Why put quince in lemon water? Like apples and pears, quince flesh oxidizes and turns brown very quickly once it’s cut. Placing the slices in acidulated (lemon) water immediately after cutting prevents this browning and keeps them looking fresh.
• What’s the best beef for this stew? A cut with good marbling and connective tissue, like beef chuck or rump, is perfect. The long, slow cooking time breaks down these tissues, resulting in incredibly moist and tender meat.
• Can I make this in a slow cooker? Yes, this stew is ideal for a slow cooker. Follow all the steps for sautéing the ingredients on the stove, then transfer everything (except the quince) to the slow cooker. Cook on low for 6-8 hours. Stir in the sautéed quince during the last hour of cooking.

What To Serve With Beef & Quince Stew

This rich and fragrant stew pairs beautifully with simple starches to soak up the sauce.

• Creamy polenta or mashed potatoes
• Fluffy white rice or couscous
• Orzo or other small pasta shapes
• Crusty bread for dipping

How To Store Beef & Quince Stew

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and often taste even better the next day.
• Freeze: This stew freezes very well. Allow it to cool completely before storing it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Beef & Quince Stew Nutrition Facts

• Calories: 680 kcal
• Carbohydrates: 25g
• Protein: 70g
• Fat: 30g
• Saturated Fat: 10g
• Sodium: 500mg
• Fiber: 7g
• Sugar: 18g

Nutrition information provided is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Jools’ Simple Beef Stew Recipe
• Ridiculously Good Oxtail Stew Recipe
• Beef & Ale Stew Recipe