Beef Stew with Quince | Classic Sweet and Sour Taste

Cut the beef into bite-sized cubes (about 3-4 cm). In a deep, heavy-bottomed pot, heat two tablespoons of sunflower oil and brown the meat on all sides until a golden crust forms, then remove it onto a plate.

In the same pot, add the finely chopped onion and sauté over medium heat until translucent and slightly golden. Return the meat to the pot, add the tomato paste, pour in enough warm water to cover the meat, season with salt and black pepper, then cover with a lid and simmer gently over low heat for 60-75 minutes, until the meat becomes tender.

Wash the quinces thoroughly to remove the fuzz, core them, and cut into thick slices of about 1.5 cm (no need to peel them). In a separate pan, heat one tablespoon of sunflower oil and add two tablespoons of sugar. Let the sugar melt and caramelize slightly until amber in color, then add the quince slices and brown them on both sides for 4-5 minutes, until slightly soft and glossy.