Quince Stew _(Chorosht'e Be)

jewish middle eastern soup/stew beef fruit potato stew rosh hashanah/yom kippur dinner sephardic prune quince meat kosher persian new year dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Ingredients

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

Method

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.

Quince Stew _(Chorosht'e Be)_

Ingredients

Method