Tender chunks of stew beef are sautéed to perfection and then braised with pearl onions and quince until tender and succulent.
Growing up, beef stew was a staple in my house, especially during the winter time. It was a hearty stew, paired with rice and perfect for warming up on a cold day.
This beef and onion stew is a blend of savory and sweet with tender pieces of beef and quince that make this hearty meal. It’s packed with flavor! Although it is very different from the beef stew I grew up eating, I appreciate and welcome this new flavor.
Here’s the recipe:
- 12 ounces stew beef chunks
- 20-25 small red onions or pearl onions (or a small variety of onions) (peeled)
- 2 quince (cored & chopped)
- 4 TBSP butter
- 2 TBSP olive oil
- 3/4 c tomato paste
- 1 TBSP red pepper paste
- 1 TBSP red pepper flakes
- salt & pepper (to taste)
In a large stock pot, sauté the stew beef until it is browned. Add the butter and olive oil and stir.
Then add the onions and toss the pot gently in order to make sure the onions are well coated.
Then add the quince, red pepper paste, tomato paste, red pepper flakes, salt, pepper and enough water to cover the stew (approximately 2 liters)
Simmer for 30-45 minutes or until the beef and quince are tender.
Serve & Enjoy!