Beef and quince casserole: It is incredibly easy but it is also wonderfully comforting and full of flavour. The sauce cooks down so that it is beautifully thick, but not dry, the beef is so tender and the quinces take only a short time until they too blend into the rubied stew with the soft chunks of melting beef.
INGREDIENTS Serves 4
1 kg casserole beef
1 tablespoon olive oil
Salt and pepper to season
800g tin chopped tomatoes
2 cinnamon sticks
10 cloves
475ml vegetable stock
4 quinces
METHOD
Cut the beef into small pieces and season with salt and pepper. Heat a large cast iron pot with the oil and brown the beef in two batches. Place all of the beef back in the pot and add the tomatoes, cinnamon sticks, cloves and vegetable stock and place the lid on and simmer for two hours, stirring occasionally
Peel and core the quinces and cut them into a similar size to the beef. Place in the pot and simmer for 20 minutes or until the quince is tender but not mushy.
Original Recipe Lorraine Elliott: Not quite Nigella
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