Ingredients:
2 lb chuck roast, trimmed of fat and cut into 2 inch pieces
2 onions, chopped roughly, or just halved and sliced
4-5 tomatoes grated or pureed
1 tsp salt
1/2 tsp pepper
1-2 bay leaves
1 stick cinammon
1 cup dry white wine
5-6 quinces
1 tablespoon of sugar
olive oil
butter (optional)
Method:
1. Toss the meat chunks with 1 tsp salt and 1/2 tsp pepper. Sear in 2 tablespoons oil until well browned on at least two sides. Do this in batches so that the meat sears instead of steaming. The meat chunks should not be touching. Set the meat aside in a bowl.
2. Add onions and saute.
3. When the onions have softened up some, 5-10 minutes, add the meat back to the pot along with any juices in the bowl.
4. Add the grated tomato and the 1 cup dry white wine.
5. Add the bay leaves and cinammon stick.
6. Bring to a boil, then turn the heat down and simmer for 1 hour. While the beef simmers, wash, peel and core the quince. Cut it into wedges or thick slices.
7. Toss with 1 tablespoon of sugar. Saute in oil or butter until light golden brown on both sides. Set aside on a paper towel lined plate.
8. When beef has simmered for one hour, add the quince and continue to simmer for one hour more.
9. Serve with crusty bread to soak up the sauce.