Winter-time beef stew with quinces

Once again the quince is the star in this recipe. Another delicious dish for a filling and hearty meal during the Winter months. But it can also become the main meal at your family's Festive table for something different

Ingredients (for 4-6 people):
3-4 whole clove buds
1-2 bay leaves
2-3 quinces (peeled and cut in medium slices)
1 1/2Kg of stewing beef, cut in portions
1 tea-cup of brandy
1 lemon, the juice
4-5 whole allspice berries
4 tbsp of butter
salt
pepper

Method:
Melt the butter in a spacious pot in medium to high heat and sauté the meat on all sides until it gets well coloured.

Pour over with the brandy, add the spices, the bay leaf, 1 cup of water, season with salt and pepper and turn the heat to medium. Cover with the lid and leave the meat to cook for about 1 hour.

Put the quinces in a saucepan with 1 cup of water in medium heat, let them come to the boil and after 1-2 minutes take them off the heat. Drain them in a colander and transfer into the pot with the meat.

Add the lemon juice in the pot, cover with the lid and leave the food to continue cooking for another 40 minutes or until the meat is cooked through and the quinces tender.

Serve the meat with some sauce on the plates and garnish with the quince slices. Serve the food as it is or accompany with a plain rice pilaf.