Braised beef in tomato sauce with thyme and quinces

Simple, very homey and delicious recipe for a Sunday family meal! If you want to please your guests with a Greek classic "mum's recipe" this is the ideal dish

Ingredients (for 6-8 people):
2Kg of tender beef
5 cloves of garlic, cut in quarters
2 sprigs of fresh thyme (or 1 tsp of dried)
2 tbsp of olive oil
2 tea-cups of finely chopped tomatoes
1 ½ tea-cup of warm beef stock
1-2 tbsp of tomato paste
1 tsp of sugar
1 bay leaf
1/4 tea-cup of red dry wine
1 large quince, coarsely grated
salt
pepper

Method:
Take the meat out of the fridge and allow it to come at room temperature for about 35-40 minutes.

With a pointy knife make holes all around the meat and push in the garlic.

In a medium pot warm the oil in medium-high heat and sauté the meat for about 10 minutes turning it around so to get coloured on all sides.

Add the tomato paste and rub it with a wooden spatula at the bottom of the pot so to release its flavour. Pour over with the wine and de-glaze using the spatula by scraping up the browned bits of the meat off the bottom of the pan.

Add in the pot the tomatoes, the thyme, the wine, the sugar, the meat stock, the grated quince and the bay leaf. When the food comes to the boil turn the heat to medium-low and cover with the lid.

Cook the meat for 2 hours or until the meat is really tender. Season with salt and pepper towards the end of cooking.

When the meat is done transfer with a slotted spoon on a chopping board and cover to keep it warm.

Discard the bay leaf and continue cooking the sauce in medium-high heat for a few more minutes or until it is well set and thickened.

Cut the meat in slices or in portion-size pieces and transfer to a platter. Pour over with the sauce and serve immediately along with mashed potatoes, rice pilaf or fries.