Quince Stew

• 1 large onion, chopped
• 3 garlic cloves, pressed
• 1/4 cup olive oil
• 2 pounds stew meat
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cups water
• 1 (6-ounce) can tomato paste
• 2 quinces, do not peel; just slice like an apple (make sure to remove the entire core)
• 1/4 cup lime or lemon juice or the juice of 3 limes
• 3/4 cup pitted prunes
• 2 potatoes, peeled and cut into medium dice

1. 1. In a 6-quart saucepan, saute the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
2. 2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
3. 3. Serve hot in a casserole dish.

onion, garlic, olive oil, stew meat, salt, pepper, water, tomato paste, just slice, lime, prunes, potatoes

Taken from www.epicurious.com/recipes/food/views/quince-stew-em-choroshte-be-em-51109810 (may not work)