Beef Stew with Quince
Rinse meat, pat dry and cut into large pieces. Peel carrot and celery root, finely dice both. Peel onions and garlic, dice both. Heat oil in a saucepan and brown meat on all sides, stirring. Add carrot, celery root, onions, peppercorns, allspice, bay leaves and cinnamon to the pan and saute for a few minutes. Add peeled and chopped garlic and tomato paste, saute briefly. Deglaze pan with red wine, add about 300 ml (approximately 1 1/4 cup) of broth and paprika. Simmer, half-covered, for about 2 hours on low heat. Stir occasionally and add broth as needed.
Peel quince, quarter and core. Add to stew about 40 minutes before the end of cooking. Season with salt, pepper and sugar to taste and serve.