- 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
- In a 6-quart saucepan, sauté 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.
- Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
- Serve hot in a casserole dish.