Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 2 medium onions, finely chopped
- 2 medium carrots, sliced into thick rounds
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt, plus more to taste
- 1 bay leaf + 1 small cinnamon stick (optional)
- 3 cups (720 ml) beef stock
- 3 firm quinces (about 2 lb / 900 g), cored and cut into thick wedges
- 2 tbsp lemon juice
- 1 tbsp honey or sugar
- 1/2 cup (120 ml) water, as needed
- 2 tbsp chopped fresh flat-leaf parsley, for serving
Do This
- 1. Toss quince wedges in a bowl with 2 tbsp lemon juice and enough water to cover; set aside so they do not brown.
- 2. Pat beef dry, season lightly with salt and pepper, and brown in hot olive oil and 1 tbsp butter in a heavy pot; remove to a plate.
- 3. In the same pot, sauté onions and carrots until softened, then add garlic, tomato paste, cumin, cinnamon, allspice, salt, and pepper; cook until fragrant.
- 4. Return beef to the pot with any juices, add bay leaf, cinnamon stick, and beef stock; bring to a boil, then cover and simmer gently 60 minutes.
- 5. In a skillet, melt remaining 1 tbsp butter; drain quince, pat dry, and sauté with honey until lightly golden at the edges.
- 6. Add quince and any pan juices to the stew; if needed, add up to 1/2 cup water so meat and fruit are just submerged. Simmer covered 30–40 minutes, until beef and quince are very tender.
- 7. Adjust seasoning, discard bay leaf and cinnamon stick, and finish with chopped parsley. Serve hot over rice, bulgur pilaf, or with crusty bread.
Why You’ll Love This Recipe
- A cozy, aromatic Turkish-inspired braise that tastes both comforting and elegant.
- Quince adds a sweet-tart, floral note that makes this stew feel special and seasonal.
- Mostly hands-off cooking once the pot is simmering; perfect for a relaxed weekend meal.
- Even better the next day, so it is ideal for cooking ahead for guests or busy weekdays.
Grocery List
- Produce: Quinces, onions, carrots, garlic, fresh flat-leaf parsley, lemon
- Dairy: Unsalted butter
- Pantry: Beef chuck (stew meat), olive oil, beef stock, tomato paste, honey or sugar, bay leaf, cinnamon stick, ground cumin, ground cinnamon, ground allspice, black pepper, kosher salt
Full Ingredients
For the Ayvalı Tas Kebabı (Quince Beef Stew)
- 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch (4 cm) cubes, well trimmed
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 2 medium yellow onions, finely chopped
- 2 medium carrots, sliced into 1/2-inch (1.25 cm) thick rounds or on the diagonal
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 1/2 tsp kosher salt, plus more to taste
- 1 bay leaf
- 1 small cinnamon stick (optional but traditional and very aromatic)
- 3 cups (720 ml) beef stock (low-sodium preferred)
- Up to 1/2 cup (120 ml) water, as needed to adjust liquid level
For the Quinces
- 3 firm, ripe quinces (about 2 lb / 900 g total), well scrubbed
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey or granulated sugar
- 1 tbsp unsalted butter (from the divided butter above)
To Finish and Serve
- 2 tbsp finely chopped fresh flat-leaf parsley
- Additional salt and black pepper, to taste
- Cooked rice, bulgur pilaf, or crusty bread, for serving (optional but highly recommended)
Step-by-Step Instructions
Step 1: Prep the quinces so they do not brown
Quinces oxidize and turn brown very quickly once cut, so start with them. Fill a medium bowl with cold water and stir in the 2 tbsp lemon juice. Scrub the fuzz from the quinces under running water, then quarter them. Carefully cut out the cores (they are quite hard), then cut each quarter into 2–3 thick wedges, about 3/4–1 inch (2–2.5 cm) at the widest part. As you work, drop each wedge into the lemon water to keep it from discoloring. Set aside while you start the stew.
Step 2: Brown the beef for deep flavor
Pat the beef cubes very dry with paper towels; this helps them brown instead of steam. Season lightly with salt and pepper. Heat a large heavy-bottomed pot or Dutch oven (at least 5-quart / 4.7 L) over medium-high heat. Add the olive oil and 1 tbsp of the butter. When the fat is hot and shimmering, add about one-third of the beef in a single layer, leaving space between pieces. Brown well on at least two sides, 6–8 minutes per batch, then transfer to a plate. Repeat with the remaining beef, adding a little more oil only if the pan looks dry. Do not rush this step; the browned bits on the bottom of the pot will make your sauce rich and flavorful.
Step 3: Build the aromatic base
Reduce the heat to medium. In the same pot (do not clean it), add the chopped onions and carrots along with a pinch of salt. Cook, stirring and scraping up the browned bits, until the onions are softened and starting to turn golden at the edges, about 8–10 minutes. If the pan looks too dry, add 1–2 tbsp of water to deglaze. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the tomato paste, cumin, ground cinnamon, allspice, 1 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring constantly, for 1–2 minutes; the tomato paste will darken slightly and smell sweet and toasty.
Step 4: Add liquids and gently braise the beef
Return all of the browned beef and any accumulated juices to the pot. Add the bay leaf and cinnamon stick (if using). Pour in the 3 cups beef stock, stirring to combine and making sure the meat is mostly submerged. Bring the mixture up to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer gently for about 60 minutes, stirring once or twice. You are looking for a slow, lazy simmer, not a vigorous boil; this keeps the beef tender.
Step 5: Sauté the quinces with honey
While the beef braises, drain the quince wedges from the lemon water and pat them dry with a clean kitchen towel. About 30–40 minutes before the beef is done (after it has simmered for around 60 minutes), heat a large skillet over medium heat. Add the remaining 1 tbsp butter. When melted and foaming, add the quince wedges in a single layer. Cook, turning occasionally, until the edges turn lightly golden and the surfaces look slightly glossy, 6–8 minutes. Drizzle in the honey (or sprinkle on the sugar) and toss to coat; let it bubble for 1–2 minutes so it lightly glazes the fruit. This step is optional but highly recommended: it gives the quinces extra color and a lovely caramelized flavor that stands out in the stew.
Step 6: Combine quince with the stew and finish cooking
Transfer the sautéed quince and any juices from the skillet into the simmering beef stew. Gently stir to distribute without breaking up the fruit. If the liquid level seems low (the beef and quinces should be mostly covered but not swimming), add up to 1/2 cup water. Cover the pot again and continue to simmer gently for another 30–40 minutes, or until the beef is very tender and the quince can be easily pierced with the tip of a knife. The sauce should thicken slightly and take on a deep brick-red color with a hint of golden-orange from the quinces. If at any point the stew looks too dry, add a splash more water; if it is too thin at the end, remove the lid and simmer uncovered for 5–10 minutes to reduce.
Step 7: Taste, garnish, and serve
Once the beef and quinces are meltingly tender, turn off the heat. Discard the bay leaf and cinnamon stick. Taste the sauce and adjust seasoning with more salt and black pepper as needed; the balance should be savory with a gentle sweetness and warm spice. If you like a slightly brighter flavor, you can stir in an extra squeeze of lemon juice at this point. Let the stew rest, covered, for 5–10 minutes to settle. Sprinkle the top with chopped fresh parsley. Serve hot, making sure each bowl gets a mix of beef, quince wedges, carrots, and plenty of sauce. This stew is wonderful over fluffy rice or bulgur pilaf, or simply with warm crusty bread to soak up the juices.
Pro Tips
- Choose firm quinces: Soft or bruised quinces break down too much. Look for firm, fragrant fruits with smooth yellow skin.
- Do not skip drying the beef: Thoroughly drying the meat before browning is key to deep flavor and good texture in the finished stew.
- Control the simmer: Keep the heat low enough that the stew gently bubbles. A hard boil will make the beef tough and reduce the sauce too quickly.
- Make it in the oven: After Step 4, you can transfer the covered pot to a 325°F (165°C) oven for the braising stages instead of simmering on the stovetop. Add the quince at the same time point and continue baking until tender.
- Even better the next day: Like many braises, this stew develops deeper flavor after resting. Cool, refrigerate, and reheat gently for a wonderfully rich make-ahead meal.
Variations
- With dried fruit: Add 1/4 cup (35 g) golden raisins or chopped dried apricots along with the quinces for extra sweetness and a bit of chew.
- Spicier version: Add a generous pinch of red pepper flakes or 1/2 tsp mild Aleppo pepper with the ground spices for a gentle heat that complements the quince.
- Lighter stew: Use leaner beef (such as top round) and skim any excess fat from the surface after braising, or refrigerate overnight and remove the solidified fat before reheating.
Storage & Make-Ahead
Let the stew cool to room temperature for no more than 1 hour, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. This dish also freezes well: portion into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Because the flavors improve with time, this is an excellent make-ahead dish for entertaining; cook it fully a day in advance, chill, then reheat slowly just before serving.
Nutrition (per serving)
Approximate values per serving (without rice or bread): 480 calories; 33 g protein; 28 g fat; 20 g carbohydrates; 3 g fiber; 7 g sugars; 780 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
