Fruity-Spicy Beef Stew with Quinces (lazy goulash variant, for canning)

Ingredients

• 3 kg Beef (e.g., high rib, shank or shoulder) (Buy whole and cube yourself for best quality)
• 1.2 kg Quinces (apple quinces preferred) (Weight before peeling and coring, about 4-5 large quinces)
• 5 Stück Onions (Medium-sized, cut into half rings)
• 6 Zehen Garlic (Coarsely chopped)
• 2 EL Paprika powder (sweet)
• 1 TL Allspice (ground or 5-6 whole berries, crushed)
• 1 TL Turmeric (ground)
• 1 TL Cinnamon (ground) (Or less, to taste)
• 4 Stück Bay leaves
• Pepper (freshly ground) (To taste, season generously)
• Salt (To taste, season heavily)
• 2.5 Liter Beef broth (best homemade or from a jar)
• 3 EL Tomato paste
• 1.2 Liter Diced tomatoes (from bottle or can) (2 bottles of 600 ml or 3 cans of 400 g)
• 2 EL Lemon juice (For the quince water, freshly squeezed or from a bottle)
• 3 TL Sugar (For seasoning, optional, depending on acidity)

Instructions

1. Sterilize canning jars and accessories

   Boil the 500 ml canning jars, rubber rings and glass lids thoroughly (at least 10 minutes in boiling water). Keep the rubber rings and lids in the hot water until use.

   Time: PT15M

2. Prepare quinces

   Rub quinces under warm water to remove the fuzz. Peel, quarter, cut out the core (best done by scoring with a sharp knife and breaking it out). Slice the quarters into 2–3 strips. Place the cut quinces immediately in a bowl of water and lemon juice to prevent browning.

   Time: PT20M

3. Prepare the meat

   Cut the beef into bite-sized cubes (about 3–4 cm). Do not discard tendons and fat – they can be used for a sauce base.

   Time: PT10M

4. Mix spices

   Combine paprika powder, allspice, turmeric, cinnamon and bay leaves in a small bowl.

   Time: PT2M

5. Combine meat, spices, onions and garlic

   Place the meat cubes, mixed spices, onions (half rings) and coarsely chopped garlic in a large bowl. Mix thoroughly with clean hands.

   Time: PT3M

6. Season with salt and pepper

   Season the meat mixture generously with salt and pepper (to taste, liberally).

   Time: PT2M

7. Drain quinces and fold in

   Drain the quinces from the lemon water and add to the meat mixture. Mix everything well again.

   Time: PT3M

8. Transfer meat‑quince mixture to the pot

   Put the entire mixture into a large cast‑iron Dutch oven or oven‑safe pot.

   Time: PT2M

9. Add tomatoes and broth

   Stir together tomato paste with the diced tomatoes (2 bottles of 600 ml) and part of the beef broth. Pour over the meat‑quince mixture. Add the remaining broth until everything is well covered.

   Time: PT5M

10. Preheat oven

    Preheat the oven to 180 °C top/bottom heat.

    Time: PT10M

    Temperature: 180°C

11. Braise pot in oven (with lid)

    Place the Dutch oven with lid in the preheated oven and braise for 1.5 hours (90 minutes).

    Time: PT1H30M

    Temperature: 180°C

12. Finish braising uncovered

    After 1.5 hours remove the lid and leave the pot uncovered in the oven for another 30 minutes so the sauce thickens and develops roasted flavors.

    Time: PT30M

    Temperature: 180°C

13. Final seasoning

    Remove the pot from the oven, stir. Season with sugar (2–3 tsp, depending on acidity), salt and pepper. Optionally add more broth if more sauce is desired. Remove bay leaves if possible.

    Time: PT5M

14. Fill jars

    Fill the hot meat‑quince mixture into the prepared hot jars (use a funnel if available). Ensure each jar contains meat, quince and enough sauce. Do not overfill (leave about 2 cm headspace). Clean the rims if needed.

    Time: PT10M

15. Seal jars

    Place the glass lid with rubber ring, close with two opposite clamps. Check that the rubber ring sits correctly all around.

    Time: PT5M

16. Canning in a water bath canner

    Place the jars in the water bath canner with hot water (water level up to the jar fill line). Set the canner to 100 °C. Once temperature is reached, process for 90 minutes.

    Time: PT1H40M

    Temperature: 100°C

17. Cool and store

    Let the jars cool in the canner after processing, then remove and let them cool completely on a kitchen towel. Remove the clamps only after full cooling.

    Time: PT15M

18. Cleaning and tidying up

    Thoroughly clean all used utensils, pots, bowls, knives, cutting boards, funnel and the canner.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

32g

Carbohydrates

18g

Fat

24g

Fiber

3g

Ingredient Substitutions

• Instead of Beef (e.g., high rib, shank or shoulder): Lamb, Pork, Chicken thighs (for another version)
• Instead of Quinces (apple quinces preferred): Apples (tart, e.g., Boskoop), Pears (less aromatic)
• Instead of Onions: Shallots
• Instead of Garlic: 1 tsp garlic granules
• Instead of Paprika powder (sweet): Smoked paprika
• Instead of Allspice (ground or 5-6 whole berries, crushed): Cloves (sparingly), Allspice
• Instead of Turmeric (ground): Saffron (expensive, different note), omit
• Instead of Cinnamon (ground): Ceylon cinnamon, use less or omit
• Instead of Bay leaves: Dried bay leaves
• Instead of Pepper (freshly ground): White pepper
• Instead of Salt: Sea salt, Herb salt
• Instead of Beef broth (best homemade or from a jar): Vegetable broth, Water + bouillon cubes
• Instead of Tomato paste: Double tomato paste
• Instead of Diced tomatoes (from bottle or can): Pureed tomatoes, Fresh tomatoes (peeled, diced)
• Instead of Lemon juice: Ascorbic acid, Lime juice
• Instead of Sugar: Honey, Maple syrup, Sweetener

Equipment Needed

• Large cast‑iron Dutch oven (minimum 8–10 L)
• Oven
• Cutting board
• Sharp knife
• Large bowl
• Cooking spoon or large fork
• Kitchen towel
• 12 × 500 ml canning jars (tulip shape) with lid, rubber ring, clamps
• Funnel (for jars) (optional)
• Water bath canner with timer
• Gloves (heat protection) (optional)

Critical Steps — Do Not Skip

• Sterilize canning jars and accessories
• Cut quinces carefully (risk of injury!)
• Braise pot in oven (with and without lid, correct time and temperature!)
• Final seasoning (balance acidity!)
• Fill and seal jars correctly
• Canning at 100 °C for 90 minutes

Chef Tips from the Video

• If desired, add smoked paprika for more depth.
• Serve with sides such as boiled potatoes, spaetzle, rice or couscous.
• Reserve portions of the meat for broth or sauce base.
• If quinces are unavailable, use tart apples as a substitute – the flavor will be different.
• Add some chili to the spice mix for more heat.

Troubleshooting

Storage

Refrigerator: Opened jars store in the refrigerator and use within 3–4 days.

Freezer: Not recommended, as jars may burst. Alternatively, the dish can be frozen in portions before canning.

Room temperature: Canned, unopened jars keep in a cool, dark place for at least 6–12 months.

Make-Ahead Tips

• The dish can be fully prepared and stored in the refrigerator for up to 2 days before canning.
• Canned jars are ideal for pantry storage and can be served spontaneously.