How to make
Season the beef cutlets with salt and black pepper.
Heat olive oil in a deep pot. Lightly roll the steaks in flour. Fry them in the heated oil on both sides until golden.
Cut the carrots into circles. Clean the quinces and cut them into wedges.
Remove the meat from the fat and place it on a plate. Transfer the carrots and quinces to the pot on the stove and fry them in the fat from the meat.
Cut two heads of red onion into crescents and finely chop a few cloves of garlic. Stew them in the dish with the carrots and quinces. Add a few whole sprigs of fresh thyme. Season with a pinch of cinnamon and add a teaspoon of honey.
Mix and let all products stew well. If desired, make the dish more spicy with a quarter teaspoon of cayenne pepper.
Coarsely chop a handful of walnuts and add them. Pour in the beef broth, turn up the heat and wait for the beef stew to boil.
When it boils, return the beef cutlets to the pot, add another cup of broth and transfer the dish into the oven at 390°F (200°C) for 20-25 minutes.
The oven-baked beef with quinces is ready.
