Quince Stew (Chorosht'e Be)
['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']
1. 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.
2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
3. Serve hot in a casserole dish.
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