Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Slice the onion in half, and remove the papery skin. Remove the core and tip of the onion, and thinly slice the onion from tip to root.

Peel the quince, and slice them around the core. Slice the quince into 8 – 12 pieces, about 1 centimeter thick each so that they soften, but do not disintegrate while cooking.

Chop the prunes into quarters, and if necessary remove the pits and discard.

Cut the stewing beef, if needed, into 2 inch pieces.

Measure out the tomatoes, tomato paste, pomegranate molasses, oil, turmeric and saffron.

Preheat a large heavy bottomed pot or dutch oven over medium high heat. Add the oil and when glistening, add the onions.

Cook the onions until softened, stirring occasionally.

Add the beef, turmeric, and a good pinch of salt and saute until meat is well browned.

Add the tomato sauce, tomato paste, pomegranate molasses, prunes, quince, and 4 cups of water, and 1 teaspoon of salt. Bring to a low simmer.

Cook 90 minutes to 2 hours, until beef is tender. In the last 5 minutes of cooking, add saffron. Season with salt to taste and enjoy!