Beef Stew with Quince

Rinse meat, pat dry and cut into large pieces. Peel carrot and celery root, finely dice both. Peel onions and garlic, dice both. Heat oil in a saucepan and brown meat on all sides, stirring. Add carrot, celery root, onions, peppercorns, allspice, bay leaves and cinnamon to the pan and saute for a few minutes. Add peeled and chopped garlic and tomato paste, saute briefly. Deglaze pan with red wine, add about 300 ml (approximately 1 1/4 cup) of broth and paprika. Simmer, half-covered, for about 2 hours on low heat. Stir occasionally and add broth as needed.