- 1 tablespoon vegetable oil
- 1 pound cubed beef stew meat
- 1 (17 ounce) can figs, drained (reserve juice) and chopped
- 1 3/4 cups water, or as needed
- 1 cup sliced carrots
- 3/4 cup sliced onion
- 6 green onions, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup sliced almonds
- Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
- Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
- Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
- Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.
05/15/2018
recipepes.com
Baghdad Beef Stew, recipe
PT15M
PT1H
5
455 calories
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