Baghdad Beef Stew

Baghdad Beef Stew
  • 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


  1. Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
  2. 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.
  3. Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
  4. Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

05/15/2018
Baghdad Beef Stew, recipe PT15M PT1H 5 455 calories

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