Baghdad Beef Stew
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Baghdad Beef Stew

1. Vegetable oil - 1 tablespoon
2. Cubed beef stew meat - 1 pound
3. Figs, drained (reserve juice) and chopped - 1 (17 ounce) can
4. Water, or as needed - 1 ¾ cups
5. Sliced carrots - 1 cup
6. Sliced onion - ¾ cup
7. Green onions, chopped - 6
8. Ground coriander - ½ teaspoon
9. Ground cinnamon - ½ teaspoon
10. Honey - ¼ cup
11. Red wine vinegar - 2 tablespoons
12. Salt - 1 teaspoon
13. Ground black pepper - ¼ teaspoon
14. Sliced almonds - 1 cup

How to cook deliciously - Baghdad Beef Stew

1. Stage

Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.

2. Stage

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. Stage

Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.

4. Stage

Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.