Name: Baghdad Beef Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Cubed beef stew meat - 1 pound; Figs, drained (reserve juice) and chopped - 1 (17 ounce) can; Water, or as needed - 1 ¾ cups; Sliced carrots - 1 cup; Sliced onion - ¾ cup; Green onions, chopped - 6; Ground coriander - ½ teaspoon; Ground cinnamon - ½ teaspoon; Honey - ¼ cup; Red wine vinegar - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Sliced almonds - 1 cup

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.