Name: Baghdad Beef Stew recipe
Ingredients: 1 tablespoon vegetable oil;1 pound cubed beef stew meat;1 (17 ounce) can figs, drained (reserve juice) and chopped;1 ¾ cups water, or as needed;1 cup sliced carrots;¾ cup sliced onion;6 green onions, chopped;½ teaspoon ground coriander;½ teaspoon ground cinnamon;¼ cup honey;2 tablespoons red wine vinegar;1 teaspoon salt;¼ teaspoon ground black pepper;1 cup sliced almonds

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Ingredients

1 tablespoon vegetable oil 1 pound cubed beef stew meat 1 (17 ounce) can figs, drained (reserve juice) and chopped 1 ¾ cups water, or as needed 1 cup sliced carrots ¾ cup sliced onion 6 green onions, chopped ½ teaspoon ground coriander ½ teaspoon ground cinnamon ¼ cup honey 2 tablespoons red wine vinegar 1 teaspoon salt ¼ teaspoon ground black pepper 1 cup sliced almonds

Nutrition Info

684.9 calories carbohydrate: 49.9 g cholesterol: 76 mg fat: 43.5 g fiber: 9.2 g protein: 29.9 g saturatedFat: 10.8 g servingSize: - sodium: 677.4 mg sugar: 36.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

One of my most-requested recipes! Serve over egg pastina pasta. It's the same as couscous but much less expensive! If it's too thick for you, add more water when reheating.

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