Baghdad Beef Stew
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
808
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).