BAGHDAD BEEF STEW

Baghdad Beef Stew image

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.

Provided by MJodyH

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 4h10m

Yield 4

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 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, Sodium 677.4 mg, Sugar 36.7 g