Baghdad Beef Stew

Figs, honey, and cinnamon are not often found in savory dishes, but stew, named for the capital city of Iraq, uses it to give unique deliciousness to this stew with beef, carrots, and onions.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 50 mins
• Total Time: 3 hr 10 mins
• Calories: 685 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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