Baghdad Beef Stew

Name: Baghdad Beef Stew
Total time: 250
Yield: 4
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

Recipe by MJodyH from allrecipes.com

Dinner 4 Hr. 10 Mins.

Ingredients

4 servings

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1 tablespoon vegetable oil
•

1 pound cubed beef stew meat
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1 (17 ounce) can figs, drained (reserve juice) and chopped
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1 ¾ cups water, or as needed
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1 cup sliced carrots
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¾ cup sliced onion
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6 green onions, chopped

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½ teaspoon ground coriander
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½ teaspoon ground cinnamon
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¼ cup honey
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2 tablespoons red wine vinegar
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1 teaspoon salt
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¼ teaspoon ground black pepper
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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.