Beef Stew from Baghdad

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

Step 1

Gently heat some oil in a heavy pot over medium heat. Once the oil is hot, add the beef and cook it, stirring occasionally, until it’s nicely browned all over—this should take about 5 minutes. Meanwhile, take the liquid you reserved from the figs and pour it into a measuring cup. Add enough water to make 2 cups total, then pour this mixture into the pot with the beef.

Step 2

Toss in the carrots, onion, green onions, coriander, and cinnamon. Give everything a good stir, then lower the heat and let it simmer gently for about an hour and a half. After that, stir in the honey, vinegar, salt, and pepper. Keep cooking on low for another hour so the flavors can really meld together.

Step 3

Finally, add the figs and almonds to the pot. Take it off the heat and let it cool for about an hour before reheating and serving. This resting time helps the stew develop its rich, comforting taste.