Baghdad Beef Stew

Baghdad Beef Stew

5
MJodyH 0

"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."

Ingredients

4 h 10 m {{adjustedServings}} servings 685 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 43.5 g
  • 67%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
  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.
  3. Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
  4. Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.
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Reviews

5
  1. 5 Ratings

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I did make a few changes. I used dates instead of figs (couldn't find figs) and used walnuts instead of almonds. And, rather than cooking anything, I just put it all in the crock pot and let i...

I made 3 or 4 changes. I subbed ground beef for stew beef as that was what I had on hand, olive oil instead of vegetable out of habit, didn't have canned figs so I used fresh/dried, also didn't ...

Although I omitted some major ingredients (didn't have canned figs and almonds on hand) and substituted beef stock for the water, I really enjoyed this dish. It was different and I like how the ...