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Baghdad Beef Stew

  • Prep

    20 m
  • Cook

    2 h 50 m
  • Ready In

    4 h 10 m
MJodyH

MJodyH

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

Jessica1983
0

Jessica1983

10/11/2014

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 have red wine vinegar so I used apple cider vinegar. Overall, my family & I really enjoyed it. It was a little too sweet for my personal taste but that can be fixed pretty easily. I fully intend to make this again as it is well worth the time put in.

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