Baghdad Beef Stew recipe

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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

Nutrition Info

684.9 calories
carbohydrate: 49.9 g
cholesterol: 76 mg
fat: 43.5 g
fiber: 9.2 g
protein: 29.9 g
saturatedFat: 10.8 g
servingSize: -
sodium: 677.4 mg
sugar: 36.7 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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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