Baghdad Beef Stew Recipe - Allrecipes.com
Baghdad Beef Stew Recipe
  • READY IN 4+ hrs

Baghdad Beef Stew

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 50 mins
  • READY IN

    4 hrs 10 mins

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 More Reviews

Oct 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.

 
Feb 27, 2015

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 it sit for 5-6 hours on low. It was a bit sweet, so I'll cut the honey in half next time (and save a few calories). I don't know what serving size you are using, but I'm using about 12 oz for a serving size and according to websites for recipes, the calorie count is actually about half of what this recipe states, so they either use high calorie dense foods or double their serving size.

 

5 Ratings

Jan 29, 2015

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 honey added a bit sweetness to the other savory ingredients. It was so simple and took very little ingredients or effort. Served it over couscous. Will try it again with the figs if I can find the canned variety.

 
Jan 24, 2015

This was different! It was coming out watery so I added beef bouillon. Not a fan of the fig in this-it became chewy and sticky. Also would have liked more veggies.

 
Dec 27, 2014

Made this today and hubby loved it. I don't think I'd change a thing. Thanks for the unique recipe!

 

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Nutrition

  • Calories
  • 685 kcal
  • 34%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 43.5 g
  • 67%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 677 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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