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| Baghdad Beef Stew |
"One of my most-requested recipes! Serve over egg pastina pasta. It's similar to couscous but a lot less high-priced! If it is too thick for you, upload extra water while reheating."
Ingredients :
- 1 tablespoon vegetable oil
- 1 pound cubed red meat stew meat
- 1 (17 ounce) can figs, tired (reserve juice) and chopped
- 1 3/four cups water, or as wished
- 1 cup sliced carrots
- three/4 cup sliced onion
- 6 inexperienced onions, chopped
- half teaspoon floor coriander
- half teaspoon floor cinnamon
- 1/four cup honey
- 2 tablespoons pink wine vinegar
- 1 teaspoon salt
- 1/four teaspoon floor black pepper
- 1 cup sliced almonds
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 4H10M |
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- Heat oil in a heavy pot over medium warmth. Cook and stir beef in hot oil till browned absolutely, approximately 5 minutes.
- Pour reserved liquid from figs into a 2-cup measuring cup. Add sufficient water so the combination is two cups overall; pour into pot with the pork. Stir carrots, onion, inexperienced onions, coriander, and cinnamon into the red meat mixture. Reduce heat to low and cook dinner at a simmer for 90 mins.
- Stir honey, vinegar, salt, and pepper into the beef aggregate; retain cooking on low for 1 hour more.
- Stir figs and almonds into the beef mixture. Remove from warmness. Cool for 1 hour earlier than reheating to serve.
Notes :
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