Baghdad Beef Stew
Apologies to the creator. I have this recipe on a photocopied piece of paper and don’t know what book it came from!!
Courses
Main
Servings
Prep Time
6
30
minutes
Cook Time
360
minutes
Servings
Prep Time
6
30
minutes
Cook Time
360
minutes
Ingredients
2
tbsp
oil (groundnut
coconut or ghee)
500
g
stewing or braising steak cut into 3-4cm chunks
2
tsp
ground cinnamon
2
large carrots
peeled and sliced
3
medium onions
peeled and finely sliced
1
tsp
ground black pepper
60
ml
white wine vinegar
40
g
honey
750
ml
boiling water or stock
150
g
raisins
100
g
flaked almonds
415
g
tin of figs
drained or 150g dried figs, chopped
Instructions
Preheat oven to 140oC (unless you have a slow cooker).
Brown the beef on all sides in a frying pan with the oil, then add the cinnamon for a couple of minutes.
Transfer this into a slow cooker or casserole dish with a lid along with the carrots, onions, pepper, vinegar and honey and stock or water.
Cook it in the oven or slow cooker for 6 hours or until the beef easily falls apart.
Add the raisins, almonds and figs and transfer the stew to a container to store overnight.
Then next day, simply reheat and serve with some quinoa or vegetables.