Ingredients
- 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
Why This Recipe Works
Cooking Tips You Should Know
- Use fresh spices when possible to enhance the aroma and taste.
- Cook the stew slowly on low heat to make the meat tender and allow flavors to meld.
Step 1
Warm some oil in a heavy pot over medium heat. Once the oil is hot, add the beef and cook it, stirring occasionally, until it’s nicely browned all over—this should take about 5 minutes. Meanwhile, pour the liquid you reserved from the figs into a measuring cup and add enough water to make 2 cups total. Pour this into the pot with the beef. Toss in the carrots, onion, green onions, coriander, and cinnamon, then give everything a good stir. Turn the heat down to low and let it simmer gently for about an hour and a half.
Step 2
After that, stir in the honey, vinegar, salt, and pepper. Let it continue cooking on low for another hour to let those flavors really meld. Finally, add the figs and almonds, stir them in, and take the pot off the heat. Let the stew cool for about an hour before you reheat and serve—it really helps the flavors develop.
