Baghdad Beef Stew

Ok so if you’re looking to impress someone and have the time to make this dish a day ahead, look no further.  It does take 6 hours in the oven and asks that you rest it for 24 hours but the wait is most definitely worth it.  It is not fiddly or laborious to make – I made mine alongside making dinner for that night and just bunged it in the oven and forgot about it.

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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!!
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Courses Main
Prep Time 30 minutes
Cook Time 360 minutes
Servings
Ingredients
Courses Main
Prep Time 30 minutes
Cook Time 360 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 140oC (unless you have a slow cooker).
  2. Brown the beef on all sides in a frying pan with the oil, then add the cinnamon for a couple of minutes.
  3. 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.
  4. Cook it in the oven or slow cooker for 6 hours or until the beef easily falls apart.
  5. Add the raisins, almonds and figs and transfer the stew to a container to store overnight.
  6. Then next day, simply reheat and serve with some quinoa or vegetables.
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