Baghdad Beef Stew

• 1 tablespoon vegetable oil
• 1 pound cubed beef stew meat
• 1 (17 ounce) can figs, drained (reserve juice) and chopped
• 1 3/4 cups water, or as needed
• 1 cup sliced carrots
• 3/4 cup sliced onion
• 6 green onions, chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced almonds

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.

vegetable oil, meat, figs, water, carrots, onion, green onions, ground coriander, ground cinnamon, honey, red wine vinegar, salt, ground black pepper, almonds

Taken from www.allrecipes.com/recipe/234369/baghdad-beef-stew/ (may not work)