Baghdad Beef Stew - cooking recipe

Ingredients

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

Preparation

Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
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.
Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.