This dish exemplifies traditional, incredibly traditional American country cooking beautifully. There are many versions, but this is one of my favorites. On biscuits, country-fried steak, and fried chicken, this is served.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 4 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 685 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 9 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 677 mg |
| Sugars | 37 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic. I couldn’t find canned figs so I bought dried figs and soaked them in hot water. My daughter, a super addict, said it was a bit TOO sweet.
I used lamb, plus rehydrated figs. It turned out delicious.
I did make a few changes. I used dates instead of figs (couldn’t find figs) and used walnuts instead of almonds. And, rather than cooking anything, I just put it all in the crock pot and let it sit for 5-6 hours on low. It was a bit sweet, so I’ll cut the honey in half next time (and save a few calories). I don’t know what serving size you are using, but I’m using about 12 oz for a serving size and according to websites for recipes, the calorie count is actually about half of what this recipe states, so they either use high calorie dense foods or double their serving size.
Although I omitted some major ingredients (didn’t have canned figs and almonds on hand) and substituted beef stock for the water, I really enjoyed this dish. It was different and I like how the honey added a bit sweetness to the other savory ingredients. It was so simple and took very little ingredients or effort. Served it over couscous. Will try it again with the figs if I can find the canned variety.
This was different! It was coming out watery so I added beef bouillon. Not a fan of the fig in this-it became chewy and sticky. Also would have liked more veggies.
Made this today and hubby loved it. I don’t think I’d change a thing. Thanks for the unique recipe!
I made 3 or 4 changes. I subbed ground beef for stew beef as that was what I had on hand, olive oil instead of vegetable out of habit, didn’t have canned figs so I used fresh/dried, also didn’t have red wine vinegar so I used apple cider vinegar. Overall, my family & I really enjoyed it. It was a little too sweet for my personal taste but that can be fixed pretty easily. I fully intend to make this again as it is well worth the time put in.