PERFECT STEW Recipe from my FIRST BOOK: Meat Stew with Figs! 😍

Sister of Beef Bourguignon and Tajin!

by Refika Kitchen
Meat Stew with Figs

Meat Stew with Figs is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries. This is the Refika version of Moroccan Tajine, cooked in earthenware pots, of the French Boeuf Bourguignon (Julia Child’s most famous dish) and the juicy meat cooked in Southeast Turkey.

In addition, I want to teach you how to cook big chunks of meat like turkey, and chicken in such a lovely way and gorgeous every time you made it.

  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs
  • Meat Stew with Figs

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Meat Stew with Figs
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Meat Stew with Figs

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 kg (2,2 lb) fillet steak, 5 cm chunks, rib eye steak, entrecote, or top loin steak works great as well
  • 7 tablespoons olive oil
  • 3 onions, sliced into circles
  • 5 cloves garlic, whole
  • 1 red pepper, sliced into circles
  • 2 green peppers, sliced into circles
  • 2 carrots, diced
  • 1 heaped tablespoon salt
  • 2 tablespoons flour
  • 10 bay leaves
  • 1.5 cups of hot water
  • Β½ cup chicken stock
  • 1 tablespoon red pepper paste
  • 1 teaspoon oregano
  • 1 handful of black pepper
  • Β½ cup of red wine, you can use 3-4 tablespoons instead of it
  • 15 dried figs, divided in half

Instructions

  1. For this recipe, I would suggest you cook the dish in a cast-iron pot, as the taste will be significantly better.
  2. Heat the cast iron pot and pour the olive oil into the pot. Heat it until sizzles.
  3. Add the fillet steak chunks into the pot and seal all sides of the meat until nicely browned for two minutes.
  4. Remove the meat from the pot and place it in a sieve so that the meat does not mix with its own juices.
  5. SautΓ© the carrots and peppers in the same pot on high heat for two minutes, till the edges start to brown. Put them on the meats in the sieve.
  6. Add the cloves of garlic and onions into the pan and sautΓ© for a minute.
  7. Put the meat and vegetables back in the pot. Sprinkle the salt and add the flour.
  8. Close the lid and reduce the heat to a minimum. Cook it for about 2 minutes.
  9. Help dissolve the chicken stock with hot water.
  10. Add bay leaves, red pepper paste, oregano, black peppercorn, and the chicken stock.
  11. Lastly, add the wine and the juices to the bowl under the sieve and mix it well.
  12. Close the lid again and place the pot on the smallest stove.
  13. Cook for about 30 minutes on the lowest heat. The most important part is not to open the lid too much while cooking.
  14. After it is cooked for 30 minutes, add the dry figs into the pot and stir.
  15. Then cook for 1.5 hours more with the lowest heat and without removing the lid.
  16. At the end of 1.5 hours, the gorgeous stew is ready to eat. Enjoy with your loved ones.
Did You Make This Recipe?
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Recipe video


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