Mains
Sweet and Sour Beef Stew
Ingredients
- - 1 kg (2.2 lb) beef chuck, cut into large chunks
- - 2 tbsp olive oil
- - 2 onions, sliced
- - 500 ml (2 cups) beef broth
- - 125 ml (1/2 cup) white wine vinegar
- - 3 tbsp honey
- - 100 g (2/3 cup) dried apricots, halved
- - 50 g (1/3 cup) raisins
- - 1 tsp ground cinnamon
- - 1/2 tsp ground ginger
- - 1 tsp salt
- - 1/2 tsp black pepper
Method
- Heat the oil in the casserole pot and brown the beef in batches over medium-high heat, about 8-10 minutes total. Set aside.
- In the same pot, cook the onions for 6-8 minutes until softened and golden.
- Return the beef to the pot, then add the broth, vinegar, honey, cinnamon and ginger, and stir to combine.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
- Add the dried apricots and raisins and continue simmering uncovered for a further 20-30 minutes, until the beef is very tender and the sauce has thickened.
- Season with salt and pepper to taste before serving.
Native Name: Sikbaj
Cultural Background: Sikbaj is one of the most historically documented dishes to survive from the Sassanid Persian court, a
slow-braised sweet-and-sour meat stew built on vinegar, honey and dried fruit that was later carried into
Abbasid Baghdad's cuisine and, from there, influenced dishes as far away as medieval Spain. This version
reconstructs the dish's core character: tender braised meat in a rich, tangy-sweet sauce.
Tips:
– Browning the beef well before braising builds much of the dish's depth of flavour — don't skip or rush this
– step.
– If the sauce is too thin at the end, simmer uncovered a little longer to reduce it.
Variations:
– Use lamb shoulder in place of beef for a different traditional variant.
– Add a few whole prunes alongside the apricots for extra sweetness.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently in a covered saucepan over low heat, adding a splash of broth or water if needed.
Nutrition: Per serving: approx. 410 kcal, 32 g protein, 26 g carbohydrate, 18 g fat, 2 g fibre.
FAQs:
Q: Can this be made in a slow cooker?
A: Yes — brown the beef and onions on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-7 hours.
Q: Is this dish very sweet?
A: It has a balanced sweet-sour profile rather than being dessert-sweet; adjust honey to taste if you prefer it milder.