Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Chuck roast (bite-size) |
¼ teaspoon | Cumin |
3 tablespoons | Flour |
¼ teaspoon | Ginger |
2 teaspoons | Salt |
⅛ teaspoon | Cayenne pepper |
2 tablespoons | Vegetable oil |
1 cup | Chopped celery |
20 ounces | Pineapple chunks |
½ cup | Chopped onion |
2 cups | Juice/water |
2 \N | Cloves minced garlic |
½ teaspoon | Paprika |
1 cup | Sliced carrots |
¼ teaspoon | Coriander |
3 smalls | Tomatoes, wedged |
¼ teaspoon | Turmericparsley flakes |
Dredge beef in flour and salt and brown in oil. Pour off drippings.
Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple and tomatoes and heat through. Garning with parsley. Makes 8 servings.