Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
1 pounds | Chuck roast, cut into 1/2-inch pieces |
2 tablespoons | Olive oil, divided |
1 large | Onion, chopped |
4 \N | Cloves garlic, minced |
1 tablespoon | Curry powder |
½ teaspoon | Ground cumin |
½ teaspoon | Ground cinnamon |
1 cup | Canned crushed tomatoes |
2 cups | Canned or homemade beef broth |
2 \N | Sweet potatoes, peeled, diced |
2 \N | Carrots, cut in thin rounds |
4 tablespoons | Raisins |
\N \N | Salt and pepper, to taste |
1 cup | Orzo pasta, cooked according to package directions |
In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan.
Saute onion and garlic in remaining 1 tablespoon oil 3 minutes over medium heat. Stir in curry, cumin and cinnamon. Add tomatoes, beef broth, sweet potatoes, carrots, raisins, salt and pepper. Simmer 1 hour. Serve over orzo.
Makes 4 servings.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg