Yield: 9 servings
Measure | Ingredient |
---|---|
3 pounds | Beef Roast; boneless, chuck |
¾ cup | Onion |
1 tablespoon | Oil |
1 can | Pineapple chunks; (juice packed) 15 1/4 oz. |
1 cup | Orange juice |
3 tablespoons | Tapioca; quick-cooking |
3 teaspoons | Curry powder |
1½ teaspoon | Beef bouillon granules |
¼ teaspoon | Pepper |
2 \N | Bay leaves |
16 ounces | Apricot halves; drained |
\N \N | Hot cooked rice |
¾ cup | Peanuts; chopped |
Trim fat from meat; cut meat into ¾ inch cubes. In a large skillet brown meat cubes and onion, half at a time, in hot oil. In crock pot, combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves. Add meat and onion to cooker.
Cover; cook on low-heat setting for 9½-11 ½ hours or on high heat setting for 3 ½-4 ½ hours. Add drained apricots, cover; cook on low or high heat setting for 30 minutes more. Serve over rice.
Sprinkle peanuts on top of beef.
Submitted By MICHELLE BRUCE On 02-21-95