Curried beef with fruit

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 Bay leaves
16 ounces Apricot halves; drained
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.

Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson

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