Curried beef with fruit
9 servings
Ingredients
| Quantity | 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 |
Directions
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