Moroccan beef stew
8 servings
Ingredients
| Quantity | 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 | Cloves minced garlic | |
| ½ | teaspoon | Paprika |
| 1 | cup | Sliced carrots |
| ¼ | teaspoon | Coriander |
| 3 | smalls | Tomatoes, wedged |
| ¼ | teaspoon | Turmericparsley flakes |
Directions
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.