Moroccan beef stew

Yield: 8 servings

Measure 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

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.

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