Moroccan Beef Stew
INGREDIENTS
- Servings: 8
- 2 lb Chuck roast (bite-size)
- 1/4 tsp Cumin
- 3 tbl Flour
- 1/4 tsp Ginger
- 2 tsp Salt
- 1/8 tsp Cayenne pepper
- 2 tbl Vegetable oil
- 1 cup Chopped celery
- 20 oz Pineapple chunks
- 1/2 cup Chopped onion
- 2 cup Juice/water
- 2 Cloves minced garlic
- 1/2 tsp Paprika
- 1 cup Sliced carrots
- 1/4 tsp Coriander
- 3 sm Tomatoes, wedged
- 1/4 tsp Turmeric parsley 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.