Moroccan Beef Stew
CATEGORIES
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
  1. 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.
  2. Makes 8 servings.