Moroccan beef stew
Yield: 8 servings
Ingredients:
- 2 lb Chuck roast (bite-size) 1/2 c Chopped onion
- 1/4 ts Cumin 2 c Juice/water
- 3 tb Flour 2 Cloves minced garlic
- 1/4 ts Ginger 1/2 ts Paprika
- 2 ts Salt 1 c Sliced carrots
- 1/8 ts Cayenne pepper 1/4 ts Coriander
- 2 tb Vegetable oil 3 sm Tomatoes wedged
- 1 c Chopped celery 1/4 ts Turmeric parsley flakes
- 20 oz Pineapple chunks
Instructions:
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.
