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Title: Moroccan Beef Stew
Yield:8 servings
Category:Beef, Moroccan, Soups/stews
Rating:
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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

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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