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moroccan beef stew

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Chuck roast (bite-size)

  2. teaspoon Cumin

  3. 3 tablespoons Flour

  4. teaspoon Ginger

  5. 2 teaspoons Salt

  6. teaspoon Cayenne pepper

  7. 2 tablespoons Vegetable oil

  8. 1 cup Chopped celery

  9. 20 ounces Pineapple chunks

  10. cup Chopped onion

  11. 2 cups Juice/water

  12. 2 Cloves minced garlic

  13. teaspoon Paprika

  14. 1 cup Sliced carrots

  15. teaspoon Coriander

  16. 3 smalls Tomatoes, wedged

  17. teaspoon Turmericparsley flakes

Instructions Jump to Ingredients ↑

  1. Dredge beef in flour and salt and brown in oil. Pour off drippings.

  2. 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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