| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Chuck roast, cut into 1/2-inch pieces |
| 2 |
tb |
Olive oil, divided |
| 1 |
lg |
Onion, chopped |
| 4 |
|
Cloves garlic, minced |
| 1 |
tb |
Curry powder |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
c |
Canned crushed tomatoes |
| 2 |
c |
Canned or homemade beef broth |
| 2 |
|
Sweet potatoes, peeled, diced |
| 2 |
|
Carrots, cut in thin rounds |
| 4 |
tb |
Raisins |
|
|
Salt and pepper, to taste |
| 1 |
c |
Orzo pasta, cooked according to package directions |
INSTRUCTIONS
In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan. Saute
onion and garlic in remaining 1 tablespoon oil 3 minutes over medium heat.
Stir in curry, cumin and cinnamon. Add tomatoes, beef broth, sweet
potatoes, carrots, raisins, salt and pepper. Simmer 1 hour. Serve over
orzo.
Makes 4 servings.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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