Name: Moroccan Beef Stew
Ingredients: 2 lb Chuck roast (bite-size); 1/4 ts Cumin; 3 tb Flour; 1/4 ts Ginger; 2 ts Salt; 1/8 ts Cayenne pepper; 2 tb Vegetable oil; 1 c Chopped celery; 20 oz Pineapple chunks; 1/2 c Chopped onion; 2 c Juice/water; 2 Cloves minced garlic; 1/2 ts Paprika; 1 c Sliced carrots; 1/4 ts Coriander; 3 sm Tomatoes, wedged; 1/4 ts Turmericparsley flakes

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Moroccan	Beef, Moroccan, Soups/stews	8	Servings

INGREDIENTS

2	lb	Chuck roast (bite-size)
1/4	ts	Cumin
3	tb	Flour
1/4	ts	Ginger
2	ts	Salt
1/8	ts	Cayenne pepper
2	tb	Vegetable oil
1	c	Chopped celery
20	oz	Pineapple chunks
1/2	c	Chopped onion
2	c	Juice/water
2		Cloves minced garlic
1/2	ts	Paprika
1	c	Sliced carrots
1/4	ts	Coriander
3	sm	Tomatoes, wedged
1/4	ts	Turmericparsley flakes

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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