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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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