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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