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Moroccan Beef Stew beef, moroccan, soups 2 lb chuck roast (bite-size) 1/4 teaspoon cumin 3 tablespoon flour 1/4 teaspoon ginger 2 teaspoon salt 1/8 teaspoon cayenne pepper 2 tablespoon vegetable oil 1 cup chopped celery 20 oz pineapple chunks 1/2 cup chopped onion 2 cup juice/water 2 cloves minced garlic 1/2 teaspoon paprika 1 cup sliced carrots 1/4 teaspoon coriander 3 small tomatoes, wedged 1/4 teaspoon turmeric parsley flakes 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. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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