Moroccan Beef Stew

Servings: 4-5
Total time: 2hours
Ingredients

2 lb chuck roast (bite-size)
1/4 tsp cumin
3 tbsp flour
1/4 tsp ginger
2 tsp salt
1/8 tsp cayenne pepper
2 tbsp vegetable oil
2 small stalks of celery
20 oz pineapple chunks
1 medium onion
2 cup juice / water
2 cloves minced garlic
1/2 tsp paprika
2 medium sized carrots
1/4 tsp coriander
3 small tomatoes
1/4 tsp turmeric parsley flakes

Procedure

1. Dredge beef in flour, salt and brown in oil. Pour off drippings.

2. Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly for 1 hour.

3. Add carrots and cook 30 minutes more.

4. Add pineapple and tomatoes and heat through.

5. Garnish with parsley.