Moroccan Beef Stew

Ingredients

900 gr chuck roast
1 gr cumin
24 gr flour
1 gr ginger
6 gr salt
1 gr cayenne pepper
30 ml vegetable oil
100 gr celery
600 gr pineapple chunks
60 gr onion
475 ml juice
2 garlic
1 gr paprika
130 gr carrots
1 gr coriander
3 tomatoes
1 gr turmeric parsley 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.