Moroccan Beef Stew

Ingredients

2 lb chuck roast
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 celery
20 oz pineapple chunks
1/2 c onion
2 c juice
2 garlic
1/2 ts paprika
1 c carrots
1/4 ts coriander
3 tomatoes
1/4 ts 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.