Ingredients
- 3 tomatoes
- 2 garlic (cloves minced)
- 2 lb chuck roast
- 20 oz pineapple chunks
- 2 c juice
- 1 c carrots (sliced)
- 1 c celery (chopped)
- 1/2 c onion (chopped)
- 2 tb vegetable oil
- 3 tb flour
- 2 ts salt
- 1/4 ts cumin
- 1/4 ts coriander
- 1/2 ts paprika
- 1/4 ts ginger
- 1/8 ts cayenne pepper
- 1/4 ts 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.
