MOROCCAN BEEF STEW

• 2 lb Chuck roast (bite-size)
• 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 Chopped celery
• 2 0 oz Pineapple chunks
• 1 /2 c Chopped onion
• 2 c Juice/water
• 2 Cloves minced garlic
• 1 /2 ts Paprika
• 1 c Sliced carrots
• 1 /4 ts Coriander
• 3 sm Tomatoes, wedged
• 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.