Recipe - Moroccan Beef Stew

2 pound Chuck roast (bitesize)
One fourth teaspoon Cumin
3 tablespoon Flour
One fourth teaspoon Ginger
2 teaspoon Salt
1/8 teaspoon Cayenne pepper
2 tablespoon Vegetable oil
1 cup Chopped celery
20 ounce Pineapple chunks
One half cup Chopped onion
2 cup Juice/water
2 Cloves minced garlic
One half teaspoon Paprika
1 cup Sliced carrots
One fourth teaspoon Coriander
3 small Tomatoes, wedged
One fourth teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini