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Moroccan Beef Stew

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Submitted by sandra dooley

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 907.2
POUNDS G BEEF CHUCK ROAST
¼ 1.3
TEASPOON ML CUMIN
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML GINGER
2 1E+1
TEASPOONS ML SALT
0.6
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML CELERY
chopped
20 578
OUNCES ML/G PINEAPPLE CHUNKS
½ 118
CUP ML ONIONS
chopped
2 473
CUPS ML WATER
or juice
2 2
EACH EACH GARLIC CLOVES
minced
½ 2.5
TEASPOON ML PAPRIKA
1 237
CUP ML CARROTS
sliced
¼ 1.3
TEASPOON ML CORIANDER
3 3
SMALL SMALL TOMATOES
wedged
¼ 1.3
TEASPOON ML PARSLEY FLAKES *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 434 53% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 672mg 28%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 71g
Vitamin A 60% Vitamin C 20%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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