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Moroccan Beef Stew

 

80

Yield

8

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

2 pounds beef chuck roast
¼ teaspoon cumin
*
3 tablespoons all-purpose flour
¼ teaspoon ginger
*
2 teaspoons salt
teaspoon cayenne pepper
*
2 tablespoons vegetable oil
1 cup celery
chopped
20 ounces pineapple chunks
½ cup onions
chopped
2 cups water
or juice
2 each garlic cloves
minced
½ teaspoon paprika
1 cup carrots
sliced
¼ teaspoon coriander
*
3 small tomatoes
wedged
¼ teaspoon 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

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Comments

Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 43453% of calories 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?

 

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