Moroccan Beef Stew
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck roast
|
|
| ¼ | teaspoon |
cumin
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
ginger
|
|
| 2 | teaspoons |
salt
|
|
| ⅛ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck roast
|
|
| 1.3 | ml |
cumin
|
|
| 45 | ml |
all-purpose flour
|
|
| 1.3 | ml |
ginger
|
|
| 1E+1 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
celery
chopped |
|
| 578 | ml/g |
pineapple chunks
|
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
water
or juice |
|
| 2 | each |
garlic cloves
minced |
|
| 2.5 | ml |
paprika
|
|
| 237 | ml |
carrots
sliced |
|
| 1.3 | ml |
coriander
|
|
| 3 | small |
tomatoes
wedged |
|
| 1.3 | 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.
