Moroccan Beef Stew
Ingredients
2 lb chuck roast (bite-size)
1/4 t cumin
3 T flour
1/4 t ginger
2 t salt
1/8 t cayenne pepper
2 T vegetable oil
1 c celery, Chopped
20 oz pineapple chunks
1/2 c onion, Chopped
2 c juice/water
2 cloves garlic,Minced
1/2 t paprika
1 c carrots, Sliced
1/4 t coriander
3 sm tomatoes, wedged
1/4 t turmeric
parsley flakes
Cooking Instructions
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. Garnish with parsley. Makes 8 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)