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.
 
 
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