Title: Moroccan Beef Stew
Categories: Meat Ethnic Soup
Yield: 8 Servings

2	lb	Chuck roast (bite-size)
1/4	ts	Cumin
3	tb	Flour
1/4	ts	Ginger
2	ts	Salt
1/8	ts	Cayenne pepper
2	tb	Vegetable oil
1	c	Chopped celery
20	oz	Pineapple chunks
1/2	c	Chopped onion
2	c	Juice/water
2		Cloves minced garlic
1/2	ts	Paprika
1	c	Sliced carrots
1/4	ts	Coriander
3	sm	Tomatoes, wedged
1/4	ts	Turmeric parsley flakes

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. Makes 8 servings. Submitted By WENDY LOCKMAN On FRI, 2 FEB 1996 212009 -0500

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