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| Home -> [African, Beef, Entrees, Moroccan, Soups & Stews] -> [Moroccan beef stew Recipe] |
Moroccan beef stew
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
African, Beef, Entrees, Moroccan, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Chuck roast (bite-size) | | 1/4
| tsp | Cumin | | 3
| tbsp | Flour | | 1/4
| tsp | Ginger | | 2
| tsp | Salt | | 1/8
| tsp | Cayenne pepper | | 2
| tbsp | Vegetable oil | | 1
| cup | Chopped celery | | 20
| oz | Pineapple chunks | | 1/2
| cup | Chopped onion | | 2
| cup | Juice/water | | 2
| | Cloves minced garlic | | 1/2
| tsp | Paprika | | 1
| cup | Sliced carrots | | 1/4
| tsp | Coriander | | 3
| small | Tomatoes, wedged | | 1/4
| tsp | Turmeric parsley flakes |
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Procedures:
| 1 | Dredge beef in flour and salt and brown in oil. | | 2 | Pour off drippings. | | 3 | Add spices, celery, onion and garlic. | | 4 | Stir in juice and water. | | 5 | Cook slowly 1 hour. | | 6 | Add carrots and cook 30 minutes more. | | 7 | Add pineapple and tomatoes and heat through. | | 8 | Garning with parsley. | | 9 | Makes 8 servings. |
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