Help! Does anyone have the recipe for?

Moroccan Beef Stew

You could use the ox or goat tails, but there is little meat on them. they are better used for stock.

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

Method

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.

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