sábado, 29 de noviembre de 2008

Moroccan Beef Stew

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
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.we recommend using a Large Tagine or simular cooking pot.

Enjoy your Meal, Esteve.

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