Moroccan Beef Stew

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.