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