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.