Prep 20 mins
Cook 9 hrs
My sister-in-law sprang this one on me without telling me what was in it. That is probably a good thing because I may not have tried it had I known what was in it. This uses a strange mix of ingredients that I wouldn't have thought would go well together but they do.
- 2 lbs boneless beef chuck roast
- 1⁄2 cup chopped onion
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 1 (15 1/4 ounce) can pineapple chunks (in juice)
- 2⁄3 cup orange juice
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon brown sugar
- 2 -3 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup dried fig, coarsely chopped
- 3 tablespoons currants
- 1 (16 ounce) canunpeeled apricot halves in light syrup, drained and halved
- 4 cups hot cooked couscous or 4 cups rice
- chopped fresh cilantro
- Trim all the fat you can from the meat.
- Cut roast into 3/4-inch cubes.
- In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
- In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
- Add the meat and onion.
- Cover and cook on low for 7-9 hours.
- Add in the fruit; cover and cook on high for 30 minutes or until heated well.
- Season more to taste if needed.
- Serve over couscous.
- Sprinkle cilantro over the top.
We enjoyed this combination of meat, fruit and subtle curry seasoning. It a great introduction to curry for our family - who has had limited exposure to those flavors. Preparation was very easy and, with the help of my rice cooker, it took no time at all to put it on the table to feed my busy family. I will confess that I left out the dried figs. Although I know they add flavor, I do not like the gritty texture that the seeds add to dishes. Thanks gretchengr for a tasty, easy dish.