Beef Curry With Fruit

• 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) can unpeeled apricot halves in light syrup, drained and halved
• 4 cups hot cooked couscous or 4 cups rice
• chopped fresh cilantro

1. Trim all the fat you can from the meat.
2. Cut roast into 3/4-inch cubes.
3. 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.
4. 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.
5. Add the meat and onion.
6. Cover and cook on low for 7-9 hours.
7. Add in the fruit; cover and cook on high for 30 minutes or until heated well.
8. Season more to taste if needed.
9. Serve over couscous.
10. Sprinkle cilantro over the top.

chuck roast, onion, vegetable oil, pineapple, orange juice, tapioca, brown sugar, curry powder, salt, pepper, currants, unpeeled apricot, couscous, fresh cilantro

Taken from www.food.com/recipe/beef-curry-with-fruit-85622 (may not work)