Beef Curry With Fruit - cooking recipe

Ingredients

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

Preparation

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.