Polynesian Beef 1950's

Polynesian Beef 1950's
Servings: 6 Prep 10 mins Chill 1 hr Cook 1 hr 30 mins to 2 hrs

Ingredients

  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 boneless beef chuck roast (3 pounds)
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced 1/4 inch thick and separated into rings
  • 4 ribs celery, sliced (about 2 cups)
  • 4 carrots, sliced lengthwise into ribbons with vegetable peeler
  • 4 white button mushrooms, wiped clean, trimmed and sliced
  • 1 package (10 ounces) fresh spinach, cleaned and stemmed
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Make It

1. Combine pineapple juice, soy sauce, ginger and salt in small bowl.

2. Place meat in resealable plastic food-storage bag. Pour pineapple mixture over meat. Refrigerate 1 hour, turning several times.

3. Heat oil in Dutch oven or pot (see Note below). Add onion; cook 3 to 5 minutes or until softened.

4. Add meat and marinade. Cover; simmer 1 to 1-1/2 hours, until tender.

5. Add celery; cook, covered, 5 minutes. Add carrots and mushrooms; cook, covered, for 10 minutes, until softened. Add spinach; cook, covered, just until wilted, 3 to 4 minutes.

6. Remove meat and vegetables to serving platter; keep warm.

7. Stir cornstarch and water in cup to make smooth paste. Stir paste into pot. Boil, stirring, until thickened, 3 minutes. Serve with meat and vegetables. Makes 6 servings.

Note

  • Recipe can also be prepared in a large electric skillet set at 225 degrees F.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 442, Fat, total (g): 16, chol. (mg): 156, sat. fat (g): 5, carb. (g): 20, fiber (g): 3, pro. (g): 54, sodium (mg): 1232, Percent Daily Values are based on a 2,000 calorie diet.