Name: Polynesian Beef 1950's
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 6
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

1 of 7 Combine pineapple juice, soy sauce, ginger and salt in small bowl.
2 of 7 Place meat in resealable plastic food-storage bag. Pour pineapple mixture over meat. Refrigerate 1 hour, turning several times.
3 of 7 Heat oil in Dutch oven or pot (see Note below). Add onion; cook 3 to 5 minutes or until softened.
4 of 7 Add meat and marinade. Cover; simmer 1 to 1-1/2 hours, until tender.
5 of 7 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 of 7 Remove meat and vegetables to serving platter; keep warm.
7 of 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.

Nutrition Information for Polynesian Beef 1950's
Servings Per Recipe: 6
Per Serving: 442 kcal cal., 54 g pro., 1232 mg sodium, 20 g carb., 16 g Fat, total, 156 mg chol., 3 g fiber, 5 g sat. fat

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Polynesian Beef 1950's

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