Ingredients
1
beef arm or chuck roast (3 lb)
1
large onion, sliced
1
can (15 1/4 oz) pineapple chunks in juice, drained, juice reserved
3
tablespoons reduced-sodium soy sauce
1
teaspoon ground ginger
1
clove garlic, crushed
2
medium stalks celery, sliced (1 cup)
1
package (10 oz) frozen spinach leaves, thawed, drained
1
can (4 oz) mushroom pieces and stems, drained
Preparation
Trim excess fat from beef. Heat nonstick Dutch oven over medium heat. Cook beef in Dutch oven until brown on all sides; drain. Place onion on beef.
In small bowl, mix reserved pineapple juice, the soy sauce, ginger and garlic; pour over beef. Heat to boiling; reduce heat. Cover; simmer about 2 hours or until meat is tender.
Add celery. Cover; simmer 20 minutes. Add pineapple, spinach and mushrooms. Cover; simmer 5 minutes longer. Remove beef, pineapple and vegetables. Skim any fat from broth. Serve broth with beef, pineapple and vegetables.
