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- Sauté the onions until tender brown.
- Add the curry powder and season to taste.
- Add the boneless chuck and simmer for 1 hour.
- Add the fresh pineapple and raisins.
- Pierce the coconut and drain the water from it.
- Add some more water to this coconut water to make two cups and add to stew.
- Simmer until meat is completely tender, about 1 hour.
- Add the mango and half the coconut, cut into 1-inch squares.
- Cook for ten more minutes.