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Brynn Finnimore-Ladd
Sweet-potato stew
Stew of sweet potato, stew vegetables, beef balls, celery and broth.
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Ingredients
Directions
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Peel and cut the potatoes into equal pieces. Cook together with the stew vegetables in a pan with plenty of water with salt in 20 minutes until done.
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Heat the butter in a frying pan and fry the beef balls in 10 min. Until golden brown and done.
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In the meantime, finely chop the celery.
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Remove the balls from the pan, but leave the shortening. Keep the balls warm under aluminum foil.
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Spoon the flour with the remaining shortening and bake over high heat.
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Spoon well until the flower turns brown. Add the stock, mix well with a whisk and reduce to 5 minutes in a gravy.
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Put the balls back in the pan and heat for a while.
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Drain the potatoes and stew vegetables and stamp with the rest of the butter until stew.
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Spoon the stew into bowls and make a dimple. Divide the meatballs and gravy over them and serve immediately.
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Nutrition
575Calories
Sodium32% DV760mg
Fat35% DV23g
Protein36% DV18g
Carbs23% DV69g
Fiber48% DV12g
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