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    You are in: Home / Recipes / Oven Beef Stew With Sweet Potatoes Recipe
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    Oven Beef Stew With Sweet Potatoes

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    • on January 30, 2007

      This was a very good stew. We really liked and I tried to stick to the recipe but . . . I didn't see the point of carrots and sweet potatoes (2 orange vegetables?) so I reduced the carrots to about 1 cup. Next time I would cut the onions into smaller pieces. It cooked in my oven for almost 3 hours because we were running post ice storm errands. The sweet potatoes were not quite done at 3 hours. I added 8 ounces of mushrooms, quartered and a handful of frozen green peas. I mixed a beef gravy mix with some red wine and added. Turned up the heat to 400F and cooked for an additional 30-40 minutes. It was such a wonderful warm Sunday evening dinner. Leftovers the next night were just as good. Today the last bowl was warmed in the microwave at work and still excellent.

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    Nutritional Facts for Oven Beef Stew With Sweet Potatoes

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 425.0
    Calories from Fat 167
    Total Fat 18.6 g
    Saturated Fat 7.1 g
    Cholesterol 89.7 mg
    Sodium 566.8 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 3.8 g
    Sugars 5.6 g
    Protein 33.8 g


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