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Prep 10min
Total3hr55min
Servings8
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Ingredients
1
beef arm, blade or rib pot roast, 4 pounds
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup dry white wine or Progresso™ beef flavored broth (from 32-ounce carton)
2
medium onions, sliced
2
medium tomatoes, chopped (1 1/2 cups)
2
medium yams or sweet potatoes, peeled and cut into 1/4-inch slices
1
can (16 ounces) sliced peaches in juice, drained
1
can (16 ounces) sliced pears in juice, drained
1
tablespoon cornstarch
2
tablespoons cold water
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Steps
1
Trim fat from beef.
2
Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
3
Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
4
Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
5
Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.
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Two varieties of sweet potatoes are commercially grown in the U.S., one with light yellow skin and pale yellow flesh and a darker-skinned variety with dark orange flesh. The darker of the two is often confused with yams of Africa and Central and South America.
Instead of storing sweet potatoes and yams in the refrigerator, store them in a cool, dark, dry place to keep them fresh.
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Nutrition Facts
Serving Size:1 Serving
Calories
310
Calories from Fat
100
Total Fat
11 g
Saturated Fat
4 g
Cholesterol
85 mg
Sodium
240 mg
Potassium
810 mg
Total Carbohydrate
23 g
Dietary Fiber
3 g
Protein
33 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
2%
2%
Iron
18%
18%
Exchanges:
1 Fruit; 2 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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