Salt and pepper meat then lightly roll in flour. Brown in pot in separate batches. Recombine meat in pot then add water. Cook on med -low heat for 2-3 hours. Cook diced onions and celery in 1 Tbs butter separately in frying pan. Add diced and stewed tomatoes, onions, celery and apples to pot. Add beef broth potatoes, carrots and bay leaf. Cook for another hour then add anchovy paste, salt, pepper, and shoyu to taste. Thicken with flour and water mixture.
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 308 (57%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 123.5mg||38 %|
|Sodium 612mg||21 %|
|Potassium 937mg||25 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 17.1g|
|Protein 37.8g||54 %|
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Calories per serving: 543
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