Pat beef dry, coat with flour and brown in a Dutch oven with the butter and oil until browned on all sides. Set aside. Reduce heat, cook onions, garlic, bacon, chilie, and the spices for about 5 minutes or until the onions are soft. Stir in the beef stock and tomato juice and season to taste with salt and pepper. Add meat, cover and simmer for 1-1/2 hours. Meanwhile, peel the sweet potatoes and cut into bite sized pieces. Add to pot and cook, covered, for about 30 minutes or until meat is tender. Add the peppers and continue to cook about 5 minutes until the peppers are crisp/tender. Makes about 5 servings. Origin: Canadian Living, October 1995.
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|Serving Size: 1 Serving (3408g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1787 (64%)|
|Amt Per Serving||% DV|
|Total Fat 198.6g||265 %|
|Saturated Fat 79.6g||398 %|
|Monounsaturated Fat 86.5g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 674.6mg||208 %|
|Sodium 3423mg||118 %|
|Potassium 5387.4mg||142 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 58g|
|Protein 182.5g||261 %|
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Calories per serving: 2795
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