Gail's Sweet Potato Stew

8 small Sweet potato, cooked, baked in skin, without salt
1 serving 6 oz sirloin steak
4 oz Swanson Beef Broth Fat Free Less Salt
.25 cup Whole Wheat Flour
4 tbsp Chia Seeds Nature's Earthly Choice
2 stalk, large (11"-12" long) Celery, raw
.5 cup Cashew Almond Milk Blend almond breeze: unsweetened
1 serving Mrs. Dash Beef Stew Seasoning Mix
1 oz (85 seeds) Pumpkin Seeds (whole seeds, roasted)
4 tbsp *Flax Seed Meal (ground flax)

Bake or microwave sweet potatoes. Cut each into 4 or 5 pieces and skin most, but not all pieces. Save the skins.

Cut steak into 8-10 pieces, dredge in whole wheat flour and sauté in deep dish electric or non electric skillet, with 3TBP sunflower or olive oil, until meat is still pink inside. Add celery until just slightly soft and still slightly crunchy.

Add sweet potatoes, ground flax, stew seasoning, and broth. Add broth to taste, don't overly thin, maintaining thickness of the stew.

Cover and simmer for about an hour, or cook in crock pot. About 5 mins before done, add chia seeds.

Stir in cashew milk and top with sunflower seeds before serving.





Serving Size: Makes approximately 6 1-cup servings