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Submitted by elimeyer
Adjust quantities according to how many people you are serving
1 14 oz can diced tomatoes with liquid
garlic & herb
dash of paprika
1 small can baked beans
chicken broth or water to barely cover
1/2 lb stew beef
1 onion chopped/diced/sliced (LOTS)
spices to taste
a little olive oil for onions & beef
cumin
3 lg potatoes cut into lg pieces
salt
1 sweet potato cut into lg pieces (optional)
pepper
Put up 2-3 hours before Shabbos.
Optional: Fry onions then sear beef in frying pan (coat with flour).
Cook in Crock pot with removable liner until lunch time (around 18 hours)! Optional addition: barley, beans, chickpeas, salsa, or matbucha.
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