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Sabbath Stew

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Sabbath Stew
Recipe type: Entree
Sabbath Stew is an Israeli food recipe of bean and beef stew.
  • 1¼ cup chickpeas
  • 1¼ cup navy beans
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 8 new potatoes, peeled
  • 2 pounds beef cubed
  • 4 cloves garlic, finely chopped
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp allspice
  • 8 uncooked eggs in their shells
  • 1 tbsp salt
  • ½ tsp pepper
  1. Soak chickpeas and navy beans in separate bowls of water overnight.
  2. Preheat oven to 375F.
  3. Heat oil over medium-high heat and saute onions until golden brown.
  4. Place onions, potatoes, and meat into a casserole with a tight-fitting lid. Add drained chickpeas and navy beans plus garlic, coriander, cumin, and allspice to the pot and mix.
  5. Add the eggs in their shells and enough water to cover contents. If lid of pot does not fit tightly, put a layer of foil between pot and lid.
  6. Bake stew for 1 hour. Stir in salt and pepper. Reduce heat to lowest setting and cook for 7 to 8 hours.
  7. Remove eggs from shells and cut into quarters. Serve stew hot, garnished with egg.

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