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Basic Sabbath Stew
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This easy stew recipe, otherwise known as cholent, is a Jewish staple most commonly served on the Jewish sabbath. This hearty combination of vegetables and meat will leave all satisfied with the meal.
Cholent may be made in a slow cooker, a heavy pot set on the stove or in the oven. Prior to Shabbat, the Jewish Sabbath, oven temperature should be reduced to very low. Cholent can also be cooked conventionally as a stew on top of the stove for about 2 1/2 to 3 hours, or in the pressure cooker for about 45 minutes. Water or liquid level should be high enough to cover all ingredients and no higher than within an inch of the top of the pot. Before sundown on Friday night, place the cholent in a preheated oven and let it heat until the following day. A few hours before lunch, check the cholent -- if it is too moist, uncover it and leave it in the oven to dry. Correct the seasonings as desired.