Well, I’m on a roll here (and procrastinating cleaning up the table) so I guess I’ll just quickly drop the recipe for the Shabbos day stew we make.
I don’t like cholent and when I’m 50% of the people eating my preference gets to actually be taken into account. So out first Shabbos that we made lunch (after several where that was the meal we went out), we made mushroom barley meat stew as I’d had at my cousins’.
But I don’t like barley and my husband doesn’t like mushrooms so that morphed into our current recipe, which is partly inspired by these instructions:
From this excellent guide:
Usually #8 meat, cubed and pre-seared as per guide above.
Sweet potatoes (in pieces)
Carrots (in pieces)