Moroccan Beef Stew - Chulent

1½

cups dried garbanzo beans, washed (see note)

2 pounds short ribs or chuck, cut in chunks

3-4 chicken drumsticks and/or thighs (optional)

1 marrowbone (see note)

6 medium red potatoes, peeled

6 raw eggs in shell

1 teaspoon turmeric

1 tablespoon chicken bouillon

1 stick margarine

1 tablespoon salt

1 teaspoon pepper

Heat oven to 280 degrees.

Place beans, beef, chicken, marrowbone, potatoes and eggs in ovenproof stock pot; cover with water. Bring to boil, reduce heat and skim off foam.

Add turmeric, bouillon, margarine, salt and pepper, cover the pot and put in oven 10-15 hours. Check occasionally and add water if needed. You should finish with one-third pot of liquid.

Serves six.

Cook's notes: If you have time, soak beans for an hour or more. You will not need a marrowbone if you are using bone-in short ribs. Eggs will be hard-boiled and absorb some of the beef juices; peel them before serving.