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In a large heavy pan, saute onions in oil over medium high until translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add everything else and mix well. Bring to a boil, then reduce heat and simmer covered for 30 minutes, stirring occasionally. The potato pieces should be tender. If stew gets too thick, add water. Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce Bowman of Raleigh, NC Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster
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