Tcholent

2 large onions, diced
2 lb. beef (Brisket, short ribs or chuck)
2 Tb. Chicken fat
1/2 lb. dried lima beans (soaked in cold water until tender)
2 Tb. flour
salt, pepper, paprika to taste
boiling water to cover
8-10 medium potatoes quartered

Saute onions in hot fat in the bottom of a Dutch oven or any other heavy iron pot with a tight fitting lid. When onions are brown, add the beans, potatoes and place meat in the center. Mix flour and seasonings and sprinkle over top. Add boiling water to cover. Close lid and cook over low heat for 3-4 hours. Lift cover to make sure no additional water is needed, cover and place in a 3750 oven for 1/2 hour. Lower heat to 225 degrees and allow to stay all day or over night. Keep covered tightly, no basting, and no peeping! The pot may be given an occasional shake or two before being placed in the oven. The tcholent can also be cooked on the top of the stove After the first 3-4 hours, place the pot on an asbestos pad over a simmer flame. The flame should be as low as possible without the danger of its extinguishing during the night. Let the pot sit on the stove until ready to serve.