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3 pounds stewing beef
1 1/2 pounds small onions (about 7)
3 cloves garlic -- minced
1 can tomatoes (28 oz)
1/2 cup beef stock
1 can tomato paste (5 1/2 oz/156ml)
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper
1/2 cup all-purpose flour
1/2 cup water
1 sweet green peppers -- chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Use 18- to 24- cup (4. 5 L to 6 L) slow cooker; cook all but flour, water, green pepper; feta and parsley on Low for 8 to 9 hours, or cook on High for 6 hours. Add flour mixture and green pepper; cook on High for 10 to 15 minutes or until thickened. Serve sprinkled with feta and parsley.
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