Sabbath Stew - CholentFrom THE WILD ROSE - GUEST SUITES
- 2 pounds fatty meat (brisket or stewing beef)
- 2 cups dry beans (navy beans, pintos or limas)
- 1 cup barley
- 6 medium potatoes
- 2 medium onions
- 2 tablespoons flour
- 3 tablespoons oil
- Garlic, pepper and paprika to taste
- Water to cover
Soak the beans and barley until they are thoroughly softened.
Sprinkle the flour and spices on the meat and brown it lightly in the oil.
Cut the potatoes into large chunks. Slice the onions. Put everything into a Dutch oven and cover with water. Bring to a boil on the stove top, then put in the oven at 250 degrees F. before Shabbat begins. (Friday night)
Check it in the morning, to make sure there is enough water to keep it from burning but not enough to make it soggy. Other than that, leave it alone.
By lunch time, Shabbat afternoon, (Saturday) it is ready to eat. This also works very well in a crockpot on the low setting, but be careful not to put in too much water.