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Prep 40 mins
Cook 10 hrs
I haven't made this hearty looking stew, but am posting it for all of Jewish chefs. Taken from allrecipes.com. I imagine you could do this in a crockpot as well as your oven!
- 3 onions, quartered
- 4 tablespoons vegetable oil
- 4 lbs chuck roast, cut into large chunks
- 1 cup dry kidney bean
- 1 cup dried pinto bean
- 1 cup pearl barley
- 5 large potatoes, peeled and cut into thirds
- boiling water, to cover
- 2 (1 ounce) packagesdry onion and mushroom soup mix
- 2 tablespoons garlic powder
- salt and pepper
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans, stir continuously until the beans start to shrivel.
- Stir in the barley.
- Add potatoes, and add just enough boiling water to cover the meat and potatoes.
- Mix in dry soup mix and garlic.
- Season with salt and pepper.
- Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven.
- Allow to cook overnight for at least 10 to 15 hours.
- Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed.
- Do not stir; stirring will break up the chunks of potatoes.
Well, 4.5 stars, really. Great flavor, but here's the thing: this was FAR too much food for my 6-qt. crock pot. Seriously. I only put in half the meat - full measures of everything else - because the meat was the last thing I put in and there was no more room. (Not my best idea.) Then I had to leave for the afternoon (picture my fear), and the stew was literally lifting the lid of the crock pot, with absolutely no liquid in it at all, by the time I came back home.
Here's what I would do next time: half everything, and keep and eye on it so you can add water now and again and keep it stew-like. Don't add the potatoes until there is just an hour or two to go, because they get mushy really quickly. Maybe toss in a beef bouillon cube, too.
But again, as far as the flavor goes (even *with* indistinguishably mushy potatoes), straight A.