Recipe by Caryn Gale
READY IN: 20hrs 45mins


  • 1 12
    lbs cubed meat (chuck or flanken)
  • 3
    tablespoons onion soup mix
  • 14
  • 1
    large onion
  • 2
    tablespoons oil
  • 2
    tablespoons brown sugar
  • 8 -10
    small potatoes
  • 12
    cup barley
  • 12
    cup beans (lima, kidney or chickpeas)


  • Soak beans overnight and rinse beans.
  • I also rinse the barley.
  • In large frying pan heat oil and add onion.
  • Fry until browned.
  • Add meat cubes and brown.
  • Add tomato paste, onion soup mix, brown sugar and 1 cup of water and simmer on low flame with lid for approx 20 minutes.
  • Now using a crock pot.
  • Add peeled potatoes.
  • I like them whole, but some like to cut them in chunks.
  • Add soaked and rinsed beans and rinsed barley.
  • Pour sauce and meat mixture over this and try to mix.
  • Add approx 3/4- 1 cup of water or until it is barely covered.
  • Place in crockpot on low right before the Sabbath and it will be ready the next day for lunch.
  • The entire house will smell amazing.
  • Remove liner from crockpot and let sit about 15 minutes.
  • Stir gently and serve.