Cholent (Overnight Sabbath Stew)

Ingredients

• 3 lb beef chuck or brisket, cut into large chunks
• 1 cup dried kidney beans, soaked overnight
• 1/2 cup dried lima beans, soaked overnight
• 3/4 cup pearl barley
• 6 medium potatoes, peeled
• 2 large onions, sliced
• 4 cloves garlic, peeled and left whole
• 2 tbsp sweet paprika
• 1 tbsp honey
• 1/4 cup vegetable oil
• 4 whole eggs in the shell (optional)
• 8 cups water or beef stock
• Salt and black pepper to taste

Before you cook

• Soak the kidney beans and lima beans in a large bowl of cold water for at least 8 hours or overnight, then drain and rinse them.
• Slice the onions into thin half-moons.
• Trim any excess hard fat from the beef and cut it into large chunks.

Steps

1. Pour the oil into the bottom of a large heavy pot or slow cooker insert.
2. Scatter the sliced onions over the oil in an even layer.
3. Lay the beef chunks on top of the onions.
4. Sprinkle the paprika, salt, and pepper evenly over the beef.
5. Scatter the drained beans and the barley over the meat.
6. Nestle the whole potatoes and garlic cloves into the pot around the meat.
7. Tuck the whole eggs into the gaps between the potatoes if using.
8. Drizzle the honey over everything.
9. Pour the water or stock down the side of the pot until the ingredients are just covered.
10. Bring the pot to a full rolling boil, uncovered, on the stovetop over high heat.
11. Once it's boiling hard, cover the pot tightly with a lid and move it into a 200°F oven or switch a slow cooker to low.
12. Leave the pot completely undisturbed for at least 12 hours, through the night, without lifting the lid.
13. Check that the liquid hasn't dried out before serving, ladling in a little hot water if the top layer looks dry.
14. Peel the shells off the eggs if you used them, then ladle the stew into bowls, giving everyone a share of meat, beans, potato, and broth.