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1
Two days before you plan to serve this stew, put the dried beans in a pot with water to cover by about 2 inches.
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2
Let soak overnight.
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3
Drain and rinse the next morning.
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4
The day before serving, heat the oil in a frying pan, add the onions, and saute until translucent.
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5
Then add the beef (not the bones), and brown on all sides.
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6
Remove the meat and the onions to a 4-quart slow cooker or a large, heavy cast-iron pan with a cover.
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7
Put the carrots, potatoes, and the meat bones on top of the meat.
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8
Sprinkle on the paprika and the sugar.
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9
Spoon the tomato paste and the red wine over the meat, and top with the drained beans.
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10
Pour on the beef broth or water, filling the pot to cover the vegetables and meat by at least an inch.
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11
Dissolve the potato starch in 1/2 cup water, and stir into the pot.
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12
Cover the slow cooker or pan, and simmer for 30 minutes.
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13
Then turn to low, and, before the Sabbath starts, stir in the barley and cook overnight, or for at least 5 hours if you are less observant.
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14
If you look at the cholent in the morning and it is dry, pour in a little water.
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15
If it is too watery, let it sit for a bit uncovered before you serve it for lunch.
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16
Just remember, if you are religious you cannot even stir the cholent from sunset to sunup after the Sabbath begins.
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17
Stirring is considered work.
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18
Just spoon it out and serve.
