Cholent

1. 1

   Soak the beans overnight or for several hours if time allows; drain.

2. 2

   Put the oil in a large deep skillet or flameproof casserole with a lid over medium-high heat.

3. 3

   A couple of minutes later, add the meat and cook, turning as necessary, to brown the meat on all sides.

4. 4

   This will take at least 10 minutes and probably longer; sprinkle the meat with salt and pepper as it browns.

5. 5

   Remove the meat and turn the heat to medium.

6. 6

   Add the onions and cook, stirring occasionally, until they wilt and begin to brown, about 10 minutes.

7. 7

   Add the garlic, ginger, cinnamon, cardamom, bay leaf, and some more salt and pepper and cook, stirring, for about a minute.

8. 8

   Add the beans, potatoes, barley if you are using it, and water to cover.

9. 9

   Bring to a boil, then cover and adjust the heat so the mixture simmers as slowly as possible, with just a few bubbles rising to the surface each second.

10. 10

    Cook for 3 hours or preferably longer, until all the ingredients are very tender.

11. 11

    (You can also cook in a 250F oven overnight.)

12. 12

    If you are using kasha, add it during the last hour of cooking.

13. 13

    Taste and adjust the seasoning and serve in bowls or cover and refrigerate for up to a day before reheating, adding a little more water to thin the stew if necessary.

* Per serving · 4 servings · Values may vary.