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1
Soak the beans overnight or for several hours if time allows; drain.
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2
Put the oil in a large deep skillet or flameproof casserole with a lid over medium-high heat.
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3
A couple of minutes later, add the meat and cook, turning as necessary, to brown the meat on all sides.
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4
This will take at least 10 minutes and probably longer; sprinkle the meat with salt and pepper as it browns.
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5
Remove the meat and turn the heat to medium.
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6
Add the onions and cook, stirring occasionally, until they wilt and begin to brown, about 10 minutes.
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7
Add the garlic, ginger, cinnamon, cardamom, bay leaf, and some more salt and pepper and cook, stirring, for about a minute.
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8
Add the beans, potatoes, barley if you are using it, and water to cover.
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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.
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10
Cook for 3 hours or preferably longer, until all the ingredients are very tender.
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11
(You can also cook in a 250F oven overnight.)
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12
If you are using kasha, add it during the last hour of cooking.
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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.
