This is a very filling and hearty stew It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame
Prep Time
10 hrs 40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
In a large oven safe pot or roasting pan
saute onions in oil over medium heat.
Add meat
and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes
and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil
lower heat
and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly
and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Note:
Many supermarkets carry Kosher-for-Passover onion soup mixes.
