Description
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.
Ingredients
- 3 onions, quartered
- 4 tablespoons vegetable oil
- 4 pounds chuck roast, cut into large chunks
- 1 cup dry kidney beans
- 1 cup dried pinto beans
- 1 cup pearl barley
- 5 large potatoes, peeled and cut into thirds
- boiling water to cover
- 2 (1 ounce) packages dry onion and mushroom soup mix
- 2 tablespoons garlic powder
- salt and pepper to taste
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.
Prep Time: 40 mins
Cook Time: 10 hrs
Total Time: 10 hrs 40 mins
Servings: 8