📝 About This Recipe
A soul-warming cornerstone of Jewish tradition, this slow-cooked Sabbath stew is a rich, mahogany-hued masterpiece of tender beef, creamy beans, and savory barley. Originating in the shtetls of Eastern Europe to comply with Sabbath laws, it transforms humble ingredients into a deeply caramelized comfort food through the magic of low-and-slow heat. Every spoonful offers a complex, slightly sweet and smoky flavor profile that has nourished generations.
🥗 Ingredients
The Base and Aromatics
- 3 tablespoons Vegetable oil (or schmaltz for extra authenticity)
- 3 large Yellow onions (roughly chopped)
- 6 pieces Garlic cloves (smashed)
The Heart of the Stew
- 2.5 pounds Beef Chuck Roast or Flanken (cut into 2-inch chunks)
- 2-3 pieces Marrow bones (essential for richness)
- 4 medium Russet potatoes (peeled and quartered)
- 1/2 cup Dried Kidney beans (soaked overnight and drained)
- 1/2 cup Dried Lima or Great Northern beans (soaked overnight and drained)
- 3/4 cup Pearl barley (rinsed)
Liquid and Seasoning
- 6-8 cups Beef broth or water (enough to cover ingredients by 2 inches)
- 1/4 cup Ketchup (for sweetness and acidity)
- 2 tablespoons Honey or brown sugar (helps with the deep caramelization)
- 1 tablespoon Smoked paprika (adds a beautiful depth)
- 1.5 tablespoons Kosher salt (adjust to taste)
- 1 teaspoon Black pepper (freshly ground)
- 1 piece Kishke (Stuffed Derma) (optional, wrapped in foil or placed on top)
👨🍳 Instructions
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1
Begin by soaking your dried beans in plenty of water for at least 8 hours or overnight. Drain and rinse them before starting the stew.
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2
In a large, heavy-bottomed Dutch oven or a slow cooker insert, heat the oil or schmaltz over medium-high heat.
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3
Sear the beef chunks in batches until deeply browned on all sides. Remove the meat and set aside. This Maillard reaction is key for a rich gravy.
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4
In the same pot, add the chopped onions. Sauté for 10-12 minutes until they are golden brown and starting to caramelize.
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5
Add the smashed garlic and cook for another 2 minutes until fragrant, being careful not to burn it.
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6
Deglaze the pot with a splash of the broth, scraping up all the flavorful brown bits from the bottom.
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7
Layer the ingredients: start with the browned beef and marrow bones at the bottom, followed by the soaked beans and pearl barley.
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8
Place the quartered potatoes on top of the grains and beans.
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9
In a separate bowl, whisk together the broth, ketchup, honey, paprika, salt, and pepper. Pour this mixture over the ingredients in the pot.
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10
Add more water if necessary; the liquid should cover everything by about 2 inches. If using kishke, nestle it right on top of the potatoes.
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11
If using a slow cooker, set it to 'Low'. If using an oven, preheat to 225°F (110°C) and ensure the lid is tightly sealed (you can use a layer of foil under the lid).
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12
Cook for a minimum of 12 hours. Check the liquid level before you go to sleep; if it looks low, add a bit more boiling water. The stew should be thick and dark by morning.
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13
Before serving, gently stir the stew to incorporate the softened potatoes, which will help thicken the sauce into a velvety consistency.
💡 Chef's Tips
Don't skimp on the onions; they provide the foundational sweetness and color for the stew. If the stew looks too watery in the morning, remove the lid and turn the heat up slightly for the last hour to reduce the liquid. Always use fatty cuts of meat like chuck or flanken; lean meat will become tough and stringy during the long cook time. For a vegetarian version, omit the beef and bones and add extra mushrooms and a dash of soy sauce for umami. If you like a 'crust,' the bits stuck to the side of the pot are the most flavorful—don't discard them!
🍽️ Serving Suggestions
Serve in deep bowls with a side of spicy prepared horseradish (chrain) for a sharp contrast. Pairs perfectly with a thick slice of fresh, braided Challah bread to soak up the gravy. A crisp, acidic coleslaw or pickled cucumbers help cut through the richness of the stew. Serve with a glass of dry red wine or a cold seltzer with lemon. Traditionally followed by a nap—this is a heavy, satisfying meal!