📝 About This Recipe
Born from the necessity of the Jewish Sabbath, this soulful stew is a masterpiece of slow-motion alchemy, transforming humble ingredients into a rich, mahogany-hued treasure. Traditionally started before sundown on Friday and simmered for 12 to 18 hours, the beef becomes butter-tender while the beans and barley absorb a deep, savory sweetness. It is the ultimate comfort food, offering a taste of history and a fragrance that defines the warmth of a family kitchen.
🥗 Ingredients
The Aromatics and Meat
- 3 pounds Beef Chuck Roast or Brisket (cut into 2-inch chunks; fatty cuts work best)
- 2-3 pieces Beef Marrow Bones (provides incredible depth and richness)
- 3 large Yellow Onions (thickly sliced)
- 3 tablespoons Vegetable Oil (for searing)
- 6 cloves Garlic (whole, smashed)
Grains and Legumes
- 1/2 cup Dried Kidney Beans (soaked overnight and drained)
- 1/2 cup Dried Lima or Great Northern Beans (soaked overnight and drained)
- 1 cup Pearl Barley (rinsed well)
Vegetables and Starches
- 4 large Russet Potatoes (peeled and quartered)
- 1 lb Kishke (Stuffed Derma) (optional but highly recommended; keep in casing)
The Seasoning Liquid
- 4-6 cups Beef Broth (as needed to cover ingredients)
- 2 tablespoons Honey or Brown Sugar (for color and a hint of sweetness)
- 2 tablespoons Paprika (sweet Hungarian style)
- 1/4 cup Ketchup (adds acidity and body)
- 1 tablespoon Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
👨🍳 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 6-quart slow cooker, heat the vegetable oil over medium-high heat. Sear the beef chunks in batches until deeply browned on all sides. Remove beef and set aside.
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3
In the same pot, add the sliced onions. Sauté for about 8-10 minutes until they are soft and starting to caramelize. This creates the foundational sweetness for the stew.
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4
Add the smashed garlic cloves to the onions and cook for 1 minute until fragrant.
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5
Layering is key: Place the seared beef and marrow bones on top of the onions. Add the quartered potatoes around the meat.
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6
Distribute the soaked beans and the rinsed pearl barley evenly over the meat and potatoes.
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7
In a separate bowl or large measuring cup, whisk together the beef broth, honey, paprika, ketchup, salt, and pepper.
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8
Pour the liquid mixture over the ingredients in the pot. The liquid should cover the solids by about 1 to 2 inches. Add more water or broth if necessary.
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9
If using kishke, wrap it loosely in parchment paper or foil (or leave in its plastic casing if the brand specifies) and place it gently on the very top of the stew.
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10
Bring the pot to a gentle boil on the stove. Once boiling, cover with a very tight-fitting lid. If using a slow cooker, set it to 'Low'.
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11
Transfer the Dutch oven to a preheated oven at 200°F (95°C). Let it cook undisturbed for at least 12 hours. The long, low heat is what develops the signature dark color and deep flavor.
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12
Check the liquid level a few hours before serving. If it looks too dry, add a splash of boiling water. If it's too soupy, leave the lid slightly ajar for the final hour of cooking.
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13
To serve, carefully remove the kishke and slice it. Spoon the stew into large bowls, ensuring everyone gets a mix of beef, beans, barley, and a slice of kishke.
💡 Chef's Tips
Don't skimp on the onions; they provide the sugars that caramelize over the long cook time to give the stew its dark color. Always use fatty cuts like chuck or flanken; lean meat will become dry and stringy despite the long cooking. If your Dutch oven lid isn't perfectly tight, place a layer of aluminum foil over the pot before putting the lid on to prevent moisture loss. For the best flavor, resist the urge to stir the pot during the long cook; layering prevents the barley from scorching at the bottom. If the stew isn't dark enough at the end, a teaspoon of instant coffee or cocoa powder can be added early on for extra depth without affecting the taste.
🍽️ Serving Suggestions
Serve with a side of spicy prepared horseradish (chrain) to cut through the richness. A crisp, cool coleslaw or a simple cucumber salad provides a refreshing textural contrast. Pairs beautifully with a piece of fresh, crusty Challah bread for dipping into the gravy. Serve with a glass of dry red wine, such as a Cabernet Sauvignon or a Merlot. For a traditional touch, serve a small bowl of chicken soup as a first course before the main stew.