Cholent

• 1 medium onion
• 4 medium potatoes, peeled and halved
• 1 12 lbs cubed stew meat
• 34 cup barley, picked over and rinsed
• 12 cup red kidney beans, picked over, rinsed and soaked overnight
• 2 tablespoons oil
• 1 (12 ounce) can tomato juice
• 1 teaspoon ground black pepper
• 2 teaspoons salt

1. brown meat in hot oil and remove to heat-proof plate.
2. Saute onions in pan drippings until translucent.
3. add remaining ingredients, top with browned meat, just cover with water and bring to rapid boil over high flame.
4. Cook on very low flame for 1 1/2 hours until beans and barley are soft.
5. Transfer to pan and refrigerate until just before Shabbos.
6. Cook over shabbos in low oven, on blech or in crock pot.

onion, potatoes, stew meat, barley, red kidney beans, oil, tomato juice, ground black pepper, salt

Taken from www.food.com/recipe/cholent-165544 (may not work)