Shabbat Chamin / Cholent (Meat and Potato Stew)

• 1 -2 lb beef, cubed (do not use lean meat, chicken is a less acceptable substitute)
• 1 onion, chopped
• 6 medium potatoes, peeled (cut into halves only if extremely large, otherwise whole)
• 6 eggs, in shell
• 2 cups dried pinto beans (not canned) or 2 cups dried lima beans (not canned) or 2 cups dried kidney beans (not canned) or 2 cups dried cranberry beans (not canned) or 2 cups lentils (not canned)
• 14 cup barley
• 15 garlic cloves
• 1 tablespoon sweet paprika
• 1 tablespoon hot paprika or 1 tablespoon cayenne
• 4 tablespoons instant chicken-style consomme soup and seasoning mix
• 1 teaspoon turmeric
• 12 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarse ground black pepper
• kishke, wrapped in foil (also called stuffed derma)

1. Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
2. Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
3. Note: You can increase or decrease the amount of spices as per your liking.
4. You can even add a dash of ginger and allspice.
5. Avoid the urge to stir this - your potatoes will break into a mush.

beef, onion, potatoes, eggs, pinto beans, barley, garlic, sweet paprika, hot paprika, turmeric, brown sugar, kosher salt, fresh coarse ground black pepper, kishke

Taken from www.food.com/recipe/shabbat-chamin-cholent-meat-and-potato-stew-269267 (may not work)