Traditional Meat Cholent (Overnight Jewish Shabbat Stew)

• 1 tablespoon canola or vegetable oil
• 1 onion, chopped
• 2 pounds short ribs cut in between the bones to make individual pieces
• 1/2 cup dried kidney beans, soaked overnight and drained
• 1/2 cup dried pinto beans, soaked overnight and drained
• 1/2 cup pearl barley
• 3 Idaho potatoes, peeled and cubed
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 2 teaspoons salt

1. Heat the oil on medium heat in a large pot, preferably cast iron (I use a Le Creuset and wouldn't use anything else!). Saute the onion for about 10 minutes until translucent.
2. Add the meat and cook for another 10 minutes, turning the meat over halfway through so both sides get browned.
3. Add the remaining ingredients and cover with about 3 cups of water.
4. Bring to a boil and then reduce to low. Leave the cholent simmering on low for at least 15 hours. In the Jewish tradition, it is left on a covered fire for about 24 hours, from Friday morning till Saturday lunch. Serve hot, with mustard or cole slaw.

vegetable oil, onion, short, kidney beans, pinto beans, pearl barley, potatoes, ground cumin, chili powder, salt

Taken from food52.com/recipes/8597-traditional-meat-cholent-overnight-jewish-shabbat-stew (may not work)