Beef and Bean Stew (Cholent)

• 1 cup dried white beans
• 1 1/2 pounds boneless beef chuck, cut into 4 equal pieces
• 4 medium-size potatoes, peeled
• 1 teaspoon salt
• 18 teaspoon pepper
• 1 medium-size onion, peeled and quartered
• 1 1/2 cups water
• 2 cups chicken broth

1. Soak the beans in water to cover for 8 hours, and drain.
2. Preheat the oven to 350 degrees.
3. In a large clay pot, place the beans, beef, potatoes, salt, pepper, onion and water.
4. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.
5. Put the pot in the oven for 30 minutes.
6. Then reduce the heat to 200 degrees and bake overnight, at least 10 hours.
7. Do not stir or disturb in any way.
8. Warm the chicken broth.
9. Ladle the stew into soup plates.
10. Ladle the chicken broth over the stew and serve.

white beans, boneless beef chuck, potatoes, salt, pepper, onion, water, chicken broth

Taken from cooking.nytimes.com/recipes/5614 (may not work)