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Modern Sabbath Stew

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PREP TIME
20 min
COOKING TIME
820 min
TOTAL TIME
840 min
SERVINGS
8 servings
Lunch Jewish
Modern Sabbath Stew
Ingredients
  • 2 teaspoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound beef stew meat, cubed
  • 5 large potatoes, cubed
  • 1 sweet potato, cubed
  • 1 (16 ounce) can baked beans
  • 1 tablespoon ketchup
  • 1 tablespoon barbecue sauce
  • 1 tablespoon prepared yellow mustard
  • 2 teaspoons dry onion soup mix
  • 2 teaspoons seasoned salt
  • 1 teaspoon steak seasoning
  • 1/2 cup pearl barley
Instructions
1
Preheat your cooking vessel by heating the oil over a moderate flame; sauté and blend the onion and garlic until the onion becomes transparent, approximately 5 minutes.
2
Introduce the beef stew meat into the pot and rapidly sear the pieces on all sides to achieve a uniform coloration. Combine the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning in the pot. Add sufficient water to submerge all ingredients.
3
Bring the mixture to a rolling boil, then gradually transition it into a gentle simmer. Allow the stew to cook at this reduced temperature for an extended period, or until the beef becomes tender and falls apart easily, typically ranging from 1 ½ to 2 hours of continuous cooking.
4
Add the pearl barley to the stew and transfer it to a slow cooker set on Low, allowing the barley to become tender over time, approximately 12 hours of uninterrupted cooking.
5
At this point, transfer the stew to a slow cooker set on Low and let it cook for an additional 12 hours, or until the pearl barley is tender.