Ryan was also concerned that I would forget how I made dinner tonight and not be able to recreate it. I'm sure he already knows that even if I did remember how I made it I still probably wouldn't recreate it exactly... Because I never follow recipes; not even my own.
This recipe is a combo of three others: Two versions of a Sabbath stew from a Jewish cookbook and homemade version of French Onion Soup mix for seasoning.
The first time I made it, I combined the two recipes including the spices and cooked it almost 24 hours in the crock pot. It was quite mushy from cooking so long (and the extra water) but it was nice to not have to prepare it on the Sabbath. I could assemble it the night before and start it cooking in the morning instead of rushing to get it done before church like this morning (not that the French toast helped the situation... I do need to simplify more so I don't traumatize my 4 children and harried hubby).
I am amazed Alexander and Benjamin didn't complain about the onions or cooked carrots. They scarfed their portions down and had seconds!
Elizabeth's Cholent
1 cup hulled (whole grain) barley (I buy mine on Amazon.com :)
2 1/2 cups water
1/2 lb baby carrots cut in 3rds
4 unpeeled red potatoes, cubed
1 large yellow onion, diced (if I hadn't had a whole fresh onion on hand, I would have used 6 T dried minced onions and a bit more water)
1 lb stew meat, cubed
2 tsp onion powder
1/4 tsp celery seeds
1 tsp + salt to taste
2 cups white beans (pre-cooked or 1 can) -- Added in last hour cooking
Layer ingredients in crock pot. Cook on high for 4 hours and then low/keep warm until ready to eat.
If using dry beans and cooking over night: Soak beans for 2 hours. Put all ingredients in crock pot except for salt. Cover with boiling water. Cook on low 16-24 hours. Stir and serve. Add salt to taste.
