Cholent

Method

Soak the kidney beans overnight, then drain well. Heat oil in a large heavy casserole and brown the beef on all sides, then remove and set aside. Sauté the chopped onions and garlic until softened, then stir in paprika and caraway seeds. Return the beef to the pot with the beans, barley, diced potatoes, and stock, seasoning generously with salt and pepper. Bring to a simmer on the hob, then cover and transfer to a 150°C oven for 8-10 hours, or prepare the night before and cook slowly overnight in a 120°C oven. Stir occasionally and add water if needed to maintain a stew-like consistency. Serve hot, spooning the tender meat, vegetables and beans into bowls with the rich, savoury broth.