(Cholent - Jewish Stew)

Ingredients
1 can Pinto Beans, Drained (15 oz can)
1 can Navy Beans, Drained (15 oz can)
3/4 cups Medium Pearled Barley
3 whole Medium Potatoes, peeled and cut into bite-sized chunks
4 cups chicken stock, divided use
1 package (1 oz) dry onion soup mix
2 teaspoons garlic powder
3 teaspoons all purpose Greek or Mediterranean seasoning
4 stalks celery, cut in chunks
3 carrots, cut in chunks
2 pounds beef stew meat
4 tablespoons canola oil
1 whole large onion, chopped
salt and pepper to taste

Directions

1. In a crockpot place beans, barley, potatoes, 3 cups stock (reserve 4th cup for later), onion soup mix, garlic powder, 1 tspn Greek seasoning, celery and carrots
2. Sprinkle 2 tspns of Greek seasoning evenly onto stew meat
3. In a large pan or pot heat oil over high heat until hot and shimmery. Add stew meat and sear until brown on all sides. Lower heat to medium-low and stir in onions. Cook until onions are soft, about 3 minutes.
4. Add browned stew meat and onions to crockpot.
5. Turn crockpot on low and cook stew for 10 hours, stirring every 1-2 hours. During the last hour stir in the last cup of broth. Serve with your favorite crusty bread.

NOTE: This is a stew, which means when it's done cooking it will not have a soupy consistency. Over the course of cooking the barley will absorb a lot of the broth. During the last hour of cook time add the final cup of broth which seems to give it a perfect stew texture.