Ingredients
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3 onions, quartered
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4 tablespoons vegetable oil
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4 pounds chuck roast, cut into large chunks
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1 cup dry kidney beans
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1 cup dried pinto beans
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1 cup pearl barley
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5 large potatoes, peeled and cut into thirds
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boiling water to cover
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2 (1 ounce) packages dry onion and mushroom soup mix
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2 tablespoons garlic powder
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salt and pepper to taste
Directions
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In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
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Add meat, and brown well on all sides.
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Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
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Preheat oven to 200 degrees F (95 degrees C).
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Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Note:
Many supermarkets carry Kosher-for-Passover onion soup mixes.
Nutrition Facts (per serving)
| 1067 | Calories |
| 49g | Fat |
| 98g | Carbs |
| 58g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 1067 | |
| % Daily Value * | |
| Total Fat 49g | 63% |
| Saturated Fat 18g | 88% |
| Cholesterol 161mg | 54% |
| Sodium 616mg | 27% |
| Total Carbohydrate 98g | 36% |
| Dietary Fiber 17g | 62% |
| Total Sugars 5g | |
| Protein 58g | 116% |
| Vitamin C 52mg | 58% |
| Calcium 122mg | 9% |
| Iron 10mg | 56% |
| Potassium 2392mg | 51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
