Cholent (meat and Bean Stew)
Rinse the beans and soak overnight in plenty of cold water. Cut the meat into cubes, season with salt and pepper. Peel the potatoes and cut into large bite-size pieces. Peel the onion and coarsely chop.
Heat the oil in a large Dutch oven and saute the meat cubes on all sides. Add the onions and saute briefly. Drain the beans and add to the pot along with the potatoes and pearl barley.
Preheat the oven to 100°C (approximately 200°F). Pour cold water into the pot until the water is about 3 cm (approximately 1-inch) above the ingredients. Bring to a boil, cover, place in the oven and cook about 8 hours.
Serve for lunch.