Makes 12 servings (6 quarts)

This traditional Jewish stew is a close cousin to a pot roast. It is supposed to cook unattended for a full day and night – during the Sabbath, when no work is permitted. Of course, if you’re not following tradition, it’s delicious after just 12 hours, or even 6 hours. The meat becomes fall-apart tender as it bubbles in the pot, and the vegetables almost melt into each other. It makes a big batch – perfect for serving a hungry crowd, or for having tasty leftovers in the refrigerator for up to 5 days.

Ingredients

• 1 tablespoons vegetable oil
• 1 (2-pound) piece boneless beef chuck, fat trimmed
• 2 large onions, chopped
• 1 cup soup bean mix (mixed dried beans and barley)
• 6 medium potatoes, halved
• 2 carrots, cut into 1-inch chunks
• 4 garlic cloves
• ¼ cup honey
• 4 teaspoons sweet paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• ½ cup Original Malt-O-Meal® hot cereal, uncooked

Directions

1. Preheat oven to 225°F
2. In large ovenproof soup pot or Dutch oven, heat oil over medium high heat. Add beef and onions and cook, turning meat once and stirring onions often, until browned, 10 minutes
3. Add the bean mix, potatoes, carrots, garlic, honey, paprika, salt, and pepper. Pour in enough water to cover
4. In a small bowl or cup measure, whisk together the cereal and 1 cup water until smooth. Gradually pour the cereal mixture into pot, stirring so that it is well absorbed. Cover and bake undisturbed at least 6 hours and up to 24 hours.