Chuck roast with kidney beans, barley, and potatoes makes a very filling beef stew. It cooks at 200 degrees Fahrenheit for 10 to 15 hours.
Preparation Time
40 mins
Cooking Time
10 hr
Total Time
10 hr 40 mins
Calories
1067 Calories
Recipe Instructions
Step 1
Preheat oven to 200 degrees F (95 degrees C).
Step 2
In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
Step 3
Add meat, and brown well on all sides.
Step 4
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.
Step 5
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.
Ingredients
4 tablespoons vegetable oil
salt and pepper to taste
2 tablespoons garlic powder
1 cup pearl barley
1 cup dry kidney beans
3 onions, quartered
4 pounds chuck roast, cut into large chunks
1 cup dried pinto beans
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
