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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 15 |
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I finally got a crock pot so I decided to try a recipe for Chulnt. It's a hearty mix of Beef, Beans, and Barley. Great on a cold rainy night with fresh baked bread. Ingredients:
1 1/2 cups great northern beans |
2 lbs stew beef chunks |
1 lb beef short rib (or flanken with bones) |
2 beef bouillon cubes |
1 (1 ounce) envelope lipton onion soup mix |
3 cups hot water (extra as needed) |
3/4 cup white grape juice or 3/4 cup apple juice |
1 (12 ounce) can garbanzo beans |
1/2-3/4 cup barley |
1 (12 ounce) can tomato paste |
salt and pepper |
Directions:
1. Clean and place great northern bean in water to soak for approximately 2 hours.
2. About 30 minutes before soaking time is complete, sprinkle salt and pepper on beef.
3. In a skillet, brown the beef on all sides.
4. Place great northern bean on bottom of 4-6 quart crock pot.
5. Place browned meat over the beans.
6. Dissolve the bouillon cubes and soup mix in the 3 cups hot water.
7. Pour the broth and grape juice over the beans and beef.
8. Add as much hot or boiling water as needed to completely cover both beans and beef.
9. Add 1-2 cups more hot water.
10. Let cook on low for 5-6 hours until beans are tender.
11. Mix in tomato paste, drained garbanzo beans and barley.
12. Cook for 2-3 more hours until barley is tender.
13. You may need to add more water if barley isn't tender and cook for 30 more minutes.
14. Enjoy!
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