• 1kg meat, brisket, browned
• 1kg potatoes, peeled & quartered
• 500g, beans, white, soaked over night
• 200g pearl barley, soaked over night
• 2 large onion, sliced
• 5 cloves of garlic
• salt
• pepper
• a few bay leaves

Brown the brisket in a heavy pan. Lift out and keep warm. Add the onions and fry for about 10 minutes or until browned add the garlic and go on frying for a few minutes. Arrange the potatoes at the bottom of the pan and place the meat on them. Add the rest of the ingredients and just cover with water. Bring to the boil, reduce the heat and simmer for about 1.5 hours.

Set the oven to very low, about 100C. Cover the pot tightly and bake over night. Check the stew, before going to bed and in the morning and add some water or stock if too dry.