Three B's Casserole: Barley, Beans, and Beef

This is a good one. This is a Classic slow cooking recipe. You can make this in a crock-pot, but it won't be as good. This recipe is based on a traditional Jewish Sabbath recipe called a Cholent.  Basically a Cholent is a stew that is simmered overnight for 12 hours and then eaten for lunch on the Sabbath when no cooking is allowed. This would work well for camping, put the pot in a banked coal fire and cook overnight.

• 1 1/2 pounds of Beef chuck, trimmed and cubed
• 3 Tbl of paprika (Hungarian)
• 2 Tbl Kosher salt
• 1 1/2 tsp ground black pepper
• 4 Carrots, cut into rounds
• 2 Onions, sliced
• 3 Celery Ribs, sliced
• 1 cup dried Lima beans
• 1 cup Red kidney beans
• 1 cup Pearl barley (medium not quick)
• 2 pounds Potatoes, peel and cut into 1 inch thick slices (Yukons work well)

1. Preheat the oven to 250 degrees
2. Using a large bowl, toss the beef in 1 Tbl of the paprika, 1 Tbl of salt, and 1 tsp of Pepper
3. Using a large Dutch oven arrange the ingredients into 4 layers. Sprinkle the layers with the remaining spices. 
4. Layer (1) is the carrots, onions, and celery
5. Layer (2) is the beef
6. Layer (3) is the lima beans, kidney beans, and the barley
7. The final layer (4) is the potatoes
8. Fill the Dutch oven with enough cold water to cover the potatoes by 2 inches
9. Cover the Dutch oven, and bring to a boil on top of the stove. Remove then bake in the oven for 8 hours(minimum) or overnight.
10. Check the water level once or twice. Add more if all of the liquid has been absorbed.
11. The Casserole is finished when the water is absorbed and the potatoes are browned and soft.
12. Serve it hot and enjoy.