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  • 3 tablespoons vegetable oil
  • 1 thick boneless beef chuck roast (3½ to 4 pounds)
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon Himalayan Red Sea Salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons Hot Smoked Paprika
  • ½ teaspoon ground ginger
  • 2 quarts beef stock
  • 1 cup Cranberry Beans
  • 1 cup Barley
  • Chopped fresh parsley, for garnish

Preheat oven to 250°F. Heat oil; brown the roast well on all sides. Remove roast to a plate. Reduce the heat and add onion to the Dutch oven and cook, scraping the bottom sides of the pot with a wooden spoon, 3 minutes. Add garlic; cook 2 minutes. Stir in salt, pepper, paprika and ginger. Stir well; add beef stock. Heat to boiling; stir in beans and barley. Bring mixture to boil; add the roast.

Place the covered pot in oven; cook 2½ hours. Stir mixture, and then continue to cook, partially covered, until the meat is very tender, about 1½ hours longer.

to serve: Remove the meat and slice it. Spoon the bean and barley mixture into a large shallow serving dish, and place the meat slices over the top. Sprinkle with parsley.