2c dried Navy beans
3 lb Boneless beef chuck; cut -into 8 equal pieces
8 peeled potatoes
2 quartered onions
1 t. salt
1/4 t. fresh ground black pepper
6 c chicken stock
Soak the beans in water to cover overnight.
Preheat the oven to 350 degrees.
Drain the beans and place them in a large bean pot with the meat, potatoes, onion, salt, and pepper.
Add about 2 ½ cups of water, just enough to cover the top of the ingredients, about 1 1/2 cups.
Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.
Bake for 30 minutes.
Reduce heat to 200 degrees and bake for 10 hours or more.
Do not disturb in any way.
Serve the cholent in soup bowls, adding a little hot chicken broth, if you wish.
