Cholet, Yummy Jewish beef & beans

 
Ingredients

• 1 c  Dried Navy beans
• 1 1/2 lb Boneless beef chuck; cut into 4 equal pieces
• 4 Potatoes; peeled
• 1 Onion; quartered
• 1 ts Salt
• 1/8 ts Black pepper; fresh ground
• 3 c  Chicken stock

Procedures:

1.  Soak the beans in water to cover overnight. Preheat the oven to 350 degrees.
2.  Drain the beans and place them in a large clay bean pot with the meat, potatoes, onion, salt, and pepper.
3. Add enough water to just reach the top of the ingredients, about 1 1/2 cups. Cover the pot tightly, first with a piece of aluminium foil, then with the lid of the pot.
4. Bake for 30 minutes. Reduce heat to 200 degrees and bake for 10 hours or more.
5. Serve the cholent in soup plates, adding a little hot chicken broth, if you wish