1/4 c. oil
2 onions, chopped
3 lbs. beef flanken
1 c. dried lima beans
1/2 c. barley
2 tsp. paprika
6 med. potatoes, halved
1/2 tsp. pepper
2 tsp. salt
2 garlic cloves
1/4 c. ketchup

Saute onion and flanken in oil until brown. Put onion and flanken into large casserole. Add beans, barley, potatoes, salt, pepper, paprika, chopped garlic, and ketchup. Add boiling water to cover. Cover tightly.

Bake at 250 degrees for 24 hours. (Make this on Friday for a wintry Shabbat lunch.)