Step 1

Pour 2 tablespoons canola oil into a pan. Add the meat and set heat to the highest setting. Fry the meat, turning it over as necessary, until the outside is browned. Place meat into a 6 quart slow cookers and cover it with the lid.

Step 2

Remove the outer layer from the onion and cut off the top and bottom. Without cutting all the way through, slice into top of the onion three times, making a star shape. This will make serving the onion pieces easier when the stew is ready. Add the onion to the slow cooker.

Step 3

In a small 2 ½ quart sauce pan, boil chickpeas with a quarter teaspoon baking powder for ten minutes. Discard the remaining water and transfer the chickpeas into the crockpot. If you're short on time, you can use a can of chickpeas instead, discard the water and add it to the slow cooker.

Step 4

Add carrots to the slow cooker.

Step 5

Wash and peel the potatoes, add them into the slow cooker whole.

Step 6

Pour three tablespoons of consomme into the crockpot, as well as the paprika, salt, and chili powder.

Step 7

Wash barley in a sieve until the water is clear. Transfer barley into a slow cooker bag and add 1 tablespoon of oil and 2 tablespoons of consomme. Mince a garlic clove and put it in the liner. Hold the liner closed with one hand and shake the liner to coat the barley and garlic with the oil and consomme. Open the bag and pour in a cup of water. Tie and poke an air hole into the top of the bag. Cut off the excess plastic on the top. Put the liner into the slow cooker.

Step 8

Repeat step 7 with the rice but only add ¾ cups of water instead of 1 cup into the bag.

Step 9

Add remaining oil and 2 quarts water into the slow cooker until it reaches up to an inch below the top of the slow cooker.

Step 10

Cook on the low setting for 12-14 hours. Remove barley and rice from their bags and serve on a plate. Serve stew in a bowl. Unlike cholent, this stew will have the consistency of soup. Shabbat Shalom!