A recipe for the Sabbath

We are delighted to include the following recipe from Rabbi Aronovitz, who has been kind enough to send us his Cholent recipe.
I think this sounds delicious, whatever your faith.

I know that it has been a long time coming but here it is:
Over the past year I have been using the Netherton Foundry cast-iron slow cooker for my Cholent. It now has an amazing smoky flavour.
Cholent (Yiddish: טשאָלנט) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept hot, in my case in a Netherton Foundry cast Iron Slow Cooker, until the following day.

Makes 8 generous portions.

4 Large White Potatoes
1 Sweet Potato
1 Onion
3 Cloves of fresh garlic - crushed
300 Grammes of Pre-boiled and drained Assorted Beans
200 Grammes Pearl Barley
700 Grammes Ball of Rib Steak (Cubed into 4cm x 4cm)
1/2 Teaspoon Pepper
1 Tablespoon Paprika
1 Table spoon Salt
3 Tablespoons Honey
1 Tablespoon of Marmite (Optional)
Heat up Pot on "High"
Dice onion into pot and seal the meat. Add rest of ingredients and water to cover.
After 4 hours, top up water to "just" cover the cholent and then turn to "Keep warm". Leave for anything from 12 hours up to 24 hours before serving.

Enjoy!