Preparation

1 kg goose breast
4-5 goose legs
500 g beef breast
500 g dry beans
100 g barley
1 carrot
2 smaller red onions
3-4 cloves of garlic
salt and pepper
Goose (breast and thigh) and beef (breast) are used. Put a layer of dried beans in the bowl in which the stew is cooked, put the chighel over the beans, then a new layer of beans, barley, meat, beans, carrots, onion and finely chopped garlic. Season with salt and pepper. Add enough water to cover all the ingredients. The pot is closed with a lid. Bake on low heat in the oven until noon the next day. Serve hot.