A Cozy Fall Stew Recipe With Hidden Depths - WSJ

Rinse beans thoroughly and soak in cold water at least 2 hours. Drain.Preheat oven to 200 degrees. Bring a large pot of water to a boil over high heat. Blanch beans in boiling water 15 minutes. Drain and set aside.Season beef and chicken with 1 tablespoon salt and a good grind of pepper.In a large ovenproof pot over medium-high heat, melt chicken fat. Sear beef, about 3 minutes per side. Sear chicken, about 3 minutes per side. Remove and reserve.In the same pot, sauté onions and garlic over low heat until translucent, about 10 minutes. Stir in parsley, thyme, paprika, 1½ tablespoons salt, allspice and honey. Cook, stirring, 1-2 minutes. Add beans and pearl barley. Stir until well coated.Add meats and marrow bones on top. Layer potatoes, carrots, squash and chestnuts (if using) over meats and bones. Wedge eggs in their shells between potatoes and squash. Add water to cover. Add ½ tablespoon coarse sea salt. Bring to a boil.Cover and bake in oven 10 hours. Remove from oven and serve.