Heat the oil in a large ovenproof pot and fry the onions until golden-brown. Add the meat and bones and brown on all sides
Add the beans, garlic and spices. Pour in the stock or water until it covers the meat, bring to a boil and cook for one hour over low heat. Skim any fat and froth that bubbles up
Add the potatoes, cook for another 15 minutes, add the pearl barley and cook for another 15 minutes, stirring occasionally
Blanch or fry the stuffed kishke and place over the stew
Preheat the oven to 225 F (100 C)
Cover tightly and transfer the pot to the oven for the nigh