Cholent Slow-Cooked Stew

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A traditional Ashkenazi Jewish slow-cooked stew perfected in Israeli kitchens, cholent simmers overnight with beef, beans, barley, and potatoes for the ultimate comfort dish. This deeply savory one-pot meal is the centerpiece of Shabbat lunch, developing rich, layered flavors through hours of gentle braising.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 5 gSugar
• 38 gProtein
• 720 mgSodium
• 1100 mgPotassium
• 95 mgCalcium
• 6.5 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meat and beans

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1 cup dried white beans, soaked overnight and drained
• 3 tablespoons schmaltz or vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced

For the vegetables and grains

• 1/2 cup pearl barley, rinsed
• 3 medium russet potatoes, peeled and quartered
• 2 medium carrots, cut into 2-inch chunks
• 1 medium sweet potato, peeled and cubed

For the broth and seasoning

• 4 cups beef broth
• 2 tablespoons sweet paprika
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 bay leaf
• 2 whole eggs in shell (optional)

Directions

1. Drain the soaked beans well. Pat the beef cubes thoroughly dry with paper towels, then season generously with salt and pepper on all sides.
2. Heat the schmaltz in a large heavy skillet over medium-high heat. Working in two batches to avoid crowding, brown the beef cubes deeply on all sides, about 3 minutes per batch. Transfer each batch to the slow cooker.
3. Reduce heat to medium and add the diced onion and minced garlic to the skillet. Cook, stirring often, until softened and lightly golden, about 4 minutes. Scrape the mixture into the slow cooker.
4. Add the drained beans, barley, potatoes, carrots, and sweet potato to the slow cooker. Drop in the bay leaf and sprinkle the paprika and black pepper over the top.
5. Pour the beef broth over everything, adding water if needed so the ingredients are just covered. Nestle the whole eggs (still in shell) gently on top if using. Cover with the lid.
6. Cook on LOW for 10 to 12 hours, or on HIGH for 6 to 7 hours, until the beef is fork-tender and the beans and barley are creamy. Avoid lifting the lid during cooking.
7. Carefully lift out the eggs and set aside. Remove and discard the bay leaf. Stir the stew gently to combine, mashing a few beans against the side to thicken the broth.
8. Taste and adjust seasoning with additional salt and pepper. The stew should be thick, glossy, and deeply flavored, with most of the liquid absorbed.
9. Ladle into shallow bowls and serve hot with crusty rye bread, pickled cucumbers, and prepared horseradish. Peel the slow-cooked eggs and serve one alongside each portion if using.

Cook’s Notes

• Traditionally, cholent is started Friday afternoon and placed in a 200°F oven overnight so it is ready for Shabbat lunch without any cooking on the holy day; a slow cooker replicates this beautifully with modern convenience.
• For deeper, more complex flavor, deglaze the browning pan with a splash of dry red wine before adding the onions, and stir the wine into the slow cooker.
• A mix of white beans, kidney beans, and pinto beans is common in Israeli cholent, but sticking with one variety gives a cleaner, more focused flavor profile.
• Add a 6-inch piece of kishke, beef salami, or smoked beef kielbasa during the last 2 hours of cooking for an even more authentic, richly seasoned result.
• The eggs cooked slowly in their shells overnight develop a soft, creamy yolk and firm white — slice them in half to showcase the beautiful pale yellow center.

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