Jewish beef stew
This traditional beef stew is also known as cholent. It's typically simmered for at least 12 hours. This version takes 8 hours in a slow cooker, but the longer you leave it, the better it tastes.
Ingredients
Serves: 8
- 225g diced beef stewing steak
- 6 potatoes, diced
- 50g dry kidney beans
- 90g barley
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons honey
- 1 tablespoon tomato ketchup
- 1 tablespoon barbecue sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry onion soup mix
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
Method
Prep:15min ›
Cook:8hr ›
Ready in:8hr15min
- Combine the beef, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbecue sauce, soy sauce, onion soup mix, salt, pepper and paprika in a 6-litre slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.
Beef stewing steak
If you can get your hands on beef brisket, use this instead.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (7)
Tanya- you are right. I neglected to mention the most important part- to cover the ingredients with water! Thank you for pointing that out - 05 Feb 2008 (Review from Allrecipes US | Canada)
This is the best chulent, since I found this recipe this is how I make it all the time. Chulent is a Jewish dish cooked usually for Sabbath and not a stew. The only changes that I did is that I cooked the onion in about 2-3 tbsp. of oil until is soft and translucent and added to the slow cooker and mixing with everything, I didn't use garlic and I used beef brisket and bone in, skinless chicken breast( my husband prefers the chicken). Also I covered with water and on top of everything I put some whole, in shell and uncooked eggs. When the chulent is ready you will remove their shells, they will have a dark colour and are very good. I forgot to mention that before I put the eggs in I washed them very well with dish soap. Thank you Niki11784 for a wonderful recipe. - 09 Jan 2010 (Review from Allrecipes US | Canada)
This recipe looks intriguing and delicious. Question: There's no liquid mentionned other than the condiments/sauces. I can't believe that's enough liquid given the dry beans and barley which both soak up lots. Advice? After researching this dish more, I see most people cover it with water, and that's what I ended up doing, even though it was a crockpot, and that worked. - 28 Sep 2007 (Review from Allrecipes US | Canada)
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