Jewish beef stew

    (9)
    8 hours 15 min

    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.


    16 people made this

    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 

    1. 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)

    by
    13

    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)

    by
    11

    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)

    by
    9

    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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