Cholent (Jewish beef stew)

    Cholent (Jewish beef stew)


    21 people made this

    About this recipe: Cholent is a traditional Jewish beef stew made for Sabbath (Saturday) lunch, a big family meal very alike in spirit to the British Sunday roast. The main ingredients are meat, potatoes, beans and barley but there are almost as many versions of cholent as there are Jewish families! It must always be cooked slowly over low heat, making it an ideal beef stew to make in the slow cooker.

    Serves: 8 

    • 2 teaspoons vegetable oil
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 455g beef stewing steak, cubed
    • 5 large potatoes, cubed
    • 1 sweet potato, cubed
    • 450g baked beans
    • 1 tablespoon ketchup
    • 1 tablespoon barbecue sauce
    • 1 tablespoon prepared mustard
    • 2 teaspoons dried onion soup mix
    • 2 teaspoons seasoned salt
    • 1 teaspoon steak seasoning
    • 90g pearl barley

    Prep:20min  ›  Cook:13hr40min  ›  Ready in:14hr 

    1. Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt and steak seasoning and pour in enough water to cover. Bring the mixture to the boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
    2. Stir in the pearl barley and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

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