Traditional Cholent (Slow-Cooked Beef and Bean Stew)
Some recipes become part of your life through the people you love, and cholent is one of those dishes for me. Through Jeff’s family, I’ve been enjoying cholent for more than 26 years. Over the years, I’ve had the chance to try so many different versions, each with its own ingredients, flavours and family traditions. I’ve learned that no two pots are necessarily the same, and that’s part of what makes this dish so special.
Cholent is a traditional Jewish stew, typically prepared before Shabbat and slow-cooked overnight so it’s ready to enjoy the following day. Made with hearty ingredients like beef, potatoes and beans, everything slowly cooks together for hours, creating a rich, flavourful and incredibly comforting meal.
After all these years and so many variations, I’ve come to appreciate what makes a good cholent. It’s more than just a hearty stew. It’s about tradition, family and bringing everyone together around the table. This is my take on a much-loved classic, and I hope you enjoy it as much as we do! Give my recipe a try!
INGREDIENTS:
● 2 lbs beef chuck or stewing beef, cut into large chunks
● 2 lbs red potatoes, peeled and halved
● 2 medium onions, roughly chopped
● 3 garlic cloves, minced
● 1 cup dried pinto, lima or chickpeas, or a combination
● 1/2 cup pearl barley
● 2 marrow bones (optional)
● 5 large eggs, washed (optional)
● 4 cups of broth
● 2 cups water, or as needed
● 1 & 1/2 teaspoons paprika
● 1 teaspoon ground cumin
● 1/2 teaspoon turmeric
● 1/2 teaspoon black pepper
● 1 tablespoon kosher salt, or to taste
STEPS:
Prepare the beans: Rinse the dried beans thoroughly, then soak them in water for 30 minutes. Drain and set aside.
Build the base: Arrange the potatoes along the bottom of a large 6 to 8-quart slow cooker. Scatter the chopped onions and garlic over the potatoes.
Add the beef: Place the beef chunks over the vegetables. Add the marrow bones, if using.
Add the beans and barley: Spread the soaked and drained beans over the beef. Add the pearl barley if using.
Add the eggs: Gently nestle the washed eggs into the mixture, keeping their shells intact.
Season the cholent: In a bowl, combine the beef broth, paprika, cumin, turmeric, black pepper and salt. Pour over the ingredients, adding enough water to bring the liquid up to cover most of the mixture.
Slow cook: Cover and cook on LOW for approximately 16 hours, allowing the beef, beans and potatoes to slowly cook together until tender and flavourful.
Serve: Carefully remove the eggs and peel them before serving. Ladle the cholent into bowls, making sure everyone gets a little of everything. Enjoy! Bon appétit!
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