Description
Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®, paprika, or left-over beef gravy.
Ingredients
- 2 teaspoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 pound beef stew meat, cubed
- 5 large potatoes, cubed
- 1 sweet potato, cubed
- 1 (16 ounce) can baked beans
- 1 tablespoon ketchup
- 1 tablespoon barbecue sauce
- 1 tablespoon prepared yellow mustard
- 2 teaspoons dry onion soup mix
- 2 teaspoons seasoned salt
- 1 teaspoon steak seasoning
- ½ cup pearl barley
Instructions
- 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 a boil
- reduce to a simmer
- and cook on low heat until the beef is tender
- 1 1/2 to 2 hours
- stirring occasionally.
- Stir in the pearl barley
- and transfer the stew to a slow cooker set on Low until the barley is tender
- about 12 hours.
Prep Time: 20 mins
Cook Time: 13 hrs 40 mins
Total Time: 14 hrs
Servings: 8