Cholent, (pronounced chow·luhnt), a traditional Jewish stew, is a slow-cooked masterpiece brimming with rich flavors and melt-in-your-mouth tenderness. This recipe features hearty beef chunks simmered alongside a medley of beans, barley, and aromatic vegetables in a crockpot.
Perfect for a comforting and flavorful weekend meal, cholent comes together effortlessly – simply toss all the ingredients together and let your crockpot work its magic.
Why You'll Love This Recipe
Cholent is a traditional stew enjoyed by Jewish communities for centuries. Typically prepared before the Sabbath and slow-cooked overnight, it allows for a hot and flavorful meal to be enjoyed without violating the restrictions on cooking during the Sabbath.
This recipe offers a simplified version, utilizing a crockpot for ultimate convenience. Feel free to experiment with different vegetables, spices, or even add a splash of red wine for a deeper flavor profile.
- Slow Cooker Convenience: This recipe allows you to throw everything in the crockpot and let it cook while you go about your day.
- Hearty and Flavorful: Beef, beans, and barley combine to create a satisfying and comforting stew.
- Leftover Friendly: This cholent tastes even better the next day, making it perfect for meal prepping.
- Perfect for Sabbath Meals: This slow cooker recipe is ideal for meals that need to cook unattended for extended periods.
Ingredients You'll Need
You'll need beef chuck roast, dried beans (such as kidney, pinto, or a combination), pearled barley, chopped onion, potatoes, beef broth, and your favorite cholent spices (paprika, cumin, etc.).
- Potatoes, any kind - peeled and cut into chunks
- Onion, chopped
- Beef, cubed
- Beans - Great Northern, pinto, navy, lima. Don't use kidney beans, as they discolor the entire stew.
- Pearl barley
- Salt
- Black pepper
- Spices (bay leaf, allspice berries, turmeric, paprika)
- Water and Broth, (vegetable or chicken) plus extra water if needed
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Cholent
The texture of a cholent is more like a baked bean casserole than an actual stew. The slow cooker will suck up the broth pretty quickly, so you'll need to add a little extra water along the way while your cholent is cooking.
You can slow things down if your slow cooker runs on the hot side by simply switching to the 'Warm' setting for a few hours, or the overnight phase of the cooking.
Layer The Potatoes and Onion
- Wash and peel the potatoes, cutting them in chunks about the same size. Chop the onion into medium sized chunks.
- Place the potatoes in the bottom of the slow cooker, followed by the chopped onions.
Spread The Cubed Beef on Top
- Place the cubed beef on top of the potatoes and onions in an even layer.
Sprinkle The Beans and Seasonings
- Sprinkle the mixed beans, barley, and the garlic cloves over the layer of cubed beef.
- Sprinkle the seasoning over the mixture, followed by enough stock and water to just cover the beans.
- Turn the slow cooker on the low setting and program for 16 hours. Some slow cookers turn off automatically after 8 hours, so you'll have to reset it.
Add Water While Cooking If Needed
- Check the cholent periodically WITHOUT stirring. Add additional broth of water if it is drying up too quickly. Slow cookers vary with how hot 'low' is, so monitor and switch to the 'warm' setting if the long slow cook is moving too quickly.
- The cholent is ready to serve when the liquid is mostly absorbed. This is more like a casserole than a wet stew. Serve with crusty bread and a green salad.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this cholent recipe.
- Any varieties of beans can be used, however, the cholent has the best texture when the beans are about the same size or need similar cook times. Lentils disintegrate too quickly. Chickpeas don't always get a done as other beans. Kidney beans stain everything in the pot! I like lima beans, Great Northern beans, Pinto beans, red beans, Navy beans, and black beans.
- Substitute brown rice or farro for the barley for a different whole grain option.
Tips for Success
Here are a few tips for making this cholent recipe:
- Choose a marbled cut of beef for the best flavor, such as chuck roast or brisket.
- Taste the cholent towards the end of cooking and adjust the seasonings as needed.
- While optional, searing the beef first adds a depth of flavor to the finished cholent.
- Cooking the cholent on low heat allows the flavors to develop slowly and meld together for a more delicious result.
- The amount of liquid may need to be adjusted depending on your desired consistency. If the cholent seems too thick, add a bit more water or beef broth.
Serving Suggestions
Pair your Slow Cooker Beef Barley Cholent with crusty bread or challah rolls for dipping. Complement the cholent with a simple green salad for a well-rounded meal. A side of Tzimmes, Roasted Romanesco or Cinnamon Stewed Pears creates great menu.
Related Recipes
- Braided Challah With Raisins
- Challah Rolls
- Apple Celery and Hazelnut Salad
- Potato Latkes
- Slow Cooker Sugar Free Applesauce
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- Leftover cholent can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through.
- You can also freeze for up to 3 months.
Frequently Asked Questions
Yes, you can certainly use canned beans in this recipe. This will significantly reduce the cooking time. Drain and rinse the canned beans before adding them to the crockpot. Since canned beans are already cooked, add them during the last hour of cooking to avoid them becoming mushy.
You can still make cholent in a Dutch oven or large oven-safe pot. Simply combine all the ingredients in the pot and bring it to a simmer on the stovetop. Then, transfer the pot to a preheated oven (300°F or 150°C) and cook for 8-10 hours, or until the beef is tender and the beans are cooked through.
There is no single spice blend that defines cholent. However, some common spices used include paprika, garlic powder, onion powder, turmeric, and cumin. Feel free to experiment with different spices to create your own unique flavor profile.
Absolutely! While beef is traditional, you can substitute lamb, chicken, or even a vegetarian meatless product. Just adjust the cooking time accordingly, depending on the chosen protein.
es, you can! Simply combine all the ingredients in a large pot, bring to a boil, then reduce heat and simmer for several hours, or until the beef and beans are tender. This method will require more monitoring than the slow cooker approach.
More Delish Ideas
Beef Cholent with Barley
Equipment
Ingredients
- 3 large potatoes about 8 oz each
- 1 large onion chunked
- 1½ lb beef chuck, e what's on sale, cubed
- ⅔ cup beans mixed (no kidney beans or lentils)
- ½ cup pearl barley
- 5 cloves garlic
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 2 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 bay leaf
- 3 Allspice berries optional
- 1 quart beef broth
Instructions
- Wash and peel the potatoes, cutting them in chunks about the same size. Chop the onion into medium sized chunks.
- Place the potatoes in the bottom of the slow cooker, followed by the chopped onions.3 large potatoes, 1 large onion
- Place the cubed beef on top of the potatoes and onions in an even layer.1½ lb beef
- Sprinkle the mixed beans, barley, and the garlic cloves over the layer of cubed beef.⅔ cup beans, ½ cup pearl barley, 2 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon ground cumin, 2 teaspoon paprika, 1 teaspoon ground turmeric, 1 bay leaf, 3 Allspice berries, 5 cloves garlic
- Sprinkle the seasoning over the mixture, followed by enough stock and water to just cover the beans. Turn the slow cooker on the low setting and program for 16 hours. Some slow cookers turn off automatically after 8 hours, so you'll have to reset it.1 quart beef broth
- Check the cholent periodically WITHOUT stirring. Add additional broth of water if it is drying up too quickly. Slow cookers vary with how hot 'low' is, so monitor and switch to the 'warm' setting if the long slow cook is moving too quickly.
- The cholent is ready to serve when the liquid is mostly absorbed. This is more like a casserole than a wet stew. Serve with crusty bread and a green salad.
Notes
- Choose a marbled cut of beef for the best flavor, such as chuck roast or brisket.
- Taste the cholent towards the end of cooking and adjust the seasonings as needed.
- While optional, searing the beef first adds a depth of flavor to the finished cholent.
- Cooking the cholent on low heat allows the flavors to develop slowly and meld together for a more delicious result.
- The amount of liquid may need to be adjusted depending on your desired consistency. If the cholent seems too thick, add a bit more water or beef broth.
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