Shabbat Beef Cholent
A deeply comforting, slow-cooked Jewish stew that develops rich, complex flavors over many hours, perfect for a traditional Shabbat meal.
Ingredients
- •1.5 lbs (700g) beef chuck, cut into 2-inch cubes
- •1 cup (200g) dried pinto or kidney beans, soaked overnight
- •1/2 cup (100g) pearl barley
- •3 large Yukon Gold potatoes, peeled and quartered
- •1 large onion, diced
- •3 cloves garlic, minced
- •2 tablespoons vegetable oil
- •1 tablespoon paprika
- •1 teaspoon ground black pepper
- •1 tablespoon salt
- •1 tablespoon honey or brown sugar
- •4 cups (1 liter) beef broth or water
- •2 whole eggs in shells (optional, for traditional topping)
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef cubes until browned on all sides.
- 2
Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent.
- 3
Stir in the paprika, salt, pepper, and honey, coating the meat thoroughly.
- 4
Add the soaked beans, barley, and potatoes to the pot, then pour in the beef broth or water until the ingredients are just covered.
- 5
If using, place the whole eggs in their shells on top of the stew.
- 6
Bring the mixture to a gentle boil, then cover tightly with a lid.
- 7
Reduce the heat to the lowest possible setting and simmer for at least 8 to 12 hours, adding a splash of water if the liquid evaporates too much, or place in a 200°F (95°C) oven for the same duration.
💡 Chef tips
- Soaking the beans overnight is crucial for even cooking and better digestion.
- If you prefer a thicker stew, mash a few of the cooked potatoes against the side of the pot during the last hour of cooking.
- Leftover cholent often tastes even better the next day after the flavors have had more time to meld in the refrigerator.
✅ How it should turn out
The finished cholent should have a dark, rich gravy, tender melt-in-your-mouth beef, and beans that are soft but hold their shape, with a deep savory-sweet aroma.