Traditional Beef Cholent
A deeply comforting, slow-simmered Sabbath stew packed with tender beef, barley, potatoes, and beans.
Ingredients
- •2 lbs beef chuck roast, cut into large chunks (900g)
- •1 cup dry large lima beans, soaked overnight (200g)
- •1 cup dry red kidney beans, soaked overnight (200g)
- •1 cup pearl barley, rinsed (180g)
- •4 medium yellow onions, peeled and chopped
- •4 large russet potatoes, peeled and cut into large chunks
- •4 cloves garlic, minced
- •2 tbsp vegetable oil
- •2 tbsp paprika
- •1 tbsp salt
- •1 tsp black pepper
- •2 tbsp honey or brown sugar
- •2 tbsp tomato paste
- •6 cups beef broth or water (1.5 liters)
- •2 beef marrow bones (optional)
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed Dutch oven or pot over medium-high heat.
- 2
Add the chopped onions and sauté for about 8 to 10 minutes until deeply golden brown.
- 3
Add the minced garlic, paprika, salt, black pepper, honey, and tomato paste, stirring constantly for 1 minute until fragrant.
- 4
Place the beef chunks and marrow bones, if using, on top of the onion mixture.
- 5
Layer the soaked lima beans, kidney beans, and rinsed pearl barley evenly over and around the meat.
- 6
Arrange the potato chunks on top of the beans and barley so they do not break down too quickly.
- 7
Pour the beef broth or water over the entire pot until the ingredients are mostly submerged.
- 8
Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low.
- 9
Cover the pot tightly with a heavy lid and simmer on the lowest possible heat for at least 12 hours, or transfer it to a slow cooker on the low setting overnight.
💡 Chef tips
- For an authentic Ashkenazi touch, add a kishke (stuffed derma) into the pot on top of the potatoes before cooking.
- Ensure your pot has a tight-fitting lid to prevent the liquid from evaporating completely during the long simmer.
- Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days.
✅ How it should turn out
The finished cholent should be thick, rich, and dark brown, with meat that falls apart at the touch of a fork and a savory, deeply comforting aroma that fills the entire kitchen.