Yom Kippur Pre-Fast Cholent
A deeply comforting, hearty overnight stew packed with tender beef, potatoes, beans, and barley to keep you sustained through the fast.
Ingredients
- •3 lbs beef chuck roast, cut into large chunks (1.4 kg)
- •2 tbsp vegetable oil (30 ml)
- •2 large yellow onions, chopped
- •4 cloves garlic, minced
- •4 large russet potatoes, peeled and quartered
- •1 cup dry red kidney beans, soaked overnight (or 2 cans, rinsed)
- •1 cup dry great northern beans, soaked overnight (or 2 cans, rinsed)
- •1 cup pearl barley, rinsed
- •4 large carrots, cut into thick rounds
- •4 cups beef broth (950 ml)
- •2 tbsp tomato paste (30 g)
- •1 tbsp paprika
- •1 tsp garlic powder
- •1 tsp onion powder
- •2 tsp kosher salt
- •1 tsp freshly ground black pepper
- •2 whole marrow bones (optional, for extra richness)
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed Dutch oven or pot over medium-high heat.
- 2
Season the beef chunks generously with salt and pepper, then sear them in the pot until browned on all sides. Remove the beef and set aside.
- 3
Add the chopped onions to the same pot and sauté until translucent and lightly caramelized, about 8 minutes, adding the minced garlic in the last minute.
- 4
Stir in the tomato paste, paprika, garlic powder, and onion powder, cooking for 1 minute until fragrant.
- 5
Layer the bottom of a slow cooker (or return everything to the heavy Dutch oven) with the soaked beans, pearl barley, carrots, and potatoes.
- 6
Place the seared beef and optional marrow bones on top of the vegetables and grains.
- 7
Pour the beef broth over the mixture, ensuring the liquid nearly covers the ingredients.
- 8
Cover with a tight-fitting lid and cook on low heat for 12 to 16 hours, allowing the flavors to meld and the meat to become melt-in-your-mouth tender.
- 9
Before serving, taste and adjust the seasoning with additional salt and pepper if needed, and gently break up any large chunks of meat.
💡 Chef tips
- For the traditional slow-cooked depth, start this cholent the afternoon before Yom Kippur and let it simmer on low overnight.
- If you prefer a thicker cholent, remove a cup of the potatoes and beans, mash them, and stir them back into the pot before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and actually taste even better the next day.
✅ How it should turn out
The finished cholent is deeply savory and rich, featuring melt-in-your-mouth tender beef, creamy potatoes and beans, and a thick, aromatic gravy that fills the kitchen with warmth.