Shabbat Beef Cholent
A traditional, deeply comforting slow-cooked stew of beef, beans, barley, and potatoes that simmers overnight for Shabbat.
Ingredients
- •2 lbs beef chuck roast, cut into large 2-inch chunks
- •1 cup dry large lima beans, soaked overnight and drained
- •1 cup dry red kidney beans, soaked overnight and drained
- •1 cup pearled barley, rinsed
- •4 large yellow potatoes, peeled and quartered
- •2 large yellow onions, chopped
- •4 cloves garlic, minced
- •2 tbsp vegetable oil
- •2 tbsp paprika
- •1 tbsp kosher salt
- •1 tsp black pepper
- •2 tbsp honey or dark brown sugar
- •2 tbsp tomato paste
- •2 whole beef marrow bones (optional)
- •6 cups water or low-sodium beef broth
- •2 whole unpeeled eggs (optional, traditionally placed on top)
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 until translucent and golden brown, about 8 to 10 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the beef chuck chunks and brown them on all sides.
- 5
Stir in the paprika, salt, black pepper, tomato paste, and honey, coating the meat and onions evenly.
- 6
Layer the drained lima beans, red kidney beans, and rinsed pearled barley over and around the beef.
- 7
Place the quartered potatoes on top of the bean and barley mixture, and tuck in the marrow bones if using.
- 8
Gently nestle the whole unpeeled eggs into the top layer of the stew if you are using them for the traditional brown egg garnish.
- 9
Pour the water or beef broth over everything until the ingredients are just submerged.
- 10
Bring the pot to a boil over high heat, then immediately reduce the heat to the lowest setting.
- 11
Cover the pot tightly with a heavy lid and simmer on the stovetop on the lowest heat for at least 12 hours, or transfer to a slow cooker set to low for 16 to 20 hours.
💡 Chef tips
- Make-ahead: Cholent tastes best when made a full day in advance and kept warm on a blech or slow cooker.
- Substitutions: You can use brisket or flanken instead of chuck roast depending on your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished cholent is rich, thick, and deeply savory with melt-in-your-mouth beef, tender beans, and a dark, glossy gravy.