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Cholent

This traditional Jewish stew of beef, beans, barley, and potatoes simmers overnight into a rich, savory one-pot meal that improves with time.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Jewish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds beef chuck cut into 2-inch chunks
  • 2 tablespoons kosher salt divided
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 large onions diced
  • 6 cloves garlic minced
  • 4 cups beef broth
  • 2 cans 15-ounce white beans drained and rinsed
  • 1 cup pearl barley
  • 4 medium russet potatoes peeled and cut into 1-inch cubes
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon dried thyme
  • 1 tablespoon ketchup or tomato paste
  • 2 large eggs in shells uncooked
  • 1 tablespoon honey
  • Water as needed to cover ingredients by 1 inch

Equipment

  • Large heavy-bottomed Dutch oven or 5-quart oven-safe pot with lid
  • Cutting board
  • Sharp knife
  • Large skillet or saute pan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. Pat the beef chuck dry with paper towels and season with 1 tablespoon of kosher salt and black pepper.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  3. Brown the beef in batches without crowding the pan, cooking each batch for 3 to 4 minutes per side until golden brown; transfer to the Dutch oven.
  4. Discard most of the oil from the skillet, add diced onions, and sauté over medium heat for 5 minutes until translucent.
  5. Add minced garlic and cook for 1 minute until fragrant, then transfer onions and garlic to the Dutch oven with the beef.
  6. Add paprika, garlic powder, turmeric, and dried thyme; stir for 30 seconds to toast the spices, then stir in ketchup or tomato paste until evenly coated.
  7. Pour in beef broth and pearl barley; add water to cover ingredients by 1 inch and stir to combine.
  8. Stir in drained white beans, diced potatoes, uncooked eggs in shells, the remaining 1 tablespoon kosher salt, and honey; taste and adjust seasoning.
  9. Bring the mixture to a gentle simmer over medium-high heat on the stovetop, stirring occasionally for about 10 minutes.
  10. Cover the Dutch oven with its lid and transfer to a preheated 250°F oven; cook low and slow for 10 to 12 hours.
  11. Remove the pot from the oven and let rest for 10 to 15 minutes before opening the lid.
  12. Carefully remove the cooked eggs, peel and halve them; ladle the cholent into bowls, top each with half an egg if desired, and serve hot.

Notes

Cholent thickens as it cools; add warm water or broth when reheating to adjust consistency. Leftovers taste even better the next day.