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A rich and savory slow-cooked stew, traditionally prepared for the Jewish Sabbath. Tender beef, hearty beans, potatoes, and barley meld together overnight into a deeply flavorful one-pot meal.
For 6 servings
Soak the Beans
Sear Beef and Sauté Aromatics
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A rich and savory slow-cooked stew, traditionally prepared for the Jewish Sabbath. Tender beef, hearty beans, potatoes, and barley meld together overnight into a deeply flavorful one-pot meal.
This jewish_american recipe takes 745 minutes to prepare and yields 6 servings. At 769.15 calories per serving with 42.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Layer the Cholent
Add Liquid and Seasonings
Slow Cook
Serve
Replace the beef with 2 lbs of cremini mushrooms (halved or quartered) and 1 lb of seitan. Use a rich vegetable broth instead of beef broth.
Add 1/2 teaspoon of cayenne pepper or a whole dried chili (like an ancho or guajillo) to the broth mixture for a gentle, warming heat.
Substitute the pearl barley with an equal amount of wheat berries or spelt for a slightly different texture and nutty flavor. Ensure they are rinsed well.
For a sweeter, Eastern European-style cholent, add 2-3 tablespoons of honey or silan (date syrup) and a handful of pitted prunes to the pot before cooking.
The combination of beef and beans provides a high-quality protein punch, essential for muscle repair, growth, and overall body function.
With a generous amount of beans and barley, this stew is rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
The complex carbohydrates from potatoes, beans, and barley are digested slowly, providing a steady release of energy that keeps you feeling full and satisfied for hours.
Beef is a significant source of heme iron, a form that is easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.
A typical 1.5 cup serving of this Jewish Cholent contains approximately 650-750 calories. The exact number can vary based on the fat content of the beef and optional additions like kishke or marrow bone.
Cholent is a very hearty and energy-dense meal. It offers a good balance of protein from beef, complex carbohydrates from potatoes and barley, and high fiber from beans. While it can be high in calories and fat, it's a nourishing, whole-food-based dish perfect for a satisfying meal.
Yes, absolutely. Assemble the cholent in a large, heavy-bottomed Dutch oven with a tight-fitting lid. Bring it to a simmer on the stovetop, then cover and transfer to an oven preheated to 225°F (110°C). Cook for 10-12 hours.
Kishke, also known as stuffed derma, is a traditional Ashkenazi Jewish sausage typically stuffed with a mixture of flour or matzo meal, schmaltz (rendered chicken or goose fat), and spices. It is completely optional but adds a unique, rich flavor and texture to the cholent.
If it's too watery, you can remove the lid for the last hour of cooking to allow some liquid to evaporate. If it's too thick, simply stir in a bit of hot beef broth or water until it reaches your desired consistency.
While dried beans are traditional and yield a better texture, you can use canned beans in a pinch. Use about 4 cans (15-oz each), rinsed and drained. Add them during the last 2 hours of cooking to prevent them from turning to mush.