Cholent is a hearty Jewish beef stew made with simple ingredients like beef, beans, barley, and potatoes. This slow-cooked dish is rich, savory, and incredibly comforting, with tender beef and vegetables that soak up all that delicious broth.
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About This Recipe
Cholent is a hearty Jewish beef stew made with beef, beans, barley, potatoes, onions, and garlic. Traditionally made for Shabbat, it’s cooked low and slow in a slow cooker until the beef is incredibly tender, the beans and barley soak up the rich broth, and the potatoes become perfectly soft. It’s simple, comfort food that gets even better the longer it cooks.
This recipe is based on Claudia Roden’s cholent, which I’m making as part of Foodish’s celebration of her 90th birthday and the 30th anniversary of The Book of Jewish Food. Claudia has spent decades documenting Jewish food and preserving the recipes, traditions, and stories of Jewish communities around the world.
📋 Ingredients
- Beef Chuck: This cut is great for slow-cooked stews because it has plenty of connective tissue that breaks down during slow cooking, leaving the beef incredibly tender and flavorful.
- This is also a a great cut for Turkish green bean and beef stew.
- Bone Marrow or Beef Bones: Bone marrow is optional, but highly recommended. They are inexpensive and can be found in the meat department or butcher section.
- As the cholent cooks, the marrow becomes incredibly soft and can be scooped out and spread over toasted or crusty bread.
- Dried White Beans: Be sure to soak the dried beans for several hours or overnight before adding them to the slow cooker.
- Pearl Barley: Pearl barley is a barley grain that has had the outer husk removed. It cooks until tender and releases some starch as it simmers, which helps thicken the stew and gives the cholent its hearty texture.
- Potatoes: Small to medium yellow potatoes work beautifully here. Peel them, leaving the smaller potatoes whole and cutting larger ones in half. The potatoes become wonderfully tender as they cook and soak up all of that rich beef broth.
- Onions: Sliced onions add a layer of sweetness and depth to the stew.
- Stock: You can use beef stock, chicken stock, or even water. Beef stock will give a deeper beef flavor, but there is already plenty of flavor coming from the beef and marrow bones.
- Spices: Paprika and ground ginger add a subtle warmth to the cholent without overpowering the other ingredients.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use Different Potatoes: For a slightly sweeter addition, use peeled sweet potatoes cut into large 2-inch pieces. Other suggestions are butternut squash, or small potatoes such as baby Yukon Golds.
- Add Tomato Paste: For a slightly richer stew, add a few tablespoons of tomato paste or ketchup to the pot.
- Change the Beans: White beans are classic here, but kidney beans, navy beans, larger white beans, or even a bag of mixed soup beans all work well.
- Add More Spices: For a little heat, add a pinch of cayenne pepper. You can also add garlic powder, onion powder, or a small amount of cumin for a different flavor profile.
⏲️ Instructions
Sear the beef. Heat a skillet to medium-high and sear the beef until deeply browned on all sides. Transfer the beef to the slow cooker.
Sauté the onions and garlic. Sauté the onions in the same skillet until softened and lightly browned, scraping up any browned bits from the bottom of the pan. Add the garlic cloves and cook for another minute.
Build the cholent. Transfer the onions and garlic to the slow cooker with the beef. Add the soaked beans, pearl barley, potatoes, marrow bones and seasonings. Pour in stock, cover and cook on LOW for 12 hours.
Skim and serve. Once done, use a spoon to skim excess fat from the surface. Serve the tender beef with the beans, barley, potatoes, and rich broth.
📍 Recipe Tips
- Dry the Beef Well: Before seasoning, pat it dry with paper towels. Removing excess moisture helps develop better sear.
- Soak the Beans: Soak the dried beans for several hours or overnight before adding them to the cholent. This helps them cook evenly and become tender during the long cooking time.
- Skim the Fat: As the cholent cools or rests, some of the fat will rise to the surface. Use a spoon to skim some of the fat.
- Make It Ahead: Cholent gets even better the next day. Store leftovers in the refrigerator and gently reheat them on the stovetop until warmed through. If the stew is too thick, add a splash of water or stock when reheating.
Serving Suggestions
Cholent is a complete meal on its own, but if you are serving it for Shabbat, pair it with a loaf of garlic challah to dip into the savory stew.
You can also serve it with a simple chopped salad for a fresh accompaniment.
More Hearty Beef Recipes to Try
Slow Cooker Cholent (Jewish Beef and Bean Stew)
LittleFerraroKitchen.com
Ingredients
- 2 pounds beef chuck cut into 1-inch pieces
- 3 tablespoons olive oil divided
- 2 large yellow onions thinly sliced
- 3-5 garlic cloves peeled and left whole
- 2 marrow bones optional
- 2 pounds yellow potatoes peeled, lagrer ones cut in half
- ½ pound dried white beans soaked for at least 3 hours or overnight
- ½ cup pearl barley
- 4 cups chicken stock or water
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- Kosher salt and black pepper to taste
Instructions
- Season the beef. Pat the beef dry with paper towels. Season generously with salt and pepper, tossing to coat.
- Sear the beef. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the beef in batches, if needed, until deeply browned on all sides. Transfer the beef to the slow cooker.
- Sauté the onions and garlic. Add the remaining tablespoon of oil to the skillet and sauté the onions until softened and lightly browned, scraping up any browned bits from the bottom of the pan. Add the whole garlic cloves and cook for another minute, until fragrant.
- Build the cholent. Transfer the onions and garlic to the slow cooker with the beef. Add the soaked beans, pearl barley, potatoes, and nestle in the marrow bones. Season with the paprika, ground ginger, salt, and pepper.
- Add the stock and cook. Pour in 4 cups of stock or water. The ingredients should be mostly submerged. Cover and cook on LOW for 12 hours, preferably overnight.
- Skim and serve. When the cholent is finished, use a spoon to skim excess fat from the surface. You can also refrigerate it and remove the solidified fat from the top before reheating.
- Serve the tender beef with the beans, barley, potatoes, and rich broth.
Notes
- Dry the Beef: Pat beef dry before seasoning to help it develop a better sear.
- Soak the Beans: Soak dried beans for several hours or overnight for even cooking.
- Skim the Fat: Use a spoon to skim excess fat from the surface before serving.
- Store & Reheat: Refrigerate leftovers and gently reheat on the stovetop. Add a splash of water or stock if needed.
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