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Traditional Jewish cholent with beef, beans, barley, and potatoes.
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Slow Cooker Cholent (Jewish Beef and Bean Stew)

This hearty cholent is a slow-cooked Jewish beef stew made with beans, barley, potatoes, and savory spices for an incredibly comforting meal.
Prep Time20 minutes
Cook Time12 hours
Soaking Beans3 hours
Total Time15 hours 20 minutes
Course: Main Course
Cuisine: Jewish
Keyword: beef cholent, cholent recipe, slow cooker cholent
Servings: 8 servings
Calories: 570kcal
Author: Samantha Ferraro

Equipment

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
US Customary - Metric

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.

Nutrition

Calories: 570kcal | Carbohydrates: 50g | Protein: 33g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 112mg | Potassium: 1451mg | Fiber: 9g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 25mg | Calcium: 117mg | Iron: 7mg