Best Beef And Bean Stew Cholent Recipes

BEEF AND BEAN STEW

Beef and Bean Stew image

A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 ounces) tomato paste
3/4 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

Nutrition Facts :

BEEF AND BEAN STEW (CHOLENT)

Beef and Bean Stew (Cholent) image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 10h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup dried white beans
1 1/2 pounds boneless beef chuck, cut into 4 equal pieces
4 medium-size potatoes, peeled
1 teaspoon salt
1/8 teaspoon pepper
1 medium-size onion, peeled and quartered
1 1/2 cups water
2 cups chicken broth

Steps:

Soak the beans in water to cover for 8 hours, and drain.
Preheat the oven to 350 degrees. In a large clay pot, place the beans, beef, potatoes, salt, pepper, onion and water. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.
Put the pot in the oven for 30 minutes. Then reduce the heat to 200 degrees and bake overnight, at least 10 hours. Do not stir or disturb in any way.
Warm the chicken broth. Ladle the stew into soup plates. Ladle the chicken broth over the stew and serve.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 10 grams, Fiber 13 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 6 grams, TransFat 0 grams

CHOLENT

Cholent image

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

Steps:

Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams