Best Beef Stew Cholent For Crock Pot Recipes

CLASSIC CHOLENT

Steps:

• 1. Place the onions and potatoes in the bottom of the slow cooker. 2. Top with the beef stew meat and marrow bones. Sprinkle the meat with salt and pepper. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder. 3. Drizzle the top of the cholent with honey, top with the kishka, then pour the water over the top to cover the beans. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours.

SLOW COOKER CHOLENT

Steps:

• Add potatoes and onions to the bottom of the slow cooker.
• Add beef on top of the potatoes and onions. Sprinkle salt and pepper top of the beef.
• Scatter the pearl barley and the beans on top of beef. Pour broth on top of all the food.
• Top with paprika and honey.
• If all the food isn't covered in liquid, add enough water until all ingredients are fully covered.
• Cook on low for 10-12 hours, stirring occasionally and adding more water if necessary.

SLOW COOKER BEEF STEW

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

BEEF STEW/ CHOLENT FOR CROCK POT

Steps:

• Slice up onions and sautee in the 2 tablespoons of olive oil until translucent
• Cut up the sweet potatoes into medium sized chunks and place in crock pot.
• Put the barley, chicken stock, stew meat, and onions into the crock pot.
• Add the garlic salt and paprika.
• Cook on low for 6 hours.

PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW

Steps:

• Heat oil in large skillet and brown beef well on both sides and place into pot.
• Chop coarsely: garlic and onions then place into cooker.
• Cut carrots into large chunks and put into pot.
• Peel potatoes and put into pot.
• Add barley, rinsed until clear, to pot.
• Place everything else into pressure cooker.
• Bring to high and cook 2 hours.
• Let pressure come down naturally before opening.

CHOLENT

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.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.