Best Cholent Stew Recipes

PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW

Pressure Cooker Cholent or Beef Barley Stew image

I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef--i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck

Provided by petlover

Categories Low Cholesterol

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 lbs chuck roast
1 tablespoon light olive oil
2 large sweet onions
5 garlic cloves
6 -8 small potatoes, peeled
4 -6 fresh carrots
1/2 cup pearl barley
1 (6 ounce) can tomato paste
4 tablespoons brown sugar
1 tablespoon salt
1 teaspoon pepper
3 cups beef broth

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.

Nutrition Facts : Calories 793.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 149.7, Sodium 3003.3, Carbohydrate 100.8, Fiber 14.5, Sugar 26.9, Protein 61.2

BEEF STEW/ CHOLENT FOR CROCK POT

Beef Stew/ Cholent for Crock Pot image

I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great. If you're making this for shabbos, cook it fully Friday afternoon and keep the crockpot on the "warm" setting until serving. You can also make the recipe by substituting one can of chicken stock with a can of beer.

Provided by Mirramar

Categories Stew

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 lb stew meat
3 large sweet potatoes
3/4-1 cup barley
2 onions
2 tablespoons olive oil
2 (14 1/2 ounce) cans chicken stock
1/2 teaspoon garlic salt
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 648.1, Fat 32, SaturatedFat 10.6, Cholesterol 82.1, Sodium 417.1, Carbohydrate 57.9, Fiber 9.8, Sugar 10, Protein 32.2

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

SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)

Shabbat Chamin / Cholent (Meat and Potato Stew) image

This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy!

Provided by AniSarit

Categories Stew

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 lb beef, cubed (do not use lean meat, chicken is a less acceptable substitute)
1 onion, chopped
6 medium potatoes, peeled (cut into halves only if extremely large, otherwise whole)
6 eggs, in shell
2 cups dried cranberry beans (not canned) or 2 cups lentils (not canned)
1/4 cup barley
15 garlic cloves
1 tablespoon sweet paprika
1 tablespoon hot paprika or 1 tablespoon cayenne
4 tablespoons instant chicken-style consomme soup and seasoning mix
1 teaspoon turmeric
1/2 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon fresh coarse ground black pepper
kishke, wrapped in foil (also called stuffed derma)

Steps:

Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.

Nutrition Facts : Calories 1027.4, Fat 60, SaturatedFat 24.2, Cholesterol 260.9, Sodium 503.8, Carbohydrate 90.5, Fiber 17.4, Sugar 5.5, Protein 32.6

CHOLENT (STEW)

CHOLENT (STEW) image

Categories Beef

Number Of Ingredients 18

Ingredients

Cholent
Adapted from "Quick & Kosher: Recipes From the Bride Who Knew Nothing," by Jamie Geller (Feldheim, 2007)
Time: 12 to 15 hours
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.
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.
Yield: 6 to 8 servings.

Steps:

Cholent Adapted from "Quick & Kosher: Recipes From the Bride Who Knew Nothing," by Jamie Geller (Feldheim, 2007) Time: 12 to 15 hours 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. 1. Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste. 2. 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. Yield: 6 to 8 servings.