BEEF AND BEAN STEW (CHOLENT)

Beef and Bean Stew (Cholent) image

Provided by Molly O'Neill

Time 10h

Yield 4 servings

Number Of Ingredients 8

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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