Slow Cooker Beef Cholent (Traditional Jewish Stew)

Name: Slow Cooker Beef Cholent (Traditional Jewish Stew)
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Yield: 6
Ingredients: 1.2 kg beef brisket cut into 2.5 cm cubes; 4 medium potatoes , peeled and cut into 5 cm chunks; 1 large sweet potato , peeled and cut into 5 cm chunks; 2 parsnips , peeled and cut into 2 cm chunks; 225 g carrots peeled into 2 cm chunks; 400 g can butter beans drained and rinsed; 400 g can chickpeas drained and rinsed; 150 g pearl barley; 1 large onion peeled and cut into 2.5 cm chunks; 6 clove garlic cloves; 2 tbsp sunflower oil; 1 tbsp granulated sugar; 2 tbsp date syrup or regular honey; 2 tbsp tomato puree; 1 tsp sweet paprika; 1 tsp smoked paprika; 1 tsp onion granules; 3 tsp salt; 1 tsp black pepper; 1.75 L water

Experience the ultimate comfort food with this traditional Beef Cholent. This hearty, slow-cooked stew combines tender brisket, root vegetables, beans, and pearl barley for a rich and deeply flavorful meal that warms the soul.

Servings6 Portions

Prep Time30 Mins

Cook Time600 Mins

Difficulty

Easy

Ingredients

beef brisket cut into 2.5 cm cubes
1.2 kg
medium potatoes , peeled and cut into 5 cm chunks
4
large sweet potato , peeled and cut into 5 cm chunks
1
parsnips , peeled and cut into 2 cm chunks
2
carrots peeled into 2 cm chunks
225 g
can butter beans drained and rinsed
400 g
can chickpeas drained and rinsed
400 g
pearl barley
150 g
large onion peeled and cut into 2.5 cm chunks
1
garlic cloves
6 clove
sunflower oil
2 tbsp
granulated sugar
1 tbsp
date syrup or regular honey
2 tbsp
tomato puree
2 tbsp
sweet paprika
1 tsp
smoked paprika
1 tsp
onion granules
1 tsp
salt
3 tsp
black pepper
1 tsp
water
1.8 L

Step-by-Step Instructions

Heat 1 tablespoon of sunflower oil in a large frying pan over medium-high heat. Add the chopped onions and sauté for 8–10 minutes, stirring frequently until they become soft and translucent. Stir in the garlic and cook for another 2 minutes until fragrant. Sprinkle 1 tablespoon of sugar over the mixture and continue cooking for 2–3 minutes until the onions and garlic turn a rich golden brown. Transfer to a plate and set aside.

Wipe the frying pan clean with kitchen paper and add the remaining tablespoon of oil. Season the cubed beef brisket generously with salt and black pepper. Sear the beef in batches for 5–10 minutes until well-browned on all sides. Transfer the browned beef to a separate bowl.

Begin layering the ingredients in your slow cooker. Place the potatoes, sweet potato, parsnips, carrots, and the sautéed onion mixture at the base. Add the butter beans, chickpeas, and pearl barley on top, giving the cooker a gentle shake so the grains and beans settle into the gaps. Finally, add the browned beef on top.