Slow Cooker Cholent
7
Points®
Total time: 10 hr 20 min • Prep: 20 min • Cook: 10 hr • Serves: 8 • Difficulty: Easy
This hearty beef, grain, and bean stew is a classic Jewish preparation that allows you to enjoy a warm, fresh meal on the Sabbath while adhering to the rule that does not permit cooking on that day. You can load everything into the slow cooker before sundown Friday night, and allow the stew to slowly simmer overnight. Keep it hot on the cooker’s “warm” setting until you’re ready to eat.
Ingredients
Uncooked red potato
1 pound(s), baby variety, halved
Onion
1 large, chopped
Uncooked lean trimmed boneless chuck steak
2 pound(s), cut into 2-inch pieces
Uncooked pearl barley
¾ cup(s)
Canned low sodium red kidney beans
1½ cup(s), rinsed and drained
Unsalted beef stock
4 cup(s)
Smoked paprika
1 tbsp(s)
Honey
1 tbsp(s)
Kosher salt
2 tsp(s)
Black pepper
1 tsp(s)
Fresh parsley
½ cup(s), chopped (optional)
Instructions
1
In the bottom of a 6- to 8-quart slow cooker, layer the potatoes, onion, beef, barley, and beans. Pour the beef stock over the mixture. Sprinkle with the paprika, honey, salt, and pepper; stir gently. Cover and cook on Low for 10 to 12 hours. Garnish with parsley, if desired.
2
Serving size: about 1 ¼ cups
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