Slow Cooker Cholent
9
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(es)
1 pound(s)
Uncooked onion(s)
1 large
Uncooked lean trimmed boneless chuck steak
2 pound(s)
Uncooked pearl barley
0.75 cup(s)
Canned low sodium red kidney beans
1.5 cup(s)
Unsalted beef stock
4 cup(s)
Smoked paprika
1 Tbsp
Honey
1 Tbsp
Kosher salt
2 tsp
Black pepper
1 tsp
Fresh parsley
0.5 cup(s)
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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