Slow Cooker Beef Cholent
Cholent is a traditional Jewish dish served on the Sabbath. You can buy cholent mixes, but buying the beans and barley separately is much more economical.
Serves: 6Hands-on: 15 minutesTotal: 1 day 2 hours 15 minutesDifficulty: Easy
- 1 cup dried navy beans
- 1 cup pearl barley
- 1 small onion, peeled and chopped
- 1 lb. stew beef
- 2 medium or large potatoes, peeled and cut into large chunks
- 1 tsp. sweet paprika
- 1 tsp. garlic powder
- 6 cups water
- 2 tsp. kosher salt
- ½ tsp. ground black pepper
- Place navy beans and barley in a fine mesh drainer. Rinse several times in cold water and drain.
- In a 6-quart slow cooker, place ingredients in the following order: chopped onion, beef, prepared beans and barley, potatoes, paprika, garlic powder, and water.
- Cover and cook on low for 26 hours. Check and add water at any time if cholent looks too dry. If there is too much liquid at the end of the cooking time, uncover and let cook for an additional 30 minutes. Add salt and pepper.