There’s almost nothing better than a steaming pot of Cholent for Shabbat lunch. This hearty beef stew warms your soul any day of the year. And the best part is that the recipe couldn’t be easier. All you have to do is chop up the ingredients and set the crock pot. Ready, set, go!
Shabbat Cholent
Prep time
Cook time
Total time
Cuisine: Jewish.
Ingredients
- 1 tbsp EVOO
- 2 lbs stew beef chunks
- ½ large onion
- 2 small sweet potatoes
- 3 carrots
- 1 cup uncooked barley
- 2 cans rinsed kidney beans
- ½ cup ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 4 cups beef or vegetable broth
- 1 beef boullion cube
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 small pinch of red pepper flakes
- 2 bay leaves
- salt and pepper to taste
Instructions
- Set up a large crock pot.
- Chop onion, sweet potatoes, and carrots into one-inch cubes.
- Add all ingredients to crockpot (It's literally that easy!).
- If time allows, let sit overnight in the refrigerator. This step is not necessary, but helps to intensify all of the flavors.
- Set crock pot to 8 hours/low setting and leave on warm until ready to serve. Enjoy!
Feel free to ask us any questions about any of our recipes! 
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