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Cholent D Or


this cholent is a very special veggie cholent that i have spent the past 9 months or so trying to perfect. cholent was always something that i looked forward to having, but when i went vegetarian, i found it extremely hard to differentiate between "veggie cholent" and just another variety of bean/barley stew. something was missing from all of those recipes, and i would like to say that i have finally found an acceptable replacement. also good for those who just want to try something new. enjoy! notes: one thing about this cholent that is absolutely necessary is the brown sugar in the sauce. please don't omit it! it adds a unique savouriness to the final dish that really helps this taste more like a real cholent. if you try to avoid sugar in recipes, try substituting agave nectar (very scant 1/4 cup) or if veganism is not a concern, substitute honey.

Time: 1170 minutes


  • cut the onions and sweet potatoes into large pieces and add to the crock pot
  • add the barley and beans
  • coin the carrots very thinly and add to the pot
  • now to make the sauce
  • strain the liquid from the tomatoes into a medium-sized bowl containing the dry ingredients
  • toss the tomato pieces into the crock pot
  • stir up the sauce mixture and check the taste', "adjust anything that doesn't fit your palatte", 'add the sauce mixture and add water to fill up to just below covering the vegetables
  • add a kishke to the top if desired
  • cover the crock pot and turn on low
  • shabbat shalom !

cholent d or image

Number Of Ingredients: 16


  1. onions
  2. sweet potatoes
  3. beans
  4. barley
  5. carrots
  6. diced tomatoes
  7. water
  8. brown sugar
  9. bay leaf
  10. ground fennel
  11. parsley
  12. salt
  13. basil
  14. pepper
  15. smoked paprika
  16. garlic powder


This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.

Recipe From

Provided by Sherrie D.

Time 10h40m

Yield 8


  • In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
  • Add meat, and brown well on all sides.
  • Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Mom's Authentic Kosher Cholent Recipe image

Number Of Ingredients: 11


  • 3 onions, quartered
  • 4 tablespoons vegetable oil
  • 4 pounds chuck roast, cut into large chunks
  • 1 cup dry kidney beans
  • 1 cup dried pinto beans
  • 1 cup pearl barley
  • 5 large potatoes, peeled and cut into thirds
  • boiling water to cover
  • 2 (1 ounce) packages dry onion and mushroom soup mix
  • 2 tablespoons garlic powder
  • salt and pepper to taste


The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Recipe From

Provided by Joan Nathan

Time 15h

Yield 6 to 8 servings


  • Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
  • Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Cholent image

Number Of Ingredients: 12


  • 2 medium potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 medium onion, peeled and cut into 1 1/2-inch chunks
  • 1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
  • Pepper, to taste
  • 3/4 cup pearl barley
  • 1/3 cup dried kidney beans
  • 1/3 cup dried navy beans
  • 1/3 cup dried cranberry beans
  • 3 cups chicken or beef broth
  • 2 tablespoons honey or molasses
  • 2 tablespoons smoked paprika
  • Salt to taste


Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®, paprika, or left-over beef gravy.

Recipe From

Provided by basg101

Time 14h

Yield 8


  • Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  • Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

Funky Cholent image

Number Of Ingredients: 14


  • 2 teaspoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound beef stew meat, cubed
  • 5 large potatoes, cubed
  • 1 sweet potato, cubed
  • 1 (16 ounce) can baked beans
  • 1 tablespoon ketchup
  • 1 tablespoon barbecue sauce
  • 1 tablespoon prepared yellow mustard
  • 2 teaspoons dry onion soup mix
  • 2 teaspoons seasoned salt
  • 1 teaspoon steak seasoning
  • ½ cup pearl barley

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