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Crock Pot Chulnt


i finally got a crock pot so i decided to try a recipe for chulnt. it's a hearty mix of beef, beans, and barley. great on a cold rainy night with fresh baked bread.

Time: 555 minutes


  • clean and place great northern bean in water to soak for approximately 2 hours
  • about 30 minutes before soaking time is complete , sprinkle salt and pepper on beef
  • in a skillet , brown the beef on all sides
  • place great northern bean on bottom of 4-6 quart crock pot
  • place browned meat over the beans
  • dissolve the bouillon cubes and soup mix in the 3 cups hot water
  • pour the broth and grape juice over the beans and beef
  • add as much hot or boiling water as needed to completely cover both beans and beef
  • add 1-2 cups more hot water
  • let cook on low for 5-6 hours until beans are tender
  • mix in tomato paste , drained garbanzo beans and barley
  • cook for 2-3 more hours until barley is tender', "you may need to add more water if barley isn't tender and cook for 30 more minutes", 'enjoy !

crock pot chulnt image

Number Of Ingredients: 11


  1. great northern beans
  2. stew beef chunks
  3. beef short rib
  4. beef bouillon cubes
  5. lipton onion soup mix
  6. hot water
  7. white grape juice
  8. garbanzo beans
  9. barley
  10. tomato paste
  11. salt and pepper


I finally got a crock pot so I decided to try a recipe for Chulnt. It's a hearty mix of Beef, Beans, and Barley. Great on a cold rainy night with fresh baked bread.

Recipe From

Provided by Love2Bake

Time 9h15m

Yield 15 serving(s)


Crock Pot Chulnt image

Number Of Ingredients: 11


  • 1 1/2 cups great northern beans
  • 2 lbs stew beef chunks
  • 1 lb beef short rib (or flanken with bones)
  • 2 beef bouillon cubes
  • 1 (1 ounce) envelope Lipton Onion Soup Mix
  • 3 cups hot water (extra as needed)
  • 3/4 cup white grape juice or 3/4 cup apple juice
  • 1 (12 ounce) can garbanzo beans
  • 1/2-3/4 cup barley
  • 1 (12 ounce) can tomato paste
  • salt and pepper


I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great. If you're making this for shabbos, cook it fully Friday afternoon and keep the crockpot on the "warm" setting until serving. You can also make the recipe by substituting one can of chicken stock with a can of beer.

Recipe From

Provided by Mirramar

Time 6h10m

Yield 4-6 serving(s)


  • Slice up onions and sautee in the 2 tablespoons of olive oil until translucent
  • Cut up the sweet potatoes into medium sized chunks and place in crock pot.
  • Put the barley, chicken stock, stew meat, and onions into the crock pot.
  • Add the garlic salt and paprika.
  • Cook on low for 6 hours.

Beef Stew/ Cholent for Crock Pot image

Number Of Ingredients: 8


  • 1 -2 lb stew meat
  • 3 large sweet potatoes
  • 3/4-1 cup barley
  • 2 onions
  • 2 tablespoons olive oil
  • 2 (14 1/2 ounce) cans chicken stock
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon paprika


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

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