FUNKY CHOLENT
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.
Provided by basg101
Categories Everyday Cooking
Time 14h
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 64.6 g, Cholesterol 49.3 mg, Fat 13.1 g, Fiber 9.9 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 680.5 mg, Sugar 8.2 g
SLOW COOKER BEEF STEW WITH MUSHROOMS
This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.
Provided by Lacey M. Johnson
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
- Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
- Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
- Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
- Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g
WHITE BEAN AND MUSHROOM STEW
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.
Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g
CHOLENT
A savory slow-cooked stew for Shabbat with meat, potatoes, and beans. Also known as chamin, dafina, or skhina.
Provided by Tori Avey
Categories Main Course
Time 17h20m
Number Of Ingredients 17
Steps:
- In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel.
- Sprinkle the onions over the potatoes.
- Place the beef in a single layer on top of the onions and potatoes. Place the two marrow bones in the meat. If you're adding a kishke, now would be the time to put it in the cooker.
- Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. Place the three whole garlic cloves into the meat, evenly spaced. Sprinkle the whole mixture with the black pepper.
- If using eggs, rinse them well and then tuck them into the meat. In a 4-cup container, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin and cayenne.
- Pour the liquid over the cholent. Add additional water until all of the beans and pieces of meat are covered. For us, it's usually another 1-2 cups of water in our slow cooker-- it will vary; I usually add a bit more liquid if using grains, because they will soak it up.
- Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it's cooking; add additional water and stir a bit if it's looking too dry. Most cookers will auto-switch to warm when the cooking is complete. If yours doesn't, set it to warm until ready to serve.
- It will look a bit medieval when it's done cooking! Don't worry, just dig in and you'll see that it's perfectly cooked below the surface. Peel the eggs before serving the cholent.
- To cook this recipe in the oven, layer the ingredients in a large heavy 7-8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook cholent at 200 degrees F for 12-16 hours.
Nutrition Facts : Calories 248 kcal, Carbohydrate 33 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 656 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
BEEF AND BEAN STEW (CHOLENT)
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 10h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak the beans in water to cover for 8 hours, and drain.
- Preheat the oven to 350 degrees. In a large clay pot, place the beans, beef, potatoes, salt, pepper, onion and water. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.
- Put the pot in the oven for 30 minutes. Then reduce the heat to 200 degrees and bake overnight, at least 10 hours. Do not stir or disturb in any way.
- Warm the chicken broth. Ladle the stew into soup plates. Ladle the chicken broth over the stew and serve.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 10 grams, Fiber 13 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 6 grams, TransFat 0 grams
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