Ingredients with Measurements:
- 2 lbs beef stew meat, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground turmeric
- 2 large potatoes, peeled and cubed
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups beef broth
- 1 cup barley
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 1/4 cup red wine
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Special Equipment Needed:
- Dutch oven or large pot
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven or large pot over medium-high heat.
3. Add beef cubes and cook until browned, about 5 minutes.
4. Add onion and garlic and cook until softened, about 5 minutes.
5. Add paprika, black pepper, cumin, coriander, oregano, and turmeric and stir to combine.
6. Add potatoes, carrots, celery, beef broth, barley, tomato paste, honey, red wine, and bay leaves and stir to combine.
7. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.
8. Remove from heat and stir in fresh parsley.
9. Cover and transfer to preheated oven.
10. Bake for 2 hours.
11. Remove from oven and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 3 hours
Temperature: 325°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 511
Fat: 19g
Carbohydrates: 50g
Protein: 32g
Substitutions for Ingredients
- Beef stew meat: lamb, pork, or chicken
- Olive oil: vegetable oil
- Paprika: chili powder
- Potatoes: sweet potatoes
- Carrots: parsnips
- Celery: fennel
- Beef broth: vegetable broth
- Barley: quinoa
- Tomato paste: tomato sauce
- Honey: maple syrup
- Red wine: white wine
- Parsley: cilantro
Variations:
- Add other vegetables such as mushrooms, bell peppers, or zucchini
- Add other grains such as farro or wheat berries
- Add other herbs and spices such as thyme, rosemary, or sage
Tips and Tricks:
- For a richer flavor, brown the beef cubes in batches.
- For a thicker consistency, add more tomato paste.
- For a spicier flavor, add more paprika or chili powder.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Sour cream, fresh parsley, and freshly grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
Roasted vegetables, green salad, or crusty bread.
Troubleshooting Advice:
- If the cholent is too thick, add more beef broth.
- If the cholent is too thin, add more tomato paste.
Food Safety Advice:
Always store cooked food in an airtight container in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food History:
Cholent is a traditional Jewish stew that originated in Eastern Europe. It is typically served on the Sabbath, as it can be prepared in advance and cooked slowly overnight.
Flavor Profiles:
This cholent has a savory, slightly sweet, and slightly spicy flavor.
Serving Suggestions:
Serve with a dollop of sour cream and a sprinkle of fresh parsley.
Related Categories
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Region: Ashkenazi
Taste: Savory, Rich, Meaty, Hearty, Comforting