Ingredients with Measurements:
- 1 pound beef chuck roast, cut into 1-inch cubes
- 1 cup dried navy beans
- 1 cup barley
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse the navy beans and barley and place them in a slow cooker.
2. Add the beef cubes on top of the beans and barley.
3. In a small bowl, mix together the chopped onion, minced garlic, tomato paste, paprika, salt, and black pepper.
4. Spread the onion mixture over the beef cubes.
5. Pour the water over everything in the slow cooker.
6. Cover the slow cooker and cook on low for 8-10 hours, or overnight.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours
Temperature:
Low heat setting on the slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 400mg
Total Carbohydrates: 40g
Dietary Fiber: 12g
Protein: 28g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef stew meat.
- Navy beans can be substituted with kidney beans or pinto beans.
- Barley can be substituted with brown rice or quinoa.
Variations:
- Add sliced carrots, potatoes, or sweet potatoes to the slow cooker for additional vegetables.
- Use chicken instead of beef for a lighter version of this recipe.
- Add a can of diced tomatoes for a more tomato-y flavor.
Tips and tricks:
- Soak the navy beans overnight before using them in the recipe to reduce cooking time.
- Brown the beef cubes in a skillet before adding them to the slow cooker for extra flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover cholent in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat cholent in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve cholent in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
Sour cream and chopped fresh parsley
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Side salad and crusty bread
Troubleshooting advice:
- If the cholent is too thick, add more water or broth to thin it out.
- If the cholent is too thin, remove the lid from the slow cooker and let it cook for an additional hour or until desired thickness is reached.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F before serving.
- Store leftover cholent in the refrigerator within 2 hours of cooking.
Food history:
Cholent is a traditional Jewish stew that is typically cooked overnight and eaten for lunch on Shabbat.
Flavor profiles:
Hearty, savory, and comforting
Serving suggestions:
Serve hot with crusty bread and a side salad.
Related Categories
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Region: Jewish
Taste: Savory, Rich, Hearty, Comforting, Meaty