Shabbat Chamin / Cholent (Meat and Potato Stew)

Name: Shabbat Chamin / Cholent (Meat and Potato Stew)
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 6 serving(s)
Ingredients: 1 -2 lb beef, cubed (do not use lean meat, chicken is a less acceptable substitute); 1 onion, chopped; 6 medium potatoes, peeled (cut into halves only if extremely large, otherwise whole); 6 eggs, in shell; 2 cups dried cranberry beans (not canned) or 2 cups lentils (not canned); 1/4 cup barley; 15 garlic cloves; 1 tablespoon sweet paprika; 1 tablespoon hot paprika or 1 tablespoon cayenne; 4 tablespoons instant chicken-style consomme soup and seasoning mix; 1 teaspoon turmeric; 1/2 tablespoon brown sugar; 1 teaspoon kosher salt; 1 teaspoon fresh coarse ground black pepper; kishke, wrapped in foil (also called stuffed derma)

Submitted by AniSarit

"This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy!"

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Ready In:: 12hrs 10mins
Ingredients:: 15
Serves:: 6

ingredients

1 -2 lb beef, cubed (do not use lean meat, chicken is a less acceptable substitute)
1 onion, chopped
6 medium potatoes, peeled (cut into halves only if extremely large, otherwise whole)
6 eggs, in shell
2 2 cups dried cranberry beans (not canned) or 2 cups lentils (not canned)
¹⁄₄ cup barley
15 garlic cloves
1 tablespoon sweet paprika
1 tablespoon hot paprika or 1 tablespoon cayenne
4 tablespoons instant chicken-style consomme soup and seasoning mix
1 teaspoon turmeric
¹⁄₂ tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon fresh coarse ground black pepper
Optional
kishke, wrapped in foil (also called stuffed derma)

directions

Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.

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Reviews

This was excellent; I really enjoyed the various spices although the cayenne pepper was too much for my kids even though I only put in half of what was called for, so next time I'd decrease it even more. I also would skip the eggs entirely as no one was crazy for them but this was essentially delicious and I'd make it again.

scancan
Loved this! I made it for Sabbath when I needed to be out of the house all day Friday. I wasn't sure the beans would cook all the way through. I was pleasantly surprised to find them perfect. So Yummy. The flavors are great. Not your typical beef stew, which is what I was hoping for. I like it spicy but will cut back on the cayenne for the kids. The eggs are so good Sabbath morning with left over challa. Thanks for the recipe. Making it again tonight!

Amalia Marie
awesome- tastes like my mother's. I followed the recipe as written. This comes out so wonderful and filling-real comforting and warm food.thanks for this awesome recipe!!

petlover