Shabbat Chamin / Cholent (Meat and Potato Stew)

READY IN: 12hrs 10mins
Recipe 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!

Top Review by scancan

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.

Ingredients Nutrition


  1. Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
  2. 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)
  3. 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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