Cholent

Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!

• Ready In: 20 hrs 20 mins
• Serves: 6

Ingredients

• 1  lb beef flank steak, cubed
• 1  cup  dried beans, one variety or mixed
• 1  cup pearl barley
• 2  yellow onions, cut in quarters
• 6  red potatoes, peeled or scrubbed with skin on
•  salt, pepper, onion powder to taste (you'll need a lot more than you think)
• 1 (14 ounce) can  baked beans (optional)
• 1  slice  kishka (optional)
• 3  tablespoons honey (optional)
• 2  tablespoons ketchup (optional)
• 1  teaspoon chili powder (optional)

Directions

1. Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!