Shabbat Chamin / Cholent (Meat and Potato Stew)

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!

• Ready In: 12 hrs 10 mins
• 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  cups dried pinto beans (not canned) or 2  cups dried lima beans (not canned) or 2  cups dried kidney beans (not canned) or 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

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.