Cholent D or
Indulge in the timeless comfort of "Cholent D’or," a slow-cooked masterpiece brimming with hearty ingredients and rich flavors. This traditional Jewish stew combines tender cubes of beef chuck roast, creamy Yukon gold potatoes, savory barley, and protein-packed kidney beans and chickpeas for a meal that’s as wholesome as it is satisfying. Infused with aromatic spices like cumin, turmeric, and paprika, and sweetened with a touch of honey, this dish develops deep, robust flavors during its 12-hour cook time. Perfectly suited for a slow cooker or Dutch oven, "Cholent D’or" delivers melt-in-your-mouth texture and warm, earthy aromas. For an authentic touch, cook eggs directly in the pot, peeling and serving them alongside the dish for a unique twist. Ideal for family gatherings or a comforting Sabbath meal, this recipe serves 8 and is best enjoyed hot with a generous mix of ingredients in every spoonful. Create heartwarming memories with this ultimate one-pot comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cubed
- 6 Yukon gold potatoes, peeled and quartered
- 2 large onions, diced
- 3 carrots, peeled and cut into chunks
- 4 garlic cloves, minced
- 1 cup barley
- 1 cup kidney beans, rinsed and soaked overnight
- 1 cup chickpeas, rinsed and soaked overnight
- 6 cups beef or chicken stock
- 2 tablespoons honey
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 eggs, in shell (optional for traditional preparation)
- 2 tablespoons oil (for browning)
Instructions
Heat the oil in a large skillet over medium-high heat.
Sear the beef cubes on all sides until browned, about 6–8 minutes. Remove and set aside.
In the same skillet, sauté the onions and garlic until softened and golden, about 5 minutes.
In a large slow cooker or Dutch oven, layer the Yukon gold potatoes, carrots, and seared beef.
Add the sautéed onions and garlic on top of the meat and vegetables.
Sprinkle the barley, kidney beans, and chickpeas evenly over the layers.
Season the mixture with salt, pepper, paprika, cumin, and turmeric.
Pour the stock over the mixture, ensuring all ingredients are covered.
Drizzle the honey evenly over the top.
If using, nestle the eggs (in their shells) gently into the mixture.
Cover and cook on low heat for 12 hours, preferably overnight. If using an oven, preheat to 200°F (95°C) and bake for the same duration.
After cooking, carefully remove the eggs, peel them, and slice them in half to serve alongside the cholent.
Serve the cholent hot, spooning generous portions into bowls and ensuring each serving includes a mix of beef, potatoes, beans, and barley.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 11.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 97 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
