Crock Pot Chulnt
Transform your Shabbat meal with this hearty, slow-cooked Crock Pot Chulnt—a traditional Jewish stew brimming with tender beef, creamy beans, earthy barley, and perfectly seasoned vegetables. This comforting dish brings together layers of flavor from caramelized onions, garlic, and a touch of tomato paste, enhanced with warm spices like paprika and cumin. With just 20 minutes of prep, the crock pot takes over, gently simmering the ingredients for 12 hours to create a rich, soul-warming meal. Ideal for feeding a crowd, this recipe makes enough for eight generous servings and pairs beautifully with crusty bread or a crisp side salad. Perfect for make-ahead meals, this one-pot wonder is a timeless classic that embodies flavor, simplicity, and tradition.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 2 large Yellow onions
- 4 medium Potatoes
- 3 medium Carrots
- 1 cup Pinto beans
- 1 cup Pearled barley
- 3 cloves Garlic cloves
- 4 cups Beef stock
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Water
- 2 tablespoons Oil
Instructions
Rinse the pinto beans and pearled barley and soak them in water for at least 4 hours or overnight.
Dice the onions and set them aside. Peel and cut the potatoes and carrots into large chunks.
Season the beef stew meat with 0.5 teaspoons of salt and 0.25 teaspoons of ground black pepper.
Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear the beef stew meat until it is browned on all sides (approximately 2-3 minutes per side).
Transfer the seared meat to the bottom of the crock pot.
In the same skillet, sauté the diced onions until softened and golden, about 5-7 minutes. Add the minced garlic and cook for another minute. Then, stir in the tomato paste, paprika, and cumin, cooking for 1 more minute to enhance the flavor.
Add the sautéed onion mixture to the crock pot on top of the beef.
Drain the soaked beans and barley, then add them to the crock pot along with the potatoes and carrots.
Pour in 4 cups of beef stock and 2 cups of water. Stir gently to combine.
Add the remaining 1 teaspoon of salt and 0.25 teaspoons of black pepper. Adjust seasoning to taste, if needed.
Cover the crock pot with its lid. Set it to LOW and cook for 12 hours (overnight is recommended).
After cooking, gently stir the chulnt. Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 4.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1029 mg | 22% | |
*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.
