Goof Proof Cholent
Master the art of effortless comfort food with this Goof Proof Cholent, a traditional Jewish one-pot wonder that practically cooks itself! Featuring tender beef chuck or brisket, hearty potatoes, carrots, and a rich blend of beans and pearl barley, this dish is slow-cooked to perfection over 12 hours for deep, soul-warming flavor. A savory broth infused with paprika, cumin, and tomato paste envelops the ingredients, while optional whole eggs add a unique twist, cooking gently in their shells alongside the stew. Perfect for Shabbat or any cozy family gathering, this cholent is simplicity at its finest, requiring just minutes of prep for guaranteed delicious results. Serve it piping hot with crusty bread or fresh parsley for a rustic, satisfying meal that’s sure to please.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds beef chuck or brisket, cubed
- 4 large potatoes, peeled and quartered
- 1 large onion, diced
- 3 medium carrots, peeled and cut into chunks
- 4 cloves garlic cloves, minced
- 1 cup dried beans (such as white beans or kidney beans)
- 1 cup pearl barley
- 6 cups beef or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 large eggs, raw and whole (optional)
- 1 cup water (if needed)
Instructions
Rinse the dried beans and soak them in water overnight or for at least 8 hours. Drain before using.
In a large slow cooker or heavy-bottomed pot, layer the ingredients in the following order for best results: beef cubes, potatoes, onions, carrots, and garlic.
Sprinkle the drained beans and pearl barley on top of the vegetables.
In a separate bowl, whisk together the broth, tomato paste, paprika, cumin, salt, and black pepper until well combined.
Pour the broth mixture over the ingredients in the slow cooker or pot. Ensure the liquid covers the ingredients by at least an inch. Add a little water if necessary.
If you're adding eggs, wash them well and place them gently on top of the ingredients. They will cook in their shells during the long cooking process.
Cover the slow cooker or pot with a tight-fitting lid. If using a slow cooker, set it to low and cook for 12 hours or overnight. If using a stovetop, bring the pot to a simmer, reduce the heat to its lowest setting, and let it cook for the same duration.
Check occasionally to ensure there is enough liquid covering the stew. Add more water if needed to prevent drying out.
After 12 hours, remove the eggs (if used), peel them, and serve alongside the cholent.
Stir the cholent gently to mix the ingredients. Serve hot in bowls, optionally garnished with fresh parsley or with crusty bread on the side.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 6.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1917 mg | 41% | |
*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.
