Hearty and Delicious Cholent for a Crowd
Cozy up with this *Hearty and Delicious Cholent for a Crowd*, the ultimate slow-cooked comfort food packed with rich, savory flavors and perfect for feeding a large gathering. This traditional Jewish dish combines tender beef chuck, creamy potatoes, pearl barley, and a mix of white and kidney beans, all simmered together for over 16 hours in a flavorful broth of beef stock, tomato paste, and warm spices like paprika and cumin. The slow cooking process deepens the flavors and creates a melt-in-your-mouth texture, while optional whole eggs added to the pot develop a unique, custard-like quality. Ideal for weekend gatherings or Shabbat dinner, this one-pot wonder is best served piping hot with crusty bread or challah for a meal that’s as hearty as it is satisfying. Perfect for make-ahead meal planning, this cholent proves that patience truly pays off in the kitchen!
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Recipe Information
Ingredients
- 3 pounds beef chuck, cut into 2-inch cubes
- 6 large small potatoes, peeled (or larger potatoes cut into halves)
- 2 large onions, finely chopped
- 4 large carrots, peeled and cut into chunks
- 6 cloves garlic cloves, minced
- 2 cups white beans, soaked overnight and drained
- 2 cups kidney beans, soaked overnight and drained
- 1 cup pearl barley, rinsed
- 6 cups beef stock
- 4 cups water
- 3 tablespoons tomato paste
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- 6 large eggs, in their shells (optional)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes until browned on all sides. Remove and set aside.
In the same pot, sauté the onions until softened and golden brown, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
Stir in the tomato paste, paprika, cumin, salt, pepper, and brown sugar. Cook for 1-2 minutes to allow the flavors to meld.
Return the beef to the pot along with the carrots, potatoes, soaked beans, and barley.
Pour in the beef stock and water, ensuring everything is fully submerged. Stir to combine.
If using eggs, nestle them gently into the mixture (do not crack them). They will cook in their shells and develop a unique, creamy texture.
Bring the mixture to a boil, then reduce the heat to low. Cover tightly with a lid and transfer the pot to a 200°F (90°C) oven, or leave it simmering on the stovetop on the lowest heat setting.
Slow-cook the cholent for at least 16 hours, or overnight. Check occasionally to ensure the liquid hasn’t reduced too much; add hot water as needed to prevent it from drying out.
Before serving, remove the eggs (if used) and peel them. They can be served on the side or incorporated back into the stew.
Serve the cholent hot, directly from the pot, with crusty bread or challah on the side for a hearty and satisfying meal.
Nutrition Facts
Calories |
6923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.4 g | 402% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2205 mg | 735% | |
| Sodium | 11849 mg | 515% | |
| Total Carbohydrate | 644.5 g | 234% | |
| Dietary Fiber | 117.3 g | 419% | |
| Total Sugars | 70.5 g | ||
| Protein | 425.8 g | 852% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1329 mg | 102% | |
| Iron | 90.6 mg | 503% | |
| Potassium | 18494 mg | 393% | |
*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.
