Shabbat Chamin Cholent Meat and Potato Stew
Experience the timeless comfort of Shabbat Chamin Cholent, a slow-cooked meat and potato stew that embodies tradition and rich, hearty flavors. Perfectly suited for Sabbath meals, this dish features tender chunks of beef, creamy Yukon gold potatoes, and a medley of white beans, pearl barley, and carrots for a balanced, rustic texture. Enhanced by the warm spices of paprika, cumin, and a touch of honey, the long overnight cook time allows the flavors to deepen and meld beautifully, creating a savory and slightly sweet masterpiece. With the optional addition of in-shell eggs, slowly braised in the stew, this dish captures the essence of slow-food traditions. Whether cooked in a slow cooker or oven, this one-pot wonder is nourishing, filling, and perfect for sharing with loved ones on leisurely weekends.
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Recipe Information
Ingredients
- 2 lbs Beef stew meat (chuck or brisket)
- 4 medium Yukon gold potatoes
- 1 whole Large onion
- 4 whole Garlic cloves
- 2 large Carrots
- 1 cup Dried white beans (such as navy beans)
- 0.5 cup Pearl barley
- 4 whole Large eggs (optional, in-shell)
- 2 teaspoons Paprika
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 1 teaspoon Ground cumin
- 1 tablespoon Honey
- 6 cups Beef stock or water
- 2 tablespoons Cooking oil (vegetable or olive oil)
Instructions
Rinse the dried white beans and soak them in water overnight or for at least 8 hours. Drain and set aside.
Heat the cooking oil in a large oven-safe pot or slow cooker insert over medium-high heat.
Add the diced onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic cloves and sauté for another 1-2 minutes.
Brown the beef stew meat on all sides in the same pot, about 5 minutes, ensuring a good sear. Remove from heat.
Peel and chop the Yukon gold potatoes into large chunks. Chop the carrots into large pieces as well.
Arrange the browned beef, soaked beans, pearl barley, potatoes, and carrots in layers within the pot.
Sprinkle the paprika, ground black pepper, salt, ground cumin, and honey evenly over the ingredients.
If using eggs, wash them thoroughly, and place them in-shell directly on top of the stew mixture.
Pour the beef stock or water over the stew, making sure all the ingredients are covered with liquid.
Bring the pot to a simmer over medium heat, then cover it with a lid.
Transfer to a preheated oven at 225°F (110°C) or set your slow cooker to low heat.
Cook overnight or for approximately 12 hours. Check periodically to ensure the liquid level remains adequate, adding water if necessary.
When ready to serve, carefully remove the eggs, peel them, and return them to the pot or serve halved alongside the stew.
Spoon the chamin into bowls, ensuring each serving includes a portion of meat, vegetables, beans, and barley. Serve hot and enjoy!
Nutrition Facts
Calories |
4752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1450 mg | 483% | |
| Sodium | 10892 mg | 474% | |
| Total Carbohydrate | 396.2 g | 144% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 29.5 g | ||
| Protein | 290.4 g | 581% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 806 mg | 62% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 10933 mg | 233% | |
*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.
