This classic Jewish Shabbat dish can be started the evening before Shabbat and cooked overnight so it’s ready (and hands-off) the day of. There are endless versions of the dish; this one features short ribs for celebratory richness and gets subtle sweetness from honey, tomato paste and carrots. We also add whole creamer potatoes, a variety that holds up well to long cooking and will absorb the delicious beef flavor. Although cholent can be cooked in a low oven or on a hot plate, using a slow cooker means the dish can simmer overnight and stay warm until you’re ready to serve.
| Level: | Easy |
| Total: | 18 hr 40 min |
| Active: | 40 min |
| Yield: | 8 servings (about 13 cups of stew) |
Ingredients
- 1/2 pound dried great Northern beans (1 1/4 cups), picked through to remove any debris and rinsed
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless beef short ribs, cut into 3-inch pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup red wine
- 2 medium yellow onions, diced (about 2 1/2 cups)
- 1 pound small creamer potatoes
- 4 carrots, peeled and cut into 1-inch chunks
- 2 cloves garlic, minced
- 1 cup pearled barley
- 1/4 cup tomato paste
- 1/4 cup honey
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
- Parsley leaves, for garnish
Instructions
- Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours.
- Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds.
- If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine.
- Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours.
- Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 516 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 25 g |
| Cholesterol | 62 mg |
| Sodium | 1045 mg |