Cholent, the beloved Jewish overnight stew, is a Shabbat staple in homes around the world. If you have never made it before, do not worry. This recipe is designed for absolute beginners who want to enjoy this traditional dish without any fuss.

What Is Cholent?

Cholent is a slow-cooked stew traditionally prepared before Shabbat and left to cook overnight. Since cooking is not permitted on Shabbat, cholent was developed as a way to enjoy a hot, hearty meal on Saturday afternoon. Every family has their own version, and there is no single "right" way to make it.

Basic Cholent Recipe

Ingredients

  • 2 pounds beef stew meat or flanken, cut into chunks
  • 4-5 medium potatoes, peeled and quartered
  • 1 cup dried kidney beans or white beans (soaked overnight)
  • 1 cup pearl barley
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Water to cover everything

Instructions

  1. Layer the beans and barley on the bottom of a large pot or slow cooker
  2. Add the meat on top
  3. Arrange the potatoes around the meat
  4. Add the onions and garlic
  5. Sprinkle all the seasonings over everything
  6. Add water until everything is just covered
  7. Bring to a boil on the stove, then reduce to the lowest heat setting
  8. Cover tightly and let cook overnight (at least 12 hours)

Tips for First-Timers

  • A slow cooker makes cholent foolproof
  • Do not be afraid to add more seasoning; cholent should be well-seasoned
  • Some people add eggs in the shell (called huevos haminados) for extra protein
  • Leftovers are even better the next day
Cholent is more than a recipe; it is a tradition. Once you make your first batch, you will understand why Jews have been making it for centuries.