What is Cholent?

Cholent is a deeply comforting, slow-cooked Jewish Shabbat Stew that historically originated in ancient Judea.

Because traditional Jewish law prohibits lighting fires or cooking on the Sabbath (from Friday sundown to Saturday nightfall), this dish was creatively designed to be assembled on Friday afternoon. It slowly simmers overnight for 12 to 18 hours in a slow cooker, oven, or on a hot plate. While Sephardic Jewish communities enjoy a similar, highly-spiced rice and chickpea version known as Hamin, the iconic Ashkenazi style from Eastern Europe focuses on a hearty, thick blend of beef, potatoes, beans, and barley. Over the long hours of cooking, the ingredients break down and meld into a rich, savory, and slightly sweet mash with a distinct mahogany color.

Classic Ashkenazi Cholent Recipe

This recipe relies on a slow cooker, making it easy to safely replicate the nostalgic flavors of a traditional Ashkenazi Cholent. 

• Prep time: 15 minutes (plus overnight bean soaking)

• Cook time: 12 to 15 hours

• Servings: 6 to 8.

Ingredients:

• Grains & Beans:

  • ½ cup Pearl Barley (rinsed)

  • 1 cup Mixed dried beans (such as kidney, pinto, or navy), soaked in water for 12 hours and drained.

• Meat & Vegetables:

  • 2 lbs Beef chuck, short ribs, or flanken (cut into large chunks)

  • 2 Beef marrow bones (optional, but highly recommended for rich texture)

  • 1 Large yellow onion (coarsely chopped)

  • 3 Large Idaho or Yukon Gold potatoes (peeled and cut into large chunks)

  • 4 Whole eggs in their shells (optional—washed thoroughly) 

• Sauce & Spices:

  • 3 cups Beef or chicken broth

  • 2 tbsp Honey or date syrup (silan)

  • 2 tbsp Ketchup

  • 1 tbsp Sweet paprika

  • 1 tsp Garlic powder

  • 1 tsp Cumin

  • Salt and black pepper to taste

  • Water (as needed) 

    
    

Step-by-Step Instructions:

1. Layer the Base: Place the chopped onions and large potato chunks directly into the bottom of a large slow cooker.

2. Add the Meat: Place the beef chunks and optional marrow bones in a layer over the vegetables. Season the meat generously with salt and pepper.

3. Add Grains & Beans: Scatter the rinsed barley and soaked, drained beans evenly over the top of the meat. Do not stir the pot; layering prevents the ingredients on the bottom from burning.

4. Tuck the Eggs: If using them, nestle the clean, raw whole eggs gently into the top layer of the grains. They will hard-boil in the steam and turn a beautiful, rich brown color over time.

5. Pour the Liquid: In a bowl, whisk together the broth, honey, ketchup, paprika, garlic powder, cumin, salt, and pepper. Pour this liquid over the stew, then add just enough extra water to completely cover the beans and meat.

6. Slow Cook: Cover with the lid and set the slow cooker to Low. Let it cook undisturbed for 12 to 15 hours (typically overnight Friday into Saturday afternoon).

7. Serve: Before serving, carefully fish out the eggs, rinse them in cool water, peel away the shells, and quarter them. Ladle the thick, steaming stew into bowls and top with the pieces of egg.