Recipe
Crockpot Cholent-beef And Potato Stew Recipe
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Midgelet / All my dishes 1 month, 3 weeks ago
Cholent—a hearty beef and potato stew recipe from Jewish Slow Cooker recipes.
See the recipe for kiskhe dumplings that accompany this stew
A great cold weather stew !
Prep:20m Cook:180m Servings:8
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 Midgelet |
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Fans
Ingredients
- Olive oil
- Kosher salt and freshly ground black pepper
- 3 pounds chuck roast or brisket, cut into 3-inch chunks
- 3 large Spanish onions, cut into large wedges
- 3 garlic cloves, chopped
- 2 cups dark beer such as Guinness or Aventinus
- 1 tablespoon tomato paste
- 2 cups dried kidney beans, sorted through, soaked overnight, and
- drained
- 1 cup pearled barley
- 4 large Yukon gold potatoes, peeled and sliced about 1 1⁄2 inches
- thick
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 large eggs in their shells
- 1 recipe Kishke, cooked
Directions
- Preheat a 61⁄2-quart slow cooker to Low.
- Place a large sauté pan over medium-high heat.
- Lightly coat the bottom of the pan with olive oil.
- . Salt and pepper the meat on all sides.
- Place the meat in the heated pan and brown on all sides, in batches if necessary.
- Transfer the meat to the slow cooker insert.
- . Add the onions to the pan.
- Cook the onions until they are browned and slightly softened.
- Add the garlic and cook until the garlic is very fragrant and has softened slightly.
- Transfer the onions and garlic to the insert.
- . Add the beer to the sauté pan.
- Scrape up any browned bits with a spatula.
- Add the tomato paste and stir to combine.
- Transfer the liquid to the insert.
- . Add the kidney beans, barley, potatoes, salt, and pepper to the slow cooker.
- Stir with a large spoon to combine.
- Gently bury the eggs in the mixture.
- Cover and cook on Low for at least 10 hours.
- . About 3 hours before serving, place the whole unwrapped cooked kishke on top of the cholent.
- Cover and cook until you are ready to eat.
- Author's note:
- . While many families serve the cholent right out of the slow cooker, I like to spread out the ingredients a bit.
- I recommend using a slotted spoon and scooping the kishke onto a platter.
- Then scoop some the cholent onto another platter or into a large bowl.
- Finally, peel the eggs from their shells, slice them into wedges, and add the wedges to the kishke platter.
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momo_55grandma 1 month, 3 weeks ago said:
Sounds delicous thanks bunches
terryr 1 month, 3 weeks ago said:
Can you substitute something for the kidney beans(I hate them) and what is a Kishke?
TerryR