Entree: Russia – Russian Jewish Cuisine – טשאָלנט ➤ Tsholnt (Slow-cooked Jewish Sabbath stew of beans, barley, root vegetables and beef)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 12 hrs

Total 12 hrs

Ingredients

- 1.5 lb (680 g) beef chuck, cut into large 1–2 inch (2.5–5 cm) cubes
- 1 cup (200 g) dried navy or pinto beans, soaked overnight and drained
- 1/2 cup (100 g) pearl barley, rinsed
- 4 large potatoes, about 1.5 lb (680 g), peeled and cut into large chunks
- 2 large onions, coarsely chopped
- 4 large eggs, approx. 200 g total, in shells (optional traditional addition)
- 2 tbsp (30 ml) vegetable oil or schmaltz
- 2 tbsp (30 g) tomato paste
- 4 cloves garlic, smashed
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 2 bay leaves
- 6 cups (1.4 L) beef broth or enough to nearly cover ingredients

Instructions

1. If using dried beans, soak them overnight in plenty of cold water, then drain. In a heavy ovenproof pot or slow cooker, heat the oil or schmaltz and quickly brown the beef cubes on all sides for deeper flavor; remove and set aside.
2. In the same pot, lightly sauté the chopped onions for 4–5 minutes until translucent. Stir in the tomato paste and garlic, cooking 1 minute.
3. Layer the soaked and drained beans, rinsed barley, browned beef, potato chunks, and the optional whole eggs in shells. Sprinkle salt, pepper, smoked paprika, and tuck in the bay leaves.
4. Pour the beef broth over the layered ingredients so it comes most of the way up but does not fully submerge everything; there should be a little headspace. Bring to a gentle simmer.
5. Cover the pot tightly. For traditional results, cook very slowly: either transfer to a preheated oven at 200°F (95°C) and cook 10–12 hours, or set a slow cooker on LOW for 10–12 hours. Check once mid-cook to ensure there is still liquid, adding a little boiling water or broth if needed.
6. After long, slow cooking the beans and barley should be tender and the beef fall-apart soft. Remove bay leaves and serve hot, portioning eggs if used and breaking the yolk into the stew for additional richness.