Entree: Poland – Polish Jewish Cuisine – Cholent (Slow-cooked Jewish Sabbath stew of beef, beans, barley, and potatoes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 11 hrs

Total 11 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) chunks
- 1 cup (200 g) dried white or cannellini beans, soaked overnight and drained
- 1/2 cup (100 g) pearl barley, rinsed
- 3 medium potatoes, peeled and cut into quarters, about 1.5 lb (700 g)
- 2 large onions, chopped (about 12 oz / 340 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) schmaltz or vegetable oil
- 6 cups (1.4 L) beef or chicken stock or water
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (7 g) sweet paprika
- 2 bay leaves
- 1 tsp (2 g) ground cumin (optional)
- 1 tbsp (15 ml) honey or a small piece of kishka/wafer (optional, for traditional sweetness)

Instructions

1. Pat the beef chunks dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot or Dutch oven, heat the schmaltz or oil over medium-high heat and brown the beef in batches until well-seared, about 3–4 minutes per side; transfer to a plate.
2. Reduce heat to medium, add the chopped onions and cook until translucent, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Return the beef to the pot along with the soaked and drained beans, pearl barley, potatoes, bay leaves, paprika, cumin (if using), remaining salt and pepper, and the stock or water. Stir to combine and bring to a gentle simmer.
4. Cover the pot tightly and either transfer to a very low oven (200–225°F / 95–110°C) or set a low simmer on the stovetop. Cook slowly for 8–12 hours until the beans, barley and beef are tender and flavors have melded; check once after 4–6 hours and add a splash of water or stock if the stew appears dry.
5. If using, stir in the honey or nestle a piece of kishka/wafer into the stew during the last 1–2 hours of cooking so it soaks up the juices. Adjust seasoning before serving and remove bay leaves.
6. Serve hot in bowls, ladling generous portions of beef, beans, barley and potatoes.