Crockpot Classic Cholent (Overnight Stew) Recipe | Kosher Healing Recipe | Rosh Hashanah Recipe

Servings: 8–10
Yield: About 5–6 quarts
Prep Time: 25 minutes
Cook Time: 12–16 hours (overnight)
Difficulty: Easy–Moderate
Cooking Vessel: 6–8 quart slow cooker (crockpot)

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Ingredients

• 2 Tbsp olive oil or schmaltz (chicken fat)

• 2 large onions, chopped

• 4 cloves garlic, minced

• 2 large carrots, sliced

• 3 medium potatoes, cut into large chunks

• 1 cup dried beans (kidney, navy, or cholent mix), soaked overnight

• 1 cup pearl barley

• 2–3 lbs beef (flanken, chuck, or brisket), cut into large pieces

• 1–2 marrow bones (optional, for richness)

• 1 cup kishke (optional, wrapped in foil or parchment if preferred)

• 6–7 cups beef or chicken stock (or water with bouillon)

• 2 Tbsp tomato paste

• 2 Tbsp honey or brown sugar

• 1 Tbsp paprika (sweet or smoked)

• 2 tsp ground cumin

• 1 tsp black pepper

• 2 tsp kosher salt (adjust to taste)

• 2 bay leaves

• 4 eggs in shell (optional, for traditional “overnight eggs”)

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Instructions

1. Sauté base: In a skillet, heat olive oil or schmaltz. Sauté onions until golden. Add garlic and carrots; cook 2–3 minutes. Transfer to crockpot.

2. Layer ingredients: Place potatoes at the bottom of crockpot (they act as a buffer from heat). Add soaked beans, barley, and sautéed vegetables.

3. Add meat & marrow bones: Arrange beef pieces and bones over beans. If using kishke, place it on top. Nestle raw eggs (in shell, uncracked) in a corner.

4. Season & mix: In a bowl, whisk stock, tomato paste, honey, paprika, cumin, pepper, and salt. Pour over contents in crockpot. Add bay leaves.

5. Cook: Cover and cook on low for 12–16 hours. Do not stir while cooking; keep the lid closed.

6. Serve: Before serving, gently remove eggs, peel, and serve alongside cholent. Slice kishke, serve meat, beans, and stew together piping hot.

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Nutritional Information (per serving, approx. 1½ cups)

• Calories: 480

• Protein: 34g

• Carbohydrates: 42g

• Fat: 18g

• Fiber: 9g

• Sodium: 620mg

(Values vary by meat cuts and additions like kishke or marrow bones.)

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Dietary Adaptations

• Gluten-Free: Replace barley with quinoa, millet, or brown rice. Ensure kishke (if used) is gluten-free.

• Vegetarian: Omit meat and bones. Replace with extra beans, mushrooms, and vegetable stock. Add olive oil for richness.

• Lower-Sodium: Use low-sodium broth and reduce added salt.

• Low-Fat: Use leaner cuts of beef and omit kishke.

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Tips & Troubleshooting

• Too Thick? Add hot water or stock in the morning before serving.

• Too Thin? Remove lid for the last 30 minutes to let liquid evaporate slightly.

• Beans Still Hard? Always soak beans overnight. Avoid adding acidic tomato paste until beans are partially cooked (or par-cook beans before assembling).

• Burnt Bottom Layer? Layer potatoes first, and don’t let the crockpot run dry.

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Notes

• Cholent is a traditional Jewish Shabbat stew, designed to cook slowly overnight so it’s ready for the Sabbath meal.

• The flavor deepens the longer it cooks; starting it Friday before sundown ensures a warm, hearty dish for Saturday lunch.

• Every family has its own version—feel free to adjust beans, spices, or grains to your heritage and taste.

• Leftovers keep well refrigerated for 3–4 days or frozen up to 2 months.

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