Monday, 12 February 2018

Tuesday Food Blog - Cholent

A traditional Jewish dish usually cooked for hours overnight before the Sabbath. This version is very 'comfort food' oriented.



  • 2 teaspoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 455g beef stewing steak, cubed
  • 5 large potatoes, cubed
  • 1 sweet potato, cubed
  • 450g baked beans
  • 1 tablespoon ketchup
  • 1 tablespoon barbecue sauce
  • 1 tablespoon prepared mustard
  • 2 teaspoons dried onion soup mix
  • 2 teaspoons seasoned salt
  • 1 teaspoon steak seasoning
  • 90g pearl barley


Prep:20min  ›  Cook:13hr40min  ›  Ready in:14hr 

  1. Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt and steak seasoning and pour in enough water to cover. Bring the mixture to the boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  2. Stir in the pearl barley and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours. (Not being a lover of pearl barley I just left it out.)

God Bless