Bean and Barley Cholent

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Sooooo comforting on a cold day. I make this a lot in the winter, Shabbat or not.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 ServingsServings

Ingredients

  • 1 pound dried beans
  • 1/4 cup vegetable oil
  • 2 large onions, sliced
  • 4 cloves garlic, chopped
  • 2 pounds cut up stewing beef or veal
  • 3-4 meaty beef bones
  • 1/2 cup dried peas
  • 1/2 cup barley
  • 4 carrots, cut into chunks
  • 4 stalks celery, cut into chunks
  • 2-3 sprigs fresh thyme
  • 2 teaspoons paprika
  • Salt to taste

Preparation

Preparation

1 Cover the beans with water and let them rest overnight, or for at least 8 hours. Or cover the beans with water in a large pot, bring the water to a boil and cook for 2 minutes.
2 Remove the pan from the heat, cover the pan and let the beans rest for one hour. Drain and set aside.
3 Add the onions and garlic and cook, turning the vegetables occasionally, for 5-6 minutes or until beginning to brown. Remove the vegetables and set aside.
4 Add the meat and bones to the casserole and cook, turning the pieces occasionally, for 5-6 minutes or until lightly browned. Return the vegetables to the pan.
5 Add the drained beans, dried peas, barley, carrots, celery, thyme, paprika and salt to taste. Add 8 cups water. Stir.
6 Cover the casserole. Place in a cold oven. Turn heat to 225 degrees. Cook for 8 hours or overnight.

Special instructions

Sooooo comforting on a cold day. I make this a lot in the winter, Shabbat or not.