Mom's Authentic Kosher Cholent Recipe

Indulge in the comforting, slow-cooked goodness of Mom's Authentic Kosher Cholent Recipe—a timeless Shabbat favorite rich with tradition and flavor. This one-pot wonder is layered with tender beef stew meat, creamy potatoes, hearty pearl barley, and a blend of dried beans, all simmered to perfection in a seasoned broth of smoked paprika, cumin, and garlic. Optional whole eggs are added for an extra touch of authenticity, slowly cooking alongside the stew to develop a unique, savory depth. Perfectly suited for long, low-temperature cooking in a Dutch oven or crockpot, this traditional cholent is ideal for making ahead and serving as a warm, nourishing meal after synagogue or any family gathering. Whether you're celebrating your heritage or exploring Jewish cuisine, this kosher cholent promises to bring the flavors of home to your table.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:960 mins

Total Time:990 mins

Servings: 6

Ingredients

• 2 pounds Beef stew meat (preferably chuck or brisket)
• 2 pieces Large onions, diced
• 4 pieces Large potatoes, peeled and halved
• 1 cup Pearl barley
• 1 cup Dried beans (kidney, pinto, or a blend), soaked overnight
• 4 pieces Garlic cloves, minced
• 4 pieces Eggs, raw and unpeeled (optional)
• 6 cups Beef or chicken stock
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 2 tablespoons Vegetable oil
• 0 cups Water (as needed)

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Add the diced onions and sauté until they are softened and golden brown, around 5-7 minutes.

Step 3

Add the beef stew meat to the pot and sear it on all sides until nicely browned, about 5 minutes.

Step 4

Stir in the minced garlic, salt, black pepper, smoked paprika, and ground cumin, and cook for 1-2 minutes to release the spices' aroma.

Step 5

Layer the soaked beans, pearl barley, and potatoes over the meat but do not stir.

Step 6

If using, nestle the raw, unpeeled eggs gently on top of the mixture.

Step 7

Pour in the beef or chicken stock, ensuring the ingredients are fully submerged. If needed, add water to cover everything by about 1 inch.

Step 8

Bring the mixture to a boil over medium-high heat, then reduce the heat to low.

Step 9

Cover the pot tightly with a lid and transfer it to a preheated 200°F (93°C) oven or leave it on the stovetop over the lowest heat setting.

Step 10

Cook the cholent low and slow for at least 16 hours, preferably overnight, stirring once or twice during cooking to prevent sticking or burning.

Step 11

Before serving, carefully remove the eggs, peel them, and place them back into the pot or serve them whole alongside the cholent.

Step 12

Spoon the cholent into bowls, ensuring each serving has a mix of meat, beans, barley, and potatoes. Serve hot and enjoy!

Nutrition Facts

Serving size	(4746.1g)

Amount per serving	% Daily Value*
Calories	5102.7

Total Fat 239.8g	0%
Saturated Fat 86.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1499.7mg	0%
Sodium 10792.7mg	0%
Total Carbohydrate 494.5g	0%
Dietary Fiber 77.6g	0%
Total Sugars 30.1g
Protein 281.8g	0%

Vitamin D 164IU	0%
Calcium 627.4mg	0%
Iron 50.2mg	0%
Potassium 10553.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 21.4%

Carbs: 37.6%