Hungarian Style Cholent (Bean Stew)

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,397.6
  • Total Fat: 71.4 g
  • Cholesterol: 147.4 mg
  • Sodium: 199.3 mg
  • Total Carbs: 122.1 g
  • Dietary Fiber: 27.4 g
  • Protein: 71.5 g

View full nutritional breakdown of Hungarian Style Cholent (Bean Stew) calories by ingredient


Introduction

Our family's fav cholent: light, potato-less, soupy. A Shabbos staple.

Meat can vary - I've used cubed chuck, bone-in flanken, cheek meat, lamb, and these days, kalky. As long as it's not too fatty (cut off any extraneous fat), it's all good. After hours over a slow fire, the meat will soften and fall apart. I use any leftovers as a super stock base for a hearty veggie soup. Our family's fav cholent: light, potato-less, soupy. A Shabbos staple.

Meat can vary - I've used cubed chuck, bone-in flanken, cheek meat, lamb, and these days, kalky. As long as it's not too fatty (cut off any extraneous fat), it's all good. After hours over a slow fire, the meat will soften and fall apart. I use any leftovers as a super stock base for a hearty veggie soup.
Number of Servings: 1

Ingredients

    1 medium to large onion, sliced
    1/4 C. grapeseed or other oil
    generous sprinkling of paprika
    1 C. white beans, rinsed
    1/4 C. barley
    8-10 C. water
    1/2 lb. beef chuck or flanken
    salt and pepper, to taste

Directions

Saute onions until glossy and slightly caramelized. Add paprika and black pepper. Stir to coat onions. Add white beans and water. Stir in barley. Cover and bring to a boil, then lower to a simmer. Cut up meat into large chunks and add to stew. Add salt after a couple of hours (as salt inhibits beans from softening). Cook over low fire at least 5 hours or overnight (can transfer to a crockpot) until ready to serve.

Number of Servings: 1