Hungarian Cholent Slow Cooker Beef-Stew

6 Reviews
80% would make this recipe again

Cholent is a traditional Jewish stew of beef, beans, vegetables and grains, usually simmered overnight for 12 hours or more, and eaten for lunch on Sabbath. It was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.

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Soaking : 8 h Preparation : 20 min Cooking : 7 h
460 calories/serving


1 1/2 cup romano/cranberry beans (dried) 240 g
2 tbsp olive oil 30 mL
1 onions, finely chopped 200 g
1 tbsp paprika 9 g
1/4 tsp cayenne pepper 1 g
4 cloves garlic, finely chopped
1/4 cup pearl barley 50 g
1 stalk celery, chopped 70 g
1 2/3 cup canned tomatoes (diced) 400 g
2 carrots. into 1 cm rounds 200 g
2 parsnips, into 1 cm rounds 190 g
2 potatoes, cut into 7 mm slices 400 g
1 kg stewing beef cubes
3 1/2 cups beef broth, hot 900 mL
1/4 cup arborio rice 45 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

The beans must be soaked in water overnight.

A slow cooker is needed to make this recipe.


  1. Place the beans in a large bowl, cover them with cold water and leave to soak for at least 8 h or overnight.
  2. Drain the beans well, then place them in a large pot, cover with fresh cold water and bring to a boil. Boil them steadily for about 10 min, then drain well and set aside.
  3. Meanwhile, heat the oil in a pan, add the onion and cook gently until softened, about 5 min. Stir in the paprika and cayenne pepper, then cook 1 min with stirring. Transfer to the ceramic cooking pot.
  4. Add the garlic, beans, barley, vegetables, beef and hot broth. Mix well. Cover the slow cooker with the lid and cook 5-6 h on 'low', or until the meat and vegetables are tender.
  5. Add the rice, stir, and season with salt and pepper. Cover and cook on 'high' for a further 45 min, or until the rice is cooked. Serve hot.

Nutrition Facts Table

per 1 serving (440 g)


% Daily Value




13 g

20 %

Saturated 4.5 g
+ Trans 0.3 g

24 %


80 mg


420 mg

18 %


46 g

15 %


11 g

45 %


5 g

Net Carbs

35 g


40 g

Vitamin A

44 %

Vitamin C

30 %


9 %


42 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Copper, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E, Vitamin K
Source of  :
Calcium, Vitamin D
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 4 ½
Fats 2 ½

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6 Reviews (4 with rating only) 80% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

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november 10, 2014 | I would make this recipe again

@Diana C: Indeed this is not gluten-free and infact it does not have the "G" symbol. A gluten-free version exists. Please make the gluten-free version and rate that one.

Useful 0
august 31, 2014

This recipe is not GLUTEN FREE.....barley

Useful 0

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