Why You’ll Love this Jewish Cholent
Tradition meets comfort in every spoonful of this Jewish cholent. The rich aroma that fills your home as it simmers overnight isn’t just cooking—it’s history in the making.
Tender chunks of meat that practically melt alongside perfectly softened beans and barley? Heaven. And those potatoes that absorb all the savory flavors? They’re the hidden treasure everyone fights over.
What makes this recipe special is its set-it-and-forget-it nature. While you’re enjoying your Sabbath rest, your cholent works its magic, transforming simple ingredients into something that tastes like your grandmother spent hours perfecting it.
What Ingredients are in Jewish Cholent?
Traditional Jewish cholent is a beautiful symphony of humble ingredients that transform during their long, slow cooking process. The foundation of this beloved Sabbath stew consists of hearty proteins, filling starches, and aromatic seasonings that meld together over many hours.
The magic happens when these simple components have time to share their flavors with one another, creating something far greater than the sum of its parts.
- 1½ pounds cubed meat (chuck or flanken)
- 3 tablespoons onion soup mix
- ¼ cup tomato paste
- 1 large onion
- 2 tablespoons oil
- 2 tablespoons brown sugar
- 8-10 small potatoes
- ½ cup barley
- ½ cup beans (lima, kidney or chickpeas)
- Water
What makes cholent so wonderful is its adaptability across generations and regions. While this recipe calls for beef, some families might use chicken or even create a vegetarian version.
The bean selection is flexible too—soaking them overnight is crucial, though. Many Jewish households have their own special additions: some throw in kishke (a traditional stuffed casing), others add eggs that cook in their shells and turn deliciously brown, and some include marrow bones for extra richness.
The beauty of cholent lies in how it carries both tradition and personal family touches in every spoonful.
How to Make this Jewish Cholent
The magic of cholent begins with preparation the night before. Start by soaking 1/2 cup of beans overnight, whether you’re using lima, kidney, or chickpeas, and give them a good rinse in the morning. While you’re at it, rinse 1/2 cup of barley too—this little step helps remove excess starch.
Next, heat 2 tablespoons of oil in a large frying pan and add 1 large onion, frying until it reaches that beautiful golden-brown color that signals all the sweetness has been coaxed out. Then add your 1 1/2 pounds of cubed meat (chuck or flanken work wonderfully) to the same pan and brown it on all sides, letting those rich, meaty flavors develop.
Now comes the sauce creation—the heart of your cholent’s flavor profile. Into the pan with your browned meat, add 1/4 cup tomato paste, 3 tablespoons onion soup mix, and 2 tablespoons brown sugar, along with 1 cup of water. Let this mixture simmer gently with the lid on for about 20 minutes, allowing the flavors to meld together.
Meanwhile, your slow cooker becomes the vessel for transformation. Place 8-10 small peeled potatoes (whole or chunked, depending on your preference) at the bottom, followed by your soaked beans and rinsed barley. Pour the meat mixture over everything and gently stir to combine.
Add just enough water—about 3/4 to 1 cup—until the ingredients are barely covered. The key here isn’t to drown your cholent, just to give it enough moisture for its long, slow journey. Set your crockpot to low right before Sabbath begins, and the most difficult part follows—waiting patiently as your home fills with the most comforting aroma imaginable.
For easier preparation of your ingredients, a quality professional food processor can significantly reduce your chopping and mixing time while ensuring consistent results.
After cooking overnight, let the cholent rest for about 15 minutes before serving, allowing the flavors to settle into their final, harmonious state.
Jewish Cholent Substitutions and Variations
While every Jewish family guards their cholent recipe like a treasured heirloom, the beauty of this dish lies in its incredible flexibility.
You can swap chuck for brisket, or go vegetarian by omitting meat entirely and doubling the beans.
No barley? Rice works in a pinch, though it’s less traditional. My Sephardic friends use rice and add eggs in their shells—they emerge with gorgeous brown yolks.
Some families prefer sweet potato chunks mixed with regular potatoes, while others add kishke or kugel on top.
The secret? Making it your own, respecting tradition while creating something your family will crave.
What to Serve with Jewish Cholent
Now that you’ve perfected your family’s cholent recipe, let’s talk about what accompanies this legendary one-pot wonder.
I always recommend fresh challah bread for sopping up those rich, savory juices. Nothing beats tearing into warm bread alongside your steaming bowl of cholent.
A crisp cucumber salad provides the perfect contrast to the hearty stew—just slice thin, add vinegar, salt, and dill. Simple, invigorating.
For beverages? A robust red wine or dark beer complements the depth of flavors nicely.
Or stick with tradition and serve strong black tea, especially on cold Sabbath afternoons when comfort matters most.
Final Thoughts
After spending countless hours perfecting this cholent recipe, I’m convinced that its magic lies not just in the ingredients, but in the tradition it represents. There’s something deeply moving about preparing a dish that Jewish families have enjoyed for centuries, simmering slowly as they observe Shabbat.
The rich aromas that fill your home, the tender meat that falls apart at the touch of a fork, the creamy beans and barley—it all creates more than just a meal. Don’t you think the best recipes connect us to our heritage? This humble one-pot wonder does exactly that, warming both body and soul.
