Skip to main content

Classic Cholent

Classic Cholent

Growing up in my house, my father prepared a traditional Ashkenazi cholent every Friday afternoon with meat, potatoes, onions, barley, beans, and kishke. When I woke up on Shabbat morning, I would come right downstairs to taste a bite. I can still smell the savory aroma of the slow-cooked beef stew and to this day, cholent remains my favorite Shabbos morning breakfast.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 yellow onions, chopped                 
  • 2 small potatoes, cubed
  • 2 pounds beef stew meat, cubed
  • 2-4 marrow bones, optional
  • 1 cup pearl barley
  • 1⁄2 cup kidney beans
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1⁄2 teaspoon chili powder
  • 2 tablespoons honey
  • 1 kishka, optional
  • 3-4 cups of water
  • Salt and pepper to taste


1. Place the onions and potatoes in the bottom of the slow cooker.

2. Top with the beef stew meat and marrow bones. Sprinkle the meat with salt and pepper. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder.

3. Drizzle the top of the cholent with honey, top with the kishka, then pour the water over the top to cover the beans. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine