Cholent

Ingredients

• 1.5 lbs beef chuck, cut into 2-inch cubes
• 1 cup pearl barley
• 3 medium Yukon Gold potatoes, quartered
• 1 large onion, diced
• 4 cloves garlic, smashed
• 1 cup dried kidney beans, soaked overnight
• 2 tbsp tomato paste
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1.5 tsp kosher salt
• 2 tbsp vegetable oil
• 4 cups beef broth
• 1 cup water
• 2 bay leaves
• 1 tbsp honey

Steps

1. 1

   1. Heat oil in a large Dutch oven over high heat and sear the beef cubes on all sides until deeply browned, about 3-4 minutes per side, then transfer to a plate.

2. 2

   2. Reduce heat to medium, add the onion and garlic to the same pot, and cook until softened and golden, about 5 minutes. Stir in the tomato paste, both paprikas, and honey, cooking for 1 minute until fragrant.

3. 3

   3. Return the beef to the pot and nestle in the drained beans, potatoes, and barley, then pour in the broth and water. Tuck in the bay leaves and season with salt and pepper.

4. 4

   4. Bring the pot to a boil, then reduce to the lowest possible simmer, cover tightly with a lid, and cook for a minimum of 8 hours — or transfer to a 200°F (93°C) oven overnight for 10-12 hours.

5. 5

   5. Before serving, stir gently to incorporate the thickened broth, taste and adjust seasoning, and remove the bay leaves. Ladle into deep bowls.