Cholent

Ingredients

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

Steps

1. 1

   1. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides, then set aside.

2. 2

   2. In the same pot, sauté the onion and garlic until softened and golden, about 5 minutes. Stir in the tomato paste, honey, sweet paprika, smoked paprika, salt, and pepper, cooking for 1 minute until fragrant.

3. 3

   3. Return the beef to the pot and add the drained kidney beans, barley, potatoes, bay leaves, and thyme. Pour in the beef broth and enough water to just cover everything.

4. 4

   4. Bring the pot to a boil, then reduce heat to the lowest possible setting. Cover tightly with a lid and cook for at least 8 hours, or overnight, until the broth is thick, the beans are tender, and the beef is falling apart.

5. 5

   5. Before serving, remove the bay leaves, taste and adjust seasoning, and give the stew a gentle stir. Ladle into bowls and serve directly from the pot.