Brisket, Kidney Bean and Barley Stew

    Brisket, Kidney Bean and Barley Stew

    1save
    8hours15min


    11 people made this

    Traditional known as 'Chulent' this Jewish food is often served for Sabbath lunch. The longer you can leave it in the slow cooker the better.

    Ingredients
    Serves: 8 

    • 250g beef brisket, cubed
    • 6 potatoes, diced
    • 1/4 cup dry kidney beans
    • 1/2 cup barley
    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 2 tablespoons honey
    • 1 tablespoon tomato sauce
    • 1 tablespoon barbecue sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon onion soup mix
    • 1 tablespoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon paprika

    Directions
    Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

    1. Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, tomato sauce, barbecue sauce, soy sauce, onion soup mix, salt, pepper and paprika in a slow cooker.
    2. Cook on High for 1 hour. Turn to Low and continue cooking for another 7 hours.

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    Reviews (1)

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    This was quite nice in the end. Would have also tasted great with sweet potato. Forgot the barley which meant there was a lot of juice, but no matter, still tasted nice. - 06 Mar 2011

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