Brisket, Kidney Bean and Barley Stew

    Brisket, Kidney Bean and Barley Stew

    (9)
    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 and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    0

    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

    by
    13

    Tanya- you are right. I neglected to mention the most important part- to cover the ingredients with water! Thank you for pointing that out  -  05 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    11

    This is the best chulent, since I found this recipe this is how I make it all the time. Chulent is a Jewish dish cooked usually for Sabbath and not a stew. The only changes that I did is that I cooked the onion in about 2-3 tbsp. of oil until is soft and translucent and added to the slow cooker and mixing with everything, I didn't use garlic and I used beef brisket and bone in, skinless chicken breast( my husband prefers the chicken). Also I covered with water and on top of everything I put some whole, in shell and uncooked eggs. When the chulent is ready you will remove their shells, they will have a dark colour and are very good. I forgot to mention that before I put the eggs in I washed them very well with dish soap. Thank you Niki11784 for a wonderful recipe.  -  09 Jan 2010  (Review from Allrecipes USA and Canada)

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