Spicy Beef and Bean Stew in the Slow Cooker

Spicy Beef and Bean Stew in the Slow Cooker


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This Jewish beef and bean stew, called cholent, is made ahead in the slow cooker so that it can be eaten on the Sabbath when cooking is forbidden.


Serves: 8 

  • 2 teaspoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 500g beef stew meat, cubed
  • 5 large potatoes, cubed
  • 1 sweet potato, cubed
  • 1 (425g) can baked beans
  • 1 tablespoon tomato sauce
  • 1 tablespoon barbecue sauce
  • 1 tablespoon yellow mustard
  • 2 teaspoons dry onion soup mix
  • 2 teaspoons seasoned salt
  • 1 teaspoon steak seasoning
  • 1/2 cup pearl barley

Preparation:20min  ›  Cook:14hours  ›  Ready in:14hours20min 

  1. Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat and quickly brown the pieces on all sides.
  2. Stir in the pearl barley and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.
  3. Stir in the potatoes, sweet potato, baked beans, tomato sauce, barbecue sauce, mustard, onion soup mix, seasoned salt and steak seasoning and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.

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