Spicy Beef and Bean Stew in the Slow Cooker

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    Spicy Beef and Bean Stew in the Slow Cooker

    Spicy Beef and Bean Stew in the Slow Cooker

    (12)
    14hours20min


    19 people made this

    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
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    (12)

    Reviews in English (12)

    by
    29

    Well, I made this for dinner today. First, if Fall had a taste, this is what it would taste like! I browned the beef, added the onions,garlic & salt. Put in CP added the rest, Including the pearl barley. I ran it on high for a couple hours and turned it down to low when I left for work. I checked it a couple of times. Please do not cook beef till tender before you add it to the cp. I did it the way I said and the meat was more then fork tender. I had it cooking from 6am till 4:30pm. My hubby liked it a lot! This stew has soo many flavors going on. You get a chunk of beef in one bite and then you get a yam. As I was making this dish, I was thinking, these items don't go together, but some how they work very well with each other. I served it with mixed veggies and buttered sourdough bread. I will make this againThank You Very much Basg! One perfect meal for the up coming season!!  -  28 Sep 2009  (Review from Allrecipes USA and Canada)

    by
    18

    Gave it three stars only because the recommendation to use 1/2 cup of barley was off. It should be a 1/4 or less or not at all. I like barley, but doing this in the crock pot with so many starchy potatoes made this turn mushy. And, on top of that the barley absorbed a lot of the sauce/gravy. I would also step up the seasoning and probably double most of the recommendations.  -  05 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    8

    This was pretty good, although I don't think my kids liked it. They SAID they liked it, but then they only ate about half of their portions and put the rest back. That's okay...more leftovers for me to enjoy!! I used beef broth instead of water for more flavor and had to leave out the sweet potato because I forgot to buy one. I also did not do the stovetop step. I browned the beef and put it in the crock pot, then sauteed the onions and garlic and added them to the crock pot with the rest of the ingredients. I cooked it on high for about 5-1/2 hours and everything was perfectly tender. Contrary to the feelings of another reviewer, I found the amount of barley to be just right. I'll probably make this again with the sweet potato, because I'm sure it adds some great flavor to the dish.  -  01 Feb 2010  (Review from Allrecipes USA and Canada)

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