Savory Moments

Cholent is a thick, hearty stew that is traditionally served during sabbath within the Jewish community. It is full of rich flavors and provides a beautiful amount of nutrition to feed families on their faith's day of rest. Sabbath falls on Friday night when the sun sets and doesn't end until the first three stars fall on Saturday night. It is believed that during this time you take to rest your mind and your body and practice with one's family. You wouldn't use electricity or turn on your stove or even fold your laundry. This day is taken to relax and enjoy what has been given to us and this stew aids in this wonderful ritual by cooking away on the counter all day and taking very minimal effort during this day of rest. While still being a warm, comforting, and nourishing way to feed families everywhere. 

Ingredients

About a pound of chuck steak

Potatoes

Onions

Dried 15 bean mix

Lentils

Barley

Cumin

Creole (Tonys)

Paprika

Beef bouillion

Garlic

Garlic powder

Onion powder

Pepper 

Salt

Water

Vegetable oil

Prep work

Take your chuck steak piece and cube into quarter inch squares

Cube your potatoes and dice the onions, mince your garlic or if you're like me, put aside 2 spoonfuls of your jarlic

6 hours before ready to eat

 Take your slow cooker and set it to low and coat the bottom in 2 tablespoons of your favorite oil (I use vegetable usually) 

Place your cubed steak in the bottom over the bed of oil. Then put the diced onions and minced garlic (or jarlic) over the steak

Top that off with the cubed potatoes before proceeding with the garlic powder, cumin, creole, onion powder, bouillon powder or cubes whatever you got, and paprika. 

Cover that mixture with the 15 bean mix and lentils 

Lastly, fill your slow cooker with water until the entire contents is completely submerged 

Place on the lid and let it cook for the next 6 hours, checking on it and stirring it periodically

After the time and everything has combined into a thick stew, serve and enjoy