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Cholent (Sabbath Stew)



  • 6 large potatoes cubed
  • 1 onion chopped
  • 1/2 cup dried barley (exclude on Passover)
  • 1 cup assorted dried beans (limas, black beans, white beans, pink beans–one or all)
  • 1 1/2 to 2 pounds flanked or stew meat (or substitute lamb or chicken)


  1. Season with salt and pepper or any other kind of herbs and spices you prefer for stews (bay leaf, dried tomato powder, pinch of paprika, for example).
  2. Combine all ingredients in a crock pot (vegetables on bottom) and cover with water.
  3. Place crock pot on low setting and cook for 24 hours or until meat is desired tenderness.
  4. Can also be made in a pot on the stove over a very low flame.

Hudson Valley Restaurant Week is back this April 8-21!