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“Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!”
20hrs 20mins

Ingredients Nutrition

  • 1 lb beef flank steak, cubed
  • 1 cup dried beans, one variety or mixed
  • 1 cup pearl barley
  • 2 yellow onions, cut in quarters
  • 6 red potatoes, peeled or scrubbed with skin on
  • salt, pepper, onion powder to taste (you'll need a lot more than you think)
  • 1 (14 ounce) can baked beans (optional)
  • 1 slice kishka (optional)
  • 3 tablespoons honey (optional)
  • 2 tablespoons ketchup (optional)
  • 1 teaspoon chili powder (optional)


  1. Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!

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