Grandma Rose's Cholent Stew Recipe
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Category: |
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Ingredients: |
Ingredients: • 3 onions, quartered
• 4 tablespoons vegetable oil
• 4 pounds chuck roast, cut into large chunks
• 1 cup dry kidney beans (optional)
• 1 cup dried pinto beans (optional)
• 1 cup pearl barley
• 5 large potatoes, peeled and cut into thirds
boiling water to cover
• 1 1 ounce package dry onion soup mix
• 1 1 ounce package dry mushroom soup mix
• 2 cloves garlic-crushed
• salt and pepper to taste
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Directions: |
Directions:In a large oven-safe pot or roasting pan, saute the onions in the oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes.
Mix in dry soup mix and garlic cloves. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F Cover pot tightly, and place in the preheated oven. Allow to cook overnight for at least 15 hours.
Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes. |
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Personal
Notes: |
Personal
Notes: This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 15 hours or more on a very low flame: 8 to 10 servings. I amended this recipe slightly to reproduce what I observed as a child. Grandma Rose used to make this sometime, when we were growing up in NYC in the 40s. She put all the ingredients in a brown paper bag in a big stewing pot and slow-cooked it in the oven for about 15 hours or more. A good way to treat a tough cut of beef! Came out tender as can be, and delicious. This recipe doesn't talk about use of a brown paper bag. I guess nowadays an electric slow-cooker might be used instead of the oven. -- Albert
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