10 Traditional Jewish Cholent Recipes

Moms and grandmas have been perfecting cholent for generations—a slow-cooked Sabbath stew that’s pure comfort. Whether you love it with tender beef, hearty beans, or a rich kishke layer, these 10 traditional recipes capture that soul-warming magic. Ready to fill your kitchen with that irresistible aroma? Let’s dive in!

Classic Beef Cholent

Yes, the secret to a perfect Sabbath stew is all in the slow cooking. This classic beef cholent features tender chuck, creamy white beans, and hearty potatoes simmered overnight until deeply flavorful. Follow these steps for a foolproof, comforting meal.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 480 minutes

Ingredients

Main Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 cup dried white beans, soaked overnight
• 3 medium potatoes, peeled and quartered
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 4 cups beef broth
• 2 bay leaves
• 2 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat.
2. Season beef cubes with salt and pepper, then sear in batches until browned on all sides, about 4 minutes per batch.
3. Transfer browned beef to a plate and set aside.
4. Reduce heat to medium, add diced onions to the pot, and cook until softened, about 5 minutes.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in tomato paste, paprika, and cumin; cook for 2 minutes to toast the spices. (Tip: Toasting spices deepens their flavor.)
7. Return beef to the pot, then add soaked and drained white beans, quartered potatoes, bay leaves, and beef broth.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 8 hours or overnight. (Tip: Do not remove the lid during cooking to retain moisture.)
9. Check after 8 hours: the beef should be fork-tender and beans creamy. (Tip: If the stew is too thick, add a bit of water or broth.)
10. Remove bay leaves before serving.
11. Adjust seasoning with additional salt and pepper if needed.
12. Serve hot, garnished with fresh parsley if desired.

A bowl of this cholent is pure comfort—the meat falls apart, the beans are silky, and the potatoes soak up all the savory goodness. It's even better the next day, making it perfect for meal prep or a cozy weekend dinner.

Spicy Sephardic Cholent

A hearty and aromatic Sephardic stew, this Spicy Cholent combines tender beef, creamy chickpeas, and bold North African spices for a comforting one-pot meal. Slow-cooked to perfection, it fills your kitchen with an irresistible fragrance.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 300 minutes

Ingredients

Meat and Legumes

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 cup dried chickpeas, soaked overnight and drained

Aromatics and Spices

• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Liquid and Oil

• 3 tablespoons olive oil
• 4 cups beef broth
• 2 tablespoons tomato paste

Instructions

1. Preheat your oven to 325°F.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Tip: Use a heavy pot to maintain even heat and prevent scorching.
3. Pat the beef cubes dry with paper towels, then season lightly with a pinch of salt and pepper. Add half the beef to the pot without crowding; sear for 3-4 minutes per side until deep brown. Transfer to a plate and repeat with remaining beef. Tip: Browning in batches ensures a good crust, not steaming.
4. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
5. Add the minced garlic, cumin, and smoked paprika; stir constantly for 30 seconds until fragrant.
6. Stir in the harissa paste and tomato paste; cook for 1 minute, coating the aromatics.
7. Pour in the beef broth, scraping up any browned bits from the bottom. Bring to a simmer.
8. Add the soaked and drained chickpeas and the browned beef back into the pot. Stir in the remaining 1/2 teaspoon pepper and 1 teaspoon salt. Tip: Skim any foam that rises to the top for a clearer broth.
9. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 5 hours, checking halfway to ensure there's enough liquid; add a splash of water if needed. Tip: The stew is done when the beef is fork-tender and the chickpeas are creamy.
10. Remove from oven and let rest for 10 minutes. Taste and adjust salt or harissa if desired. The flavor deepens as it rests.

Packed with deep, smoky heat and tender meat, this cholent is best served over fluffy couscous or with crusty bread to soak up the rich gravy. The chickpeas melt in your mouth, making every spoonful a comforting delight.

Ashkenazi Sweet Cholent

Beginning your journey into Ashkenazi cuisine, this Sweet Cholent combines tender beef, hearty barley, and potatoes with a subtle sweetness from honey and cinnamon. Perfect for a comforting meal, it’s a one-pot wonder that fills your home with warm aromas.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

Main Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 4 medium potatoes, peeled and cubed (about 2 cups)
• 6 cups beef broth
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 250°F. Pat the beef cubes dry with paper towels; this helps them brown better.
2. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat until shimmering. Add the beef cubes in a single layer (work in batches if needed) and sear for 2–3 minutes per side until deeply browned. Transfer browned beef to a plate.
3. Reduce heat to medium, add the diced onion to the pot, and sauté for 5 minutes until translucent, scraping up any browned bits from the bottom. Add the minced garlic and cook for 1 minute until fragrant.
4. Return the beef to the pot. Add the rinsed barley, cubed potatoes, beef broth, honey, ground cinnamon, salt, and pepper. Stir well to combine. Bring the mixture to a gentle simmer on the stovetop.
5. Once simmering, cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 8 hours, or until the beef is fork-tender and the barley and potatoes are soft. Do not open the oven frequently, as consistent temperature is key.
6. After 8 hours, carefully remove the pot from the oven. The cholent will have a thick, stew-like consistency. Taste and adjust salt or honey if desired; remember that flavors deepen as it sits.
7. Let the cholent rest for 10 minutes before serving. Tip: If the surface is oily, skim off excess fat with a spoon for a cleaner finish.

Come serving time, the meat should be fork-tender and the broth thickened to a rich, savory-sweet gravy. The honey and cinnamon create a delicate sweetness that complements the beef and barley beautifully. Serve it over rice or with crusty bread to soak up every drop, and enjoy a taste of tradition.

Chicken Cholent

Get ready to transform your Shabbat table with a lighter yet deeply satisfying Chicken Cholent. This version swaps traditional fatty cuts for tender chicken thighs, white beans, and root vegetables, all slow-cooked to perfection. It's a comforting, flavorful dish that feels luxurious without the heaviness.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 2 lbs skinless bone-in chicken thighs
• 1 cup dried white beans, soaked overnight and drained
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 large parsnip, peeled and diced
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups low-sodium chicken broth
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 4 minutes per side, until golden. Remove and set aside.
2. In the same pot, add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute more.
3. Add tomato paste, paprika, cumin, turmeric, salt, and pepper. Cook, stirring, for 2 minutes until fragrant.
4. Add carrots, celery, potatoes, parsnip, and soaked white beans. Stir to coat with spices.
5. Pour in chicken broth, scraping up any browned bits. Return chicken thighs to pot, nestling them into the vegetables.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 6 hours, or until beans are tender and chicken is falling off the bone. Do not lift the lid often to maintain heat.
7. Taste and adjust seasoning if needed. Shred chicken meat off bones and discard bones before serving.

Rich and velvety, this Chicken Cholent offers a beautiful balance of tender meat, creamy beans, and sweet root vegetables. Serve it with fresh challah or crusty bread to soak up the fragrant broth. For a modern twist, top with fresh parsley and a squeeze of lemon.

Vegetarian Cholent

Your search for a hearty, meatless stew ends here with this vegetarian cholent. Packed with mushrooms, beans, and potatoes, this slow-cooked dish captures all the rich, savory flavors of the classic without the meat.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 4 minutes

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dried great northern beans, soaked overnight and drained
• 2 large russet potatoes, peeled and cut into 1-inch chunks
• 1/2 cup pearl barley
• 4 cups vegetable broth

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the minced garlic, diced carrots, and diced celery. Cook for another 3 minutes, stirring frequently.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 7 minutes. Tip: Don't overcrowd the pan; let the mushrooms brown in a single layer for deeper flavor.
4. Stir in the tomato paste, smoked paprika, ground cumin, bay leaves, salt, and black pepper. Cook for 1 minute until fragrant.
5. Add the soaked and drained beans, potato chunks, pearl barley, and vegetable broth. Stir everything together. Tip: For a thicker stew, use only 3 cups of broth, or add more later if needed.
6. Bring the stew to a boil over high heat, then reduce the heat to low, cover, and simmer for 4 hours. Stir occasionally to prevent sticking. Tip: Check the liquid level after 2 hours; if it looks dry, add more broth or water.
7. After 4 hours, the beans should be tender and the barley cooked through. Remove the bay leaves. Taste and adjust salt and pepper if needed. Tip: For an even richer flavor, let the cholent rest for 10 minutes before serving.
8. Serve hot, garnished with fresh parsley if desired.

With its deep, savory broth and tender vegetables, this cholent delivers comfort in every spoonful. Serve it with crusty bread for dipping or over rice to soak up the juices.

Lamb and Pear Cholent

Classic comfort food gets a sweet and savory upgrade with this Lamb and Pear Cholent. By slow-cooking lamb shanks with dried pears and chickpeas, the meat becomes fall-apart tender and the broth rich with fruity undertones. This methodical approach ensures even beginners can achieve a deeply flavorful stew.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 360 minutes

Ingredients

For the Cholent

• 2 tablespoons olive oil
• 3 pounds lamb shanks (about 2-3 shanks)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup dried pears, halved
• 1 cup dried chickpeas, soaked overnight and drained
• 4 cups beef broth
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

1. Soak the dried chickpeas overnight in cold water, or use canned chickpeas (drained and rinsed) to skip this step.
2. Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4 minutes per side. Work in batches if needed to avoid crowding.
4. Transfer the lamb to a plate. Reduce heat to medium, add the diced onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
5. Stir in the paprika and cumin, cooking for 30 seconds until fragrant.
6. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
7. Add the soaked chickpeas, dried pears, potato chunks, bay leaves, and the browned lamb shanks. Bring to a boil.
8. Cover the pot and transfer to a preheated 300°F oven. Cook for 6 hours, or until the lamb is fork-tender. Check after 4 hours; if the liquid level is low, add a splash of water.
9. Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.

Don't be deterred by the long cook time—the result is a deeply savory stew with sweet pear notes. The lamb shanks become so tender they fall off the bone, and the chickpeas absorb all the flavorful broth. Serve with crusty bread or over rice for a complete meal.

Gluten-Free Cholent

Cooking a hearty, gluten-free cholent is simpler than you might think, and the results are deeply satisfying. This slow-cooked stew combines tender beef, potatoes, sweet potatoes, and beans without barley, making it perfect for those who avoid gluten. Let's walk through each step to ensure a perfectly cooked dish.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

For the Cholent

• 1.5 lbs beef chuck, cut into 2-inch cubes
• 2 medium potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 cup dried kidney beans, soaked overnight and drained
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups gluten-free beef broth
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and sear on all sides until browned, about 3-4 minutes per side. Tip: Don't overcrowd the pan; work in batches if needed for even browning.
2. Remove beef and set aside. In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Stir in tomato paste, paprika, cumin, salt, and pepper. Cook for 1 minute to toast the spices.
4. Return beef to the pot. Add soaked and drained kidney beans, cubed potatoes, and cubed sweet potato. Pour in beef broth, ensuring ingredients are mostly submerged.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 8 hours (or transfer to a 200°F oven overnight). Tip: For best results, cook on low heat; cholent improves with long, gentle cooking.
6. After 8 hours, check seasoning and adjust if needed. The meat should be fork-tender and the beans fully cooked. Tip: If the stew is too thick, add a little hot water; if too thin, uncover and cook for an additional 20 minutes.

Perfectly cooked cholent has a rich, savory broth with melt-in-your-mouth beef and creamy beans. Serve it hot with a side of pickles or a simple salad for a complete meal. The leftovers are even better the next day!

Egg-Inclusive Cholent (Haminados)

Looking for a hearty weekend project? This egg-inclusive cholent, also known as haminados, is a classic slow-cooked dish where beef, beans, and whole eggs meld into a rich, creamy stew. Perfect for a beginner, this methodical recipe guides you through each step to achieve that coveted brown, silky texture.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

For the Cholent

• 2 lbs beef chuck, cut into 2-inch chunks
• 1 cup dried navy beans, soaked overnight and drained
• 6 large eggs, in shell, rinsed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 6 cups water

Instructions

1. Soak the navy beans in plenty of water overnight, or for at least 8 hours. Drain and set aside.
2. Preheat your oven to 200°F. Position a rack in the lower third.
3. Cut the beef chuck into 2-inch chunks, trimming any large pieces of fat but leaving some for flavor.
4. In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Add the beef chunks in a single layer—do not overcrowd—and brown on all sides, about 5 minutes total. Work in batches if necessary.
5. Reduce heat to medium. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
6. Add the drained beans, water, salt, black pepper, and paprika. Stir to combine and bring to a gentle simmer.
7. Gently place the whole eggs into the liquid, ensuring they are mostly submerged. Do not crack them.
8. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 7 to 8 hours, or until the beef is fork-tender and the beans are creamy. Check occasionally to ensure the liquid level is sufficient; add a little hot water if needed.
9. Remove the pot from the oven. Carefully lift out the eggs and set them aside. Serve the cholent in bowls, with each portion accompanied by one egg. The egg whites will be brown and the yolks creamy from the long cooking.

Let the cholent rest for 10 minutes before serving—the flavors deepen as it settles. The eggs, with their brown tinted whites and rich yolks, add a unique texture to each bite. For a traditional touch, serve with challah or crusty bread to soak up the savory broth.

Moroccan Cholent (Skhina)

Before you start this slow-cooked Moroccan stew, gather all your ingredients. This hearty dish, known as Skhina, combines beef, chickpeas, sweet potatoes, and dates with warm spices for a comforting meal.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 4 minutes

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cut into chunks
• 1 cup pitted dates
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups beef broth, low sodium
• 1 tbsp tomato paste

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef cubes on all sides until browned, about 4-5 minutes per batch. Transfer seared beef to a plate. Tip: Avoid overcrowding the pot to ensure proper browning, which develops deep flavor.
2. Reduce heat to medium and add diced onion. Sauté until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in ground cumin, paprika, turmeric, cinnamon, ginger, salt, and black pepper. Cook for 1 minute, stirring constantly, until spices are aromatic.
5. Add tomato paste and stir to coat the onion mixture, cooking for another minute.
6. Pour in beef broth and bring to a simmer, scraping the bottom to deglaze the pot.
7. Return the seared beef and any accumulated juices to the pot. Add the drained chickpeas, sweet potato chunks, and pitted dates. Stir to combine.
8. Cover the Dutch oven with a tight-fitting lid and transfer to an oven preheated to 300°F. Cook for 4 hours, or until the beef is fork-tender and the sweet potatoes are soft. Tip: For even cooking, check halfway through and stir gently. If the liquid reduces too much, add a splash of water.
9. Remove from oven and let rest uncovered for 10 minutes before serving. Taste and adjust salt if needed. Tip: The flavors meld beautifully overnight; this dish tastes even better the next day.

Zesty with a hint of sweetness from the dates, this cholent is perfect served over couscous or with crusty bread. The tender beef and creamy chickpeas create a satisfying one-pot meal that improves with time.

Barley and Beef Cholent

You might think cholent is only for Shabbat, but this barley and beef version is perfect for any slow-cooked weekend meal. The combination of tender flanken, chewy barley, and creamy kidney beans creates a deeply satisfying texture. Let's break it down step by step so you can master this classic Ashkenazi dish.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 300 minutes

Ingredients

• 2 lbs beef flanken
• 2 tbsp vegetable oil
• 2 large onions (diced)
• 4 cloves garlic (minced)
• 1 cup pearl barley
• 1 can (15 oz) kidney beans (drained and rinsed)
• 2 large potatoes (cut into chunks)
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water

Instructions

1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sear the beef flanken pieces on all sides until deeply browned, about 3-4 minutes per side. Tip: Don't crowd the pot—work in batches if needed to ensure a good sear.
3. Remove the beef and set aside. Reduce heat to medium and add the diced onions. Cook until softened and translucent, about 5 minutes, scraping up any browned bits.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Return the beef to the pot. Sprinkle the paprika, salt, and black pepper over everything and stir to coat.
6. Add the pearl barley, kidney beans, and potato chunks. Pour in the water, stirring gently to combine. Tip: For a deeper flavor, use beef broth instead of water.
7. Bring to a boil, then reduce heat to low and cover the pot tightly. Let it simmer gently for 4 to 5 hours, or until the beef is fork-tender and the barley is soft. Tip: If using a slow cooker, transfer everything after searing and cook on low for 8 hours.
8. Check the pot occasionally and add a splash of water if it looks too dry. The cholent should be thick but not paste-like.
9. Once cooked, taste and adjust salt and pepper if needed. Let it rest uncovered for 10 minutes before serving.

After hours of simmering, the cholent emerges with a rich, savory broth and tender beef. The barley absorbs the flavors, giving each spoonful a satisfying chew. Serve with crusty bread or over rice for a hearty meal.

Conclusion

Don’t let these comforting cholent recipes sit untried! They’re perfect for cozy Shabbat dinners or a hearty weekend meal. Pick your favorite, give it a whirl, and let me know which one wins your heart. And hey, share this roundup on Pinterest to spread the warmth!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.