Hearty And Delicious Cholent For A Crowd Recipes

Steps:

• Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
• Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
• In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
• Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day.

Steps:

• Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours.
• Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds.
• If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine.
• Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours.
• Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.

Steps:

• In a large oven safe pot or roasting pan, saute onions in 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. 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 (95 degrees C).
• Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 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.

Steps:

• Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
• Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.