Cholent (Slow-Cooked Stew)

From the The Jew and the Carrot collection

Ingredients

Steps

1. The evening before you plan to eat the dish, preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant, about a minute more.
2. Deglaze the pot with the vegetable broth. Pour the deglazed mixture into a large crockpot and add the bay leaves, carrots, potatoes, sweet potatoes, baked beans, water, beer, seitan, bulgur, and peas.
3. Set the crockpot on “low” and let it cook away until lunch the next day.