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Cholent (Slow-Cooked Stew)

From the The Jew and the Carrot collection by Leah Koenig

Prep Time	20 minutes
Total Time	16 hours

Ingredients

	2	Tbsp. olive oil
	1	large onion, cut into medium dice
	3 to 4	garlic cloves, minced
	½	tsp. tarragon
	1	tsp. caraway seeds
	1	tsp. salt
	~	Black pepper to taste
	½	cup vegetable broth
	2	bay leaves
	1	cup peeled and sliced carrots (about ½-inch thick)
	2	medium potatoes, peeled and cut into ¾-inch chunks
	2	medium sweet potatoes, peeled and cut into ¾-inch chunks
	1	(15-ounce) can vegetarian baked beans, including juice
	3	cups water
	1	cup dark beer, such as porter or stout
	½	cup seitan chunks
	½	cup bulgur
	1	cup green peas (if you use canned, drain them well; if frozen, thaw and drain)

Steps

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.
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.
Set the crockpot on “low” and let it cook away until lunch the next day.

This content is from the The Jew and the Carrot collection by Leah Koenig.

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