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.