Beef and bean stew is the perfect way to showcase beans, which simmer alongside long-cooking meats like brisket. Cooked in a smoker, this dish is aromatic and comforting for cool nights.
Commonly known as “Cholent,” this dish is traditionally a slow-cooked stew for Jewish Shabbat. It is also known as Chamin, Dafina, and Skhina.
Although a main dish in itself, it can also be served as a wet-dish among a spread at a BBQ meal.
Beef and Bean Stew Recipe
- 2 1/2 pounds red potatoes peeled and halved
- 2 onions diced
- 2 1/2 pounds stewing beef or brisket cut into chunks
- 2 marrow bones
- 3 whole cloves garlic
- 1/2 cup pearl barley
- 1 1/2 cups fresh borlotti beans
- 1/2 teaspoon black pepper
- 6 eggs optional
- 1 quart low-sodium chicken broth
- 1 tablespoon kosher salt
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons turmeric
- 1 teaspoon cumin
- 1/4 teaspoon cayenne or to taste
- Additional water as required
- 12- or 14-inch Dutch oven or 6- to 8-quart pot
- In a large Dutch oven or pot (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel. Sprinkle the onions over the potatoes.
- Place the beef in a single layer on top with the marrow bones and whole cloves of garlic tucked within the meat. Sprinkle with a layer of barley.
- Place a layer of borlotti beans, then sprinkle with the black pepper. If using the eggs nestle them into the dish now.
- In a large bowl whisk together the chicken broth, salt, paprika, turmeric, cumin, and cayenne.
- Pour the chicken broth mixture over the layered ingredients, and add more water if needed to make sure that the they are all just covered.
- Cook in a smoker for 12 to 16 hours at 200 to 250 degrees F (93 to 120 degrees C).
- Peel eggs to serve.