The Pantry
Ashkenazi Jewish

Cholent

Inspired by Ashkenazi cholent, this overnight bean-and-barley stew makes about 6 generous servings. Beef chuck, navy beans, potatoes, barley, and whole eggs cook slowly in a covered Dutch oven until the broth turns dark and glossy and the beans turn creamy. It is built for advance soaking and long, gentle baking, so the pot is ready with almost no last-minute work.

Prep 25 minCook 12 hr 20 minRest 8 hrAdjust servings ↓
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Cholent
~730 calper person · ~4380 total
~$19.25meal total · ~$3.21 per person

Estimated calories and US ingredient costs.

For 8 servings, use a 9-quart Dutch oven or a similarly deep covered pot so the beans can sit in an even layer. Keep the oven at 250 F and the same long bake, but do not pile the ingredients higher than the lid line. Larger batches need more headroom, not a hotter oven.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 6 people.

Step timeline

Cooking order

10 left
Step 1

Soak the beans

~480 min cook

Soak the beans.

Place the 16 oz dried navy beans in a large bowl and cover with cold water by at least 2 inches.

Refrigerate for 8 hours or overnight

Ingredients
  • 16 ozDried navy beans
  • 9 cups total for recipeWater
Step 2

Drain and rinse well

After ~480 min

then drain and rinse well.

Discard the soaking water.

Step 3

Brown the onion and beef

~12 min

Brown the onion and beef.

Heat the 2 tbsp neutral oil in a 7-quart Dutch oven over medium-high heat.

Add the 8 oz chopped onion and cook for 4 minutes, stirring, until it starts to soften.

Add the 24 oz beef chuck, 2 tsp kosher salt, and 1 tsp black pepper, then cook for 6 to 8 minutes until the meat is browned on the outside and the bottom of the pot has browned bits.

Ingredients
  • 24 ozBeef chuck
  • 8 ozYellow onion
  • 2 tspKosher salt
  • 1 tspBlack pepper
  • 2 tbspNeutral oil
Step 4

Bloom the spices

~1 min

Bloom the spices.

Stir in the 3 tsp minced garlic, 1 tbsp paprika, and 2 tbsp tomato paste.

Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant.

This quick step deepens the stew base and keeps the paprika from tasting raw after the overnight cook.

Ingredients
  • 3 tspGarlic
  • 2 tbspTomato paste
  • 1 tbspPaprika
Step 5

Layer in the beans, barley, potatoes, eggs, and water

~364 min

Layer in the beans, barley, potatoes, eggs, and water.

Add the drained beans, 3/4 cup pearl barley, and the 8 oz potato chunks to the pot.

Nestle the 4 large eggs in their shells on top.

Pour in the 9 cups water and scrape the bottom of the pot to release any browned bits.

Bring the liquid just to a simmer over medium heat.

Ingredients
  • 16 oz total for recipeDried navy beans
  • 3/4 cupPearl barley
  • 8 ozYukon Gold potatoes
  • 9 cupsWater
  • 4Large eggs
Step 6

Bake very slowly

~720 min cook

Bake very slowly.

Cover the Dutch oven tightly with its lid.

If the lid fits loosely, press a sheet of foil over the pot before covering it.

Transfer to a 250 F oven and bake for 11 to 12 hours.

The pot should stay at a bare burble, not a boil, so the beans soften without splitting and the broth thickens gradually.

Step 7

Check for tenderness and rest

~20 min cook

Check for tenderness and rest.

When the beans are creamy, the barley is swollen, the eggs are firm and set, and the beef shreds easily with a spoon, remove the pot from the oven and let it stand covered for 20 minutes

Ingredients
  • 24 oz total for recipeBeef chuck
  • 4 total for recipeLarge eggs
Step 8

Cut them in half

After ~20 min

Lift out the eggs, peel them, and cut them in half.

Stir the pot once to break up a few beans and thicken the sauce before serving.

Ingredients
  • 4 total for recipeLarge eggs
Step 9

Serve hot

~364 min

Ladle some of the thick broth over the top for a glossy finish.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Cholent: Serve hot.

Cholent: Spoon the cholent into bowls so each portion gets beans, barley, potato, beef, and a halved egg.

Cholent: Serve immediately from the pot while the stew is still hot and spoonable.

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Ingredients

For 6 people

  • 16 oz dried navy beans
  • 3/4 cup pearl barley
  • 24 oz beef chuck, cut into 2-inch pieces
  • 8 oz yellow onion, chopped
  • 8 oz Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 3 tsp minced garlic
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 9 cups water
  • 4 large eggs

Method

  1. Soak the beansPlace the 16 oz dried navy beans in a large bowl and cover with cold water by at least 2 inches. Refrigerate for 8 hours or overnight, then drain and rinse well. Discard the soaking water.
  2. Brown the onion and beefHeat the 2 tbsp neutral oil in a 7-quart Dutch oven over medium-high heat. Add the 8 oz chopped onion and cook for 4 minutes, stirring, until it starts to soften. Add the 24 oz beef chuck, 2 tsp kosher salt, and 1 tsp black pepper, then cook for 6 to 8 minutes until the meat is browned on the outside and the bottom of the pot has browned bits.
  3. Bloom the spicesStir in the 3 tsp minced garlic, 1 tbsp paprika, and 2 tbsp tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant. This quick step deepens the stew base and keeps the paprika from tasting raw after the overnight cook.
  4. Layer in the beans, barley, potatoes, eggs, and waterAdd the drained beans, 3/4 cup pearl barley, and the 8 oz potato chunks to the pot. Nestle the 4 large eggs in their shells on top. Pour in the 9 cups water and scrape the bottom of the pot to release any browned bits. Bring the liquid just to a simmer over medium heat.
  5. Bake very slowlyCover the Dutch oven tightly with its lid. If the lid fits loosely, press a sheet of foil over the pot before covering it. Transfer to a 250 F oven and bake for 11 to 12 hours. The pot should stay at a bare burble, not a boil, so the beans soften without splitting and the broth thickens gradually.
  6. Check for tenderness and restWhen the beans are creamy, the barley is swollen, the eggs are firm and set, and the beef shreds easily with a spoon, remove the pot from the oven and let it stand covered for 20 minutes. Lift out the eggs, peel them, and cut them in half. Stir the pot once to break up a few beans and thicken the sauce before serving.
  7. Serve hotSpoon the cholent into bowls so each portion gets beans, barley, potato, beef, and a halved egg. Ladle some of the thick broth over the top for a glossy finish. Serve immediately from the pot while the stew is still hot and spoonable.

Before you cook

What to get ready

Heavy lidded pot or oven-safe casserole as directed, tongs, ladle and thermometer.

Soak and drain the navy beans as directed and allow enough time for the long oven cook.

If something needs adjusting

Beans remain firm as liquid disappears

Add hot water to maintain the intended moisture and continue until beans are fully tender; old beans vary.

Sauce reduces faster than the food softens

Keep heat gentle, cover as directed and check liquid periodically. Add hot water in small amounts rather than letting the bottom scorch.

Store for later

Divide the cooked dish into shallow containers for prompt chilling. Reheat portions to 165°F, stirring sauces and adding water if needed.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Pearl barley left from the bag can thicken another soup, but changes cooking time.

Next use for your ingredients: Minestrone →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

A tight seal is the difference between a rich cholent and a dry one. Use a heavy Dutch oven, keep the oven at 250 F, and keep the lid on. If your lid fits loosely, add foil under it. Larger potato chunks hold their shape better over the long bake.

Make it work for you

For a more bone-rich broth, swap the beef chuck for 24 oz beef flanken or short ribs. The flavor becomes deeper and the sauce slightly silkier, but the pot will need the same long, gentle bake. Keep the water amount unchanged so the beans stay submerged.

Use more of your beef chuck and yellow onion in beef stew.

Can I brown the beef and onions on the stove, then finish this cholent in a slow cooker instead of the oven?

Yes. After the stovetop simmer, move everything to a 6- to 8-quart slow cooker and cook on Low for 8 to 10 hours. Keep the lid closed, and if the top dries a little, press the contents down gently with a spoon instead of stirring hard.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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