Equipment
Ingredients
Meat & Produce
- 1500 g beef short ribs, bone-in, cut into segments
- 3 onions, diced
- 700 g potatoes, peeled and quartered
- 6 garlic cloves, whole, peeled
Legumes & Grain
- 200 g dried kidney beans, rinsed
- 200 g dried navy beans, rinsed
Liquid & Seasoning
- 1000 ml beef broth
- 60 ml honey
- 15 g smoked paprika
- 10 g salt
- 5 g black pepper, ground
- 30 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 890 kcal
- Protein
- 71 g
- Carbohydrates
- 81 g
- Fat
- 32 g
- Fiber
- 18 g
- Sugar
- 15 g
- Sodium
- 1989 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 148 mg
- Potassium
- 2663 mg
- Calcium
- 179 mg
- Iron
- 12.5 mg
- Magnesium
- 208 mg
- Phosphorus
- 895 mg
- Zinc
- 14.8 mg
- Vitamin A
- 62 mcg
- Vitamin C
- 33 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 8.7 mcg
- Thiamin
- 0.85 mg
- Riboflavin
- 0.63 mg
- Niacin
- 12.6 mg
- Folate
- 309 mcg
- Water
- 504 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Season the short ribs generously with salt and pepper on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Sear the short ribs until deeply browned on all sides, about 8-10 minutes total.
Remove ribs and set aside. In the same skillet, sauté the diced onions until softened and translucent, about 5 minutes, scraping up any browned bits from the meat.
Layer the ingredients in the slow cooker: place potatoes and garlic at the bottom, followed by the beans.
Place the seared short ribs and sautéed onions on top of the beans.
In a separate jug, whisk together the beef broth, honey, and smoked paprika.
Pour the liquid mixture over the ingredients in the slow cooker. Ensure the liquid covers the solids by at least 2 cm (1 inch); add water if necessary.
Cover and cook on LOW setting for 12 to 16 hours. Do not open the lid during cooking.
Check that the meat is tender (internal temperature should exceed 88°C/190°F for collagen breakdown) and beans are soft. Season with additional salt and pepper if needed before serving.
Chef's Notes
- Searing the short ribs is technically optional but highly recommended to build a depth of flavor that simple boiling cannot achieve.
- The addition of honey aids in the Maillard reaction over the long cooking period, giving the stew its characteristic deep brown color.
- If you prefer a thicker stew, you can mash a few of the potatoes into the liquid just before serving.
- Traditionally, whole eggs in their shells (washed) are sometimes nestled into the top of the stew to roast slowly, becoming creamy 'haminados'.
Storage
Refrigerator: 4 days — Flavors often improve the next day.
Freezer: 3 months — Potatoes may become slightly grainy upon thawing.
Reheating: Reheat gently on the stove over low heat, adding a splash of water if too thick.
Troubleshooting
Stew is dry or burning
Cause: Liquid level was too low for the long cooking duration
Fix: Add boiling water gently to the pot if caught early; do not stir vigorously to avoid breaking beans
Prevention: Ensure liquid covers ingredients by 2-3cm before starting
Beans are still hard after cooking
Cause: Beans were old or acidic ingredients (honey/tomatoes) prevented softening
Fix: Continue cooking on high until tender, adding more liquid if needed
Prevention: Soak beans beforehand and ensure fresh stock; cook longer
Cultural Context
Cholent (from the French 'chaud lent' meaning 'hot slow') was developed to comply with the Jewish prohibition against cooking on the Sabbath. By starting the dish on Friday before sundown and letting it simmer overnight, families could enjoy a hot, hearty meal on Saturday afternoon without lighting a fire.
