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Jewish Cholent (my familys version)

My Traditional Jewish Shabbos Cholent  (stew)


4 Medium potatos, peeled, cut into large chunks.
1/2 cup dried beans , I prefer a mixture, but any will do
1/2 cup barley (not quick cooking)
1-2 onions, cut in chunks
2-3 Carrots, cut in large pieces
1-2 stalks celery, cut in large pieces
any other root type veggie you want to stick in...
1 envelope onion soup mix
1/4 cup paprika
salt, pepper, garlic powder  to taste
1/4 cup catsup


Rinse and clean beans and barley, add to crock pot or large oven casserole
with other ingredients.Pour in water to just cover.  Stir.  Put on high
setting, or about 375 degrees F. if using oven, for approx 1 hour  or until
contents are simmering..
Check water level , if using crock pot as long as all ingredients are covered
with liquid you will not need to add additional.  If using the oven liquid
should be at least 2" above contents of pot.

Lower heat to low, or 200-225 depending on your oven...for mine I use 200.  I
put this on before sundown Friday and remove it from heat about noon the next
day. However it probably would be edible after about 8-10 hours.

The traditional recepie for this dish uses b**f and bones..but of course folks
on this list would not..however you could try the immitation  or seitan...I
never have.

I'm sorry if this is not clear..it's one of those "by guess and by golly"
recepies which I have attempted to put in writing.

There are any number of variations...you could adjust the seasonings to suit
your taste...i.e., oriental, mexican, etc....but this is our favorite.