Cholent

Instructions

1. Prepare the meat
   In a large skillet, heat the vegetable oil over medium-high heat. Brown the beef cubes on all sides, working in batches if necessary to avoid overcrowding. Transfer the browned meat to your slow cooker or heavy pot.
2. Sauté the aromatics
   In the same skillet, add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Add the paprika, cumin, salt, and pepper, stirring to combine. Transfer the onion mixture to the slow cooker or pot with the meat.
3. Layer the ingredients
   Add the soaked and drained beans to the pot. Then add the rinsed barley. Place the quartered potatoes on top. Pour in enough water or broth to cover all ingredients, about 8 cups. The liquid should come about 1 inch above the ingredients.
4. Optional egg addition
   If using eggs, rinse them in their shells and place them gently on top of the cholent. They will cook slowly and become brown and creamy.
5. Slow cook
   Cover the pot tightly. If using a slow cooker, set to low and cook for 12 hours. If using a conventional oven, preheat to 200°F (95°C), place the covered pot in the oven, and cook for 12 hours. Traditionally, cholent is started before the Sabbath and cooked overnight.
6. Check seasoning
   Before serving, taste and adjust seasoning if necessary. The stew should be thick and the meat very tender, falling apart easily with a fork.
7. Serve
   Gently stir the cholent before serving. If you've included eggs, peel them and serve alongside the stew. Serve hot in bowls as a complete meal.