A Warming Stew - Cholent

I am a big fan of stews in the winter.  They are hearty and filling, making them a perfect shield against the bitter cold.  Even better is a stew that can be made in the slow cooker - a dish involving minimal preparation and a "set and forget" mentality.

In this vein of thought, I came across a recipe for Cholent in Allyson Gofton's Slow - Mouth Watering Recipes for the Slow Cooker and Crock Pot.    Cholent is a beef brisket stew, chock full of vegetables and hearty pearl barley.  Browning the beef before putting it in the slow cooker is optional,  so of course I skipped that step.

The resulting stew is thick and warm and comforting - just the thing to lift the soul on a dark, cold winter evening.

 If you would like to try making Cholent, you will need:

1 x 400g tin butter beans
1.5kg beef brisket
1 onion, peeled and chopped
2-3 crushed cloves of garlic
1/2 cup pearl barley
4-5 medium white potatoes, peeled and chopped
2 carrots, chopped
1 turnip,  peeled and sliced
1 crushed bay leaf
2 tablespoons plain flour
1 teaspoon paprika
1/3 teaspoon pepper
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
5 cups beef stock

Drain the beans and scatter over the bottom of your slow cooker.  Scatter the pearl barley,  onion and garlic over the beans, then place the beef on top.  Add the potatoes, carrot turnip and bay leaf.

In a small bowl, mix together the flour, paprika, pepper, ginger and cinnamon, add to the stock, then pour over the ingredients in the cooker.  Cover the cooker with a lid and cook on high for 5-6 hours.

Serve and enjoy.