Cholent—Sir haBasar- with Farro

Cholent—Sir haBasar- with Farro

Serves 6-8 and fits into a 5 qt. Dutch oven.

(If you have a bigger slow cooker, increase the recipe).

Ingredients   rsz cholemt

  • 2 lb. chuck, stew meat or brisket cut in cubes.
  • 3 onions
  • 2 gloves of garlic, minced
  • 2 Tbsp. canola oil
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 bay leaf
  • 1 tsp. paprika (smoked or regular)
  • 1 cup dried lima beans
  • 1 cup farro (not the quick cooking type)*
  • 4 potatoes, peeled and cut into large cubes
  • optional: 1 16 oz. can tomatoes


  1. Soak the dried limas at least 6 hrs. before using.
  2. Drain the beans.
  3. In the Dutch oven, brown the meat and onions in the canola oil.
  4. Add the minced garlic when the meat and onions are almost browned.
  5. Add the seasonings to the browned meat.
  6. Add water to cover and bring to a boil.
  7. Add the remainder of the ingredients and cover tightly.
  8. Simmer about 30 min. until the meat is cooked through.
  9. Leave on the Shabbat warming tray until next day’s lunch.

If you have a slow cooker, follow the directions through step 6 and then place all the ingredients into the slow cooker.

*You can substitute old fashioned barley for the farro.

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