Six-Ingredient-Award-Winning-Cholent Submitted by: Ayelet Shapiro

Note from Ayelet: My mother would make this easy meat-potatoes-barley stew every Shabbat from Simchat Torah until Passover. Hailing from a Shabbat observant home, this one pot warm Shabbat meal was the easiest thing my full-time working mom could put together after a typically long and exhausting week. Recipe yields 10 servings: 3 cans of skinned baby white potatoes 1 large can of Bush's Vegetarian Baked Beans 1 small bag of Manischewitz Lima Bean with Barley Soup Mix 1 large yellow onion 3-4 lb's of flanken (beef short rib) 1 cup of water Prep: Drain the potatoes and cut the onion and flanken into large chunks.

I always found it helpful to use a crockpot liner as this stew gets hearty and not very "soupy." It takes about 6-8 hours to cook this stew on high and around 12 hours to cook on low. My mom always put the crockpot on low at around 5 pm on Friday and stirred the cholent on Saturday morning before going to synagogue. The Cholent was ready by lunch time.

Pour 1/2 cup of water at the bottom of your linked crockpot. Next, layer your onions, baked beans, barley soup mix, flanken, and baby potatoes until you reach the top of your crockpot. Pour the last half cup of water at the top. Twist your crockpot liner so that your cholent can't spill over the edge of the crockpot. Let your cholent cook overnight or for at least 6 hours.

Look forward to warm and hearty aroma's about to fill your home!