Crock Pot Chulnt Recipes

Steps:

• In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
• Add meat, and brown well on all sides.
• Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
• Preheat oven to 200 degrees F (95 degrees C).
• Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Steps:

• Slice up onions and sautee in the 2 tablespoons of olive oil until translucent
• Cut up the sweet potatoes into medium sized chunks and place in crock pot.
• Put the barley, chicken stock, stew meat, and onions into the crock pot.
• Add the garlic salt and paprika.
• Cook on low for 6 hours.

Steps:

• Clean and place great northern bean in water to soak for approximately 2 hours.
• About 30 minutes before soaking time is complete, sprinkle salt and pepper on beef.
• In a skillet, brown the beef on all sides.
• Place great northern bean on bottom of 4-6 quart crock pot.
• Place browned meat over the beans.
• Dissolve the bouillon cubes and soup mix in the 3 cups hot water.
• Pour the broth and grape juice over the beans and beef.
• Add as much hot or boiling water as needed to completely cover both beans and beef.
• Add 1-2 cups more hot water.
• Let cook on low for 5-6 hours until beans are tender.
• Mix in tomato paste, drained garbanzo beans and barley.
• Cook for 2-3 more hours until barley is tender.
• You may need to add more water if barley isn't tender and cook for 30 more minutes.
• Enjoy!

Steps:

• Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
• Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
• Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
• Put half the onion and stock mixture into the crockpot. Add half the beans.
• Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
• Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
• Add the rest of the onion/stock mix on top.
• Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.

Steps:

• Add all to the crockpot and top with water.
• Cover and cook on low about 16 hours or until needed.