Overnight Meat, Chicken, or Vegetarian Stew

Stick to your ribs stew! Great for the coldest days of the year.

A Lighter Chullent


  • 2 Cups beans soaked overnight - or 2 cans beans of choice. If you are planning a gluten free version - add a cup of beans the extra large limas work best here, in my opinion.
  • 2 large onions sliced
  • Oil for sauteeing
  • 2 lb stew meat/ or lamb/ or turkey leg /or dark meat chicken or turkey
  • Vegetarian Version in place of meat or chicken:1 Cup of TVP crumbles soaked in hot water, Tamari , Garlic and Natural Soup Broth Powder
  • 10 baby potatoes
  • ½ TBSP Garlic Powder or 4 Cloves minced fresh Garlic
  • ¼ TSP Ground Cloves
  • 2 TBSP Smoked Paprika
  • ¼ TSP Ground Cumin
  • ¼ TSP Sweet Paprika
  • Salt and Pepper to taste
  • 4 Cups Water
  • 3/4 Cup Pearled Barley- For a gluten free version - omit this.
  • ¼ Cup Molasses or Date Syrup
  • 1 TBSP Harissa - or more if you want it spicy. If you don't have Harissa, use Tabasco or Hot Sauce .(optional)
  • 3 Carrots cut into large chunks (optional)
  • 4 Baby Zucchinni peeled - keep whole (optional)
  • 1 large piece of pumpkin (calabasa) about the size of a dinner plate cut into large chunks


  • In a large pot sautee lightly onion slices in oil a medium flame.
  • If you are using meat - add the chunks of meat and brown on all sides .
  • If using chicken or turkey, or vegetarian option skip this step.
  • Add the potatoes and stir them around with the onions.
  • Add the 4 cups of water.
  • If using chicken, turkey or TVP crumbles - add them here.
  • Add the spices and mix.
  • Add the pearled barley.
  • Add the molasses.
  • Bring to a boil, then simmer.
  • Add the Harissa - or Tabasco, or Hot Sauce.
  • When the mixture is simmering add the carrots and zucchinni.
  • Bring water level, so the contents are not quite covered.
  • Add salt and pepper
  • Add the pumpkin.
  • Keep lid sealed and simmer on a low boil till cooked through.

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