Step 2

Place the onions and potatoes in the bottom of the slow cooker.

Step 3

Top with the beef stew meat and marrow bones. Sprinkle the meat with salt and pepper. Add the barley and kidney beans, then sprinkle on the paprika, cumin, turmeric and chili powder.

Step 4

Drizzle the top of the cholent with honey, top with the kishka, then pour the water over the top to cover the beans. Cover the slow cooker and cook on low heat overnight, or for at least 8 hours. Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now