a stew of beans, potatoes, beef, etc. baked slowly for a long time: a traditional Jewish dish prepared on Friday for eating on the Sabbath
Origin of cholentYiddish ; from uncertain or unknown; perhaps French chaud, hot
A stew consisting primarily of meat, potatoes, beans, and grains, traditionally prepared before the onset of the Jewish Sabbath, simmered overnight, and eaten as a midday meal.
Origin of cholentYiddish tsholnt, probably of Romance origin and ultimately from Latin calēns, calent-, present participle of calēre, to be warm; see kel&schwa;- in Indo-European roots.