Tshulent is the most common stew in the Jewish kitchen. It is tradition not to cook on the Sabbath, so the stew is prepared on Friday evening and left to simmer overnight.
Growing up, my mom used to make tshulent on our wood stove during the winter season. I remember the smell in the house was so strong and tempting that it was hard to wait until lunch time. I recreated this favorite stew of mine in vegan form, and the results are outstanding.