The following recipe was modified from the original, which was posted at Mixed Multitudes. We tried it last Shabbat and it was delicious!
Modified sweet 16 cholent recipe (with quantities and certainty added for Yekkies) :
1 bottle Tomato Sauce (I used Barilla Marinara)
1 small can Tomato Paste
5 heaping tsp garlic
1 package Goodman's Kosher Onion Soup Mix
1/4 cup maple syrup
brown sugar to taste
1/2 tsp nutmeg
1 lb bone in stew meat
1 large vidalia onion
1 can Goya Kidney beans with liquid
1 can Goya White Beans with liquid
1 bag barley (8 oz?)
1 white potatoes, sliced in rounds, unpeeled
2 yellow potato, sliced in rounds, unpeeled
1 sweet potato, sliced in rounds unpeeled
The sauce is what makes this cholent unique. Mix ingredient above together and simmer for a while on medium low heat. The red sauce and onion soup is the secret to this cholent.
In a 12" circular baking pot
Dice onions - enough to cover the bottom of the pot.
Then layer in a mixture of beans and barley.
Next, put a layer of stew meat.
We places a layer of the sauce in at this point.
The next layer was a mix of 2/3rds sweet and 1/3rd regular Yukon Gold/Idaho potatoes (just enough to cover the meat). We did not peel the potatoes. They were cut about 1 centimeter thick.
Another layer of sauce.
If there is space, put in another layer of beans, then meat, then potatoes…
I put the sweet potato rounds on the circumference of the pot.
Then another layer of the sauce. Add water if needed.
Cook in 350 degree oven for 3 -4 hours, then just before Shabbat add water if needed and keep warm until Shabbos lunch.