“If I remember correctly, cholent has to be cooked to a certain degree before Shabbos. (I’m relying on my memory here, and don’t remember if ki’machal ben drusoi, mostly cooked, or some other shiur. If anyone can help with specifics it would be appreciated).”
Obviously I am not a rabbi, and I would remind everyone to ask their LOR. However, I have sat through countless Hilchos Shabbos shiurim, and I recall that cholent needs to be EITHER ki’machal ben drusoi, OR totally raw.
The reasoning is that if you are going to eat it Friday night, and the food needs to cook a bit more, you may come to stir it. However, if it is ki’machal ben drusoi, by the time you serve it it should be fully cooked. In the case of totally raw, there is no way it will ever be ready to eat Friday night, so again, you would not be tempted to stir it.