beefstewbaking
Cassoulet — Frenchy meat and bean stew
A simple, flavorful bean and meat stew, traditionally slow-cooked, but improvised here as a one-pot dish.
From YouTube · Oct 19, 2023
A simple, flavorful bean and meat stew, traditionally slow-cooked, but improvised here as a one-pot dish.
30 min
Prep time
2 hrs
Cook time
2 hrs 30 min
Total time
4 (source stated)
Yield
Ingredients
15 ingredientsAdjust servings
Ingredients update with servings
- 500 g pork ribs or pork belly or any fatty meat cut into large cubes
- 200 g sausage
- 50 g butter
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 300 g white beans
- water
- 2 beef bouillon cubes
- 2 bay leaves
- 1 tsp thyme
- 1/2 tsp cloves
- 10 g gelatin
- bread crumbs
Method
11 steps- Soak dried white beans overnight or quickly by boiling, then soaking for an hour with salt added to the soaking water.
- Cut the pork or fatty meat into large cubes and brown them in butter or rendered fat.
- Add sausage and brown with the meat.
- Chop carrots, celery, and onions into small pieces and add to the pot.
- Add garlic, tomato paste, and seasonings such as bay leaves, thyme, and cloves.
- Add soaked beans and cover with water, then add beef bouillon cubes.
- Bring to a boil, then reduce heat and simmer, skimming foam as needed.
- Add gelatin dissolved in cold water to the stew for creaminess.
- Simmer uncovered at 150°C (300°F) for at least 2 hours, occasionally basting with cooking juices.
- Check for tenderness and adjust water if necessary.
- Optionally, sprinkle bread crumbs on top and bake until crispy.
Recipe notes
Equipment
- oven
- pot
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