Cassoulet

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recipe by Leigh Suznovich https://jeanieandluluskitchen.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1399

It is one of the most incredible dishes to come out of France. There are three components to a cassoulet: the bean mixture, the stew and the trimmings that get all assembled together into one glorious dish.

Inspired by: http://jeanieandluluskitchen.com/recipe/cassoulet/

recipe updated Jan 24, 2020

Ingredients

  • Canned navy beans icon
    Canned navy beans
    1.277 kg (about 6 ¾ cups)
  • Pork shoulder icon
    Pork shoulder
    340.5 g (about 1 ¼ cups)
  • Onion icon
    Onion
    ½ (about 70 g)
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Cloves icon
    Cloves
    4 (about 1 g)
  • Water icon
    Water
    3 cups (about 720 g)
  • Olive oil icon
    Olive oil
    1 dash (about 0.57 g)
  • Bacon icon
    Bacon
    227 g (about 8)
  • Chorizo icon
    Chorizo
    454 g (about 2 cups)
  • Onion icon
    Onion
    ½ (about 70 g)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Cherry tomatoes icon
    Cherry tomatoes
    2 cups (about 403.2 g)
  • Fresh garlic icon
    Fresh garlic
    2 tbsp (about 17.1 g)
  • Steak icon
    Steak
    454 g (about 2 ½)
  • Salt icon
    Salt
    1 pinch (about 0.38 g)
  • Red wine icon
    Red wine
    1 cup (about 240 g)
  • Worcestershire sauce icon
    Worcestershire sauce
    1 dash (about 0.72 g)
  • Beef stock icon
    Beef stock
    4 cups (about 960 g)
  • Breadcrumbs icon
    Breadcrumbs
    1 ¼ cups (about 57 g)
  • Olive oil icon
    Olive oil
    ½ cup (about 109.2 g)
  • Fresh thyme icon
    Fresh thyme
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Medium bowl
  • kCook icon Plate
  • kCook icon Cutting board
  • kCook icon Large saucepan
  • kCook icon Large mixing bowl
  • kCook icon Stockpot - 7 liter
  • kCook icon Medium bowl
  • kCook icon Dutch oven

Step preview

  1. Add canned navy beans and pork shoulder to a clean large saucepan
  2. Place onion on a clean cutting board
  3. Add bay leaves and cloves to the onions
  4. Assemble
  5. Transfer onions to beans
  6. Add water to the beans
  7. Heat until boiling and cover
  8. Simmer - approx 1 hr
  9. Add olive oil and bacon to a clean stockpot
  10. Cook - approx 5 min, high heat
  11. Add chorizo to the liquid
  12. Cook - approx 5 min
  13. Transfer liquid to plate then set aside
  14. Add onion, celery stalk, cherry tomatoes and fresh garlic to the stockpot
  15. Cook until tender - approx 1 min
  16. Add steak to a clean medium bowl
  17. Add salt to the liquid
  18. Cook - approx 4 min
  19. Add red wine to the liquid
  20. Cook - 4 min
  21. Add worcestershire sauce, beef stock and bay leaves to the liquid
  22. Heat until boiling
  23. Simmer - 30 min, medium heat
  24. Pre-heat oven - 200°C
  25. Add breadcrumbs and olive oil to a clean large mixing bowl
  26. Stir until completely mixed
  27. Drain beans
  28. Transfer beans to Dutch oven
  29. Transfer meat to Dutch oven
  30. Transfer liquid to Dutch oven
  31. Sprinkle mixture with Dutch oven
  32. Cook - 1 hr 30 min, 200°C, high heat
  33. Sprinkle with fresh thyme
  34. Serve
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