Cassoulet

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recipe by Leigh Suznovich http://jeanieandluluskitchen.com

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    2498

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.

recipe updated Mar 30, 2018

Ingredients

  • Canned navy beans icon
    Canned navy beans
    1276g
  • Pork shoulder icon
    Pork shoulder
    340g
  • Onion icon
    Onion
    70g
  • Bay leaves icon
    Bay leaves
    4g
  • Cloves icon
    Cloves
    1g
  • Water icon
    Water
    720ml
  • Olive oil icon
    Olive oil
    1ml
  • Bacon icon
    Bacon
    227g
  • Chorizo icon
    Chorizo
    454g
  • Onion icon
    Onion
    70g
  • Celery stalk icon
    Celery stalk
    90g
  • Cherry tomatoes icon
    Cherry tomatoes
    403g
  • Fresh garlic icon
    Fresh garlic
    17g
  • Steak icon
    Steak
    454g
  • Salt icon
    Salt
    0g
  • Red wine icon
    Red wine
    240ml
  • Worcestershire sauce icon
    Worcestershire sauce
    1ml
  • Beef stock icon
    Beef stock
    960ml
  • Breadcrumbs icon
    Breadcrumbs
    57g
  • Olive oil icon
    Olive oil
    120ml
  • 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. Get a clean large saucepan
  2. Add canned canned navy beans
  3. Add pork shoulder
  4. Get a clean cutting board
  5. Place peeled onion
  6. Add bay leaves
  7. Add cloves
  8. Assemble
  9. Transfer onions to beans
  10. Add water
  11. Heat until boiling and cover
  12. Simmer - approx 1 hr
  13. Get a clean stockpot
  14. Add olive oil
  15. Add diced bacon
  16. Cook - approx 5 min, high heat
  17. Add peeled chorizo
  18. Cook - approx 5 min
  19. Transfer liquid to plate then set aside
  20. Get stockpot
  21. Add finely sliced onion
  22. Add celery stalk
  23. Add diced cherry tomatoes
  24. Add minced fresh garlic
  25. Cook until tender - approx 1 min
  26. Get a clean medium bowl
  27. Add cubed steak
  28. Add salt to a liquid
  29. Cook - approx 4 min
  30. Add red wine
  31. Cook - 4 min
  32. Add worcestershire sauce
  33. Add beef stock
  34. Add bay leaves
  35. Heat until boiling
  36. Simmer - 30 min, medium heat
  37. Pre-heat - 200°C
  38. Get a clean large mixing bowl
  39. Add breadcrumbs
  40. Add olive oil
  41. Stir until completely mixed
  42. Drain beans
  43. Transfer beans to Dutch oven
  44. Transfer meat to Dutch oven
  45. Transfer liquid to Dutch oven
  46. Sprinkle mixture with Dutch oven
  47. Cook - 1 hr 30 min, 200°C, high heat
  48. Sprinkle with fresh thyme
  49. Serve
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