Need a big, hearty, warm recipe to please a crowd with on a chilly winter or autumn evening?
A cassoulet may be the answer you are looking for!
A staple in French cuisine, a cassoulet is a tasty combination of elements of a casserole and a stew. It normally features several varieties of meats, including pork and beef. Another must-have ingredient in a casserole is great northern beans. With rich and creamy texture and flavor, great northern beans add a great dimension and flavor.
Although the long list of ingredients may be intimidating, cassoulets are actually incredibly easy to make! This is very much a one-pot meal can be prepared well in advance of any event that requires lots of mouths to be fed.
This dish is classic, hearty comfort food, making it a perfect main course for any family get together.
This recipe will make a cassoulet batch that will feed about 10 servings.
Simple Hearty Winter Cassoulet
- 1 lbs. Italian link sausage
- 13 oz. smoked sausage
- 3 Tbsp. olive oil
- 2 lbs. round steak, cut into 1-inch cubes
- 1 yellow onion, halved and sliced
- 2 large leeks, washed and sliced (including crisp green tops)
- 2 cloves garlic, minced
- 1 48-oz. jar Randall Beans Great Northern Beans, drained and rinsed
- 1/2 cup chopped carrots
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. black pepper
- 1/2 tsp. salt (or to taste)
- 1 10 1/2-oz. can concentrated beef broth
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- Slice the Italian sausage into 1/2-inch pieces and brown in a heavy skillet. Remove with a slotted spoon to a paper towel lined dish. Pour off the sausage fat.
- Add 2 tablespoons of the olive oil to the skillet and brown the steak pieces, stirring to brown and sear them on all sides. Remove with slotted spoon to a side dish.
- Add remaining olive oil to the skillet and quickly sauté the onion, leeks and garlic, just until leeks are wilted. Stir together the Italian sausage, beef, smoked sausage (cut into 1/2 inch pieces), onion mixture, tomatoes, beans, carrots, thyme salt and pepper.
- Pour into a 3 quart baking dish. Stir in the beef broth and wine. Cover and bake in a preheated 350-degree oven for 1 1/2 hours or until beef is fork tender.
- Uncover and bake 30 minutes longer.
- Taste and correct the seasonings. Sprinkle with parsley. Serve hot with crusty French bread.
- Leeks grow in sandy soil and the sand gets trapped between the leaves. To remove it, cut the leeks 3/4’s of the way through lengthwise. Hold under a stream of warm running water, pulling back the layers exposing them to the water. Soak in cool water and rinse again.
If your interest in cassoulets has been sufficiently piqued, try preparing other varieties using more Randall Beans recipes like – Italian White Bean Cassoulet or Sausage & White Bean Cassoulet.
A cassoulet is a sort of deconstruction on the more commonly known casserole. They are perfect for warming up chilly winter and autumn evenings. Like cassoulets, many classic, delicious and easy-to-make recipes have origins over in Europe, the “old world” as we like to call it. There are so many recipes, in fact, we gathered a few of our favorites from places like Ireland, Italy, France, Greece, Spain and Morocco and feature them in our FREE new cookbook, Old World Beans. We’re talking Italian pasta dishes, classic Irish cuisine and Spanish paella. Grab a copy to join our culinary European vacation tonight.