Cassoulet Recipe with Beef

Name: Cassoulet Recipe with Beef
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 20 serving
Ingredients: 32 ounces Dakota's Pride Great Northern Beans; 3 1/2 pounds Black Angus Bottom Round Roast; 8 trips Appleton Farms Thick Sliced Bacon; 1 large onion; 3 celery stalks; 2 large carrots; 8 ounces cremini mushrooms; 6 cloves garlic; 14.5 ounces Happy Harvest Diced Tomatoes; 7 ounces sun dried tomatoes; 2 tablespoons Stonemill Italian Seasoning; 32 ounces Chef's Cupboard Beef Broth; 2 1/2 cups Crimson Root Dark Red Blend wine; 1/4 cup Chef's Cupboard Bread Crumbs; Stonemill Salt and Pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
20
Calories
298 kcal
Course
Main Course
Cuisine
French, Italian

Cassoulet Recipe with Beef

Gael Hudson

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Rich rustic Tuscan-Style Beef Cassoulet is a hearty dish that combines tender beef with white beans, tomatoes and aromatic herbs. Slow cooked to perfection, this savory casserole melds rich flavors, creating a comforting and rustic meal that's perfect for any occasion!

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Ingredients

Servings

32 ounces Dakota's Pride Great Northern Beans (1 bag)
3 1/2 pounds Black Angus Bottom Round Roast
8 trips Appleton Farms Thick Sliced Bacon
1 large onion
3 celery stalks
2 large carrots
8 ounces cremini mushrooms
6 cloves garlic
14.5 ounces Happy Harvest Diced Tomatoes (1 can)
7 ounces sun dried tomatoes, drained (1 jar)
2 tablespoons Stonemill Italian Seasoning
32 ounces Chef's Cupboard Beef Broth
2 1/2 cups Crimson Root Dark Red Blend wine
1/4 cup Chef's Cupboard Bread Crumbs (omit for gluten-free)
Stonemill Salt and Pepper

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Instructions

Do Ahead: Place the dried beans in a large bowl. Cover with water by 2 inches. Soak overnight to hydrate the beans for cooking. When ready to start cooking, drain off excess water.
Preheat the oven to 350 degrees F. Prep all ingredients: Cut the beef roast into 1-inch cubes. Chop the bacon into thin bite-size pieces. Peel and chop the onion. Slice the celery and carrots into small pieces. Quarter the mushrooms. Cut the sun dried tomatoes into thin strips. Peel and mince the garlic.
Set a large 7-8 quart stock pot over medium heat and add the bacon. Once the bacon is mostly cooked through, add in the beef cubes. Brown the beef on all sides, about 5 minutes. Then add in the chopped onions, celery, carrots, mushrooms, and garlic. Sauté for 5-7 minutes, stirring occasionally, to soften the vegetables.
Add the beans, diced tomatoes, sun dried tomatoes, Italian seasoning, beef broth, red wine, 4 teaspoons salt, and 1 teaspoon black pepper. Stir and cover with a heavy lid.
Carefully move the pot into the oven. Cook for 3+ hours, until the beans and beef are soft. Sprinkle bread crumbs over the top. Place back in the oven without the lid for 15 minutes, or until the breadcrumbs are toasted. Serve warm!

Notes

NOTES: Without the breadcrumbs, this is a gluten-free recipe.

Nutrition Information

Show Details

Serving 1cup Calories 298kcal (15%) Carbohydrates 20g (7%) Protein 26g (52%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 58mg (19%) Sodium 384mg (16%) Potassium 1024mg (29%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1170IU (23%) Vitamin C 7.6mg (8%) Calcium 89mg (9%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 298 kcal

% Daily Value*

Serving	1cup
Calories	298kcal	15%
Carbohydrates	20g	7%
Protein	26g	52%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	58mg	19%
Sodium	384mg	16%
Potassium	1024mg	22%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	1170IU	23%
Vitamin C	7.6mg	8%
Calcium	89mg	9%
Iron	4.3mg	24%