Beef Curry Cassoulet Recipe

Submitted By: Ed from Milwaukie.

Ingredients
  • 1 bag navy beans
  • 6 cups water
  • 3 cups beef stock
  • 3 tablespoons extra virgin olive oil
  • 2 pounds boneless beef stew meat, cubed
  • 4 stalks celery, diced
  • 1 small red onion, diced
  • 5 carrots, peeled and sliced
  • 3 medium red potatoes, cubed with the skin on
  • 4 large cloves garlic
  • 1/8 teaspoon gound cloves
  • 2 teaspoons fresh thyme
  • 1 teaspoon dry thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon tarragon
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 2 teaspoons kosher salt
  • 1/2 teaspoon chipotle chili powder
  • 1 (14.5 ounce) can petite diced tomatoes
Preparation Instructions

In a large Dutch oven, over high heat, add water, stock and beans. Bring to a boil, reduce heat, and allow to simmer 40 minutes. In a large frying pan, heat olive oil and add meat to brown. Add celery, onions, carrots and garlic and then cook about 10 minutes. Add all the ingredients of frying pan to the pot of beans. When pot comes back up to bubbling, add cloves, all the thyme, rosemary, basil, oregano, tarragon, coriander seeds, cumin, turmeric, cinnamon, salt and chipotle. Stir well and allow to simmer another 30 minutes, stirring often. Stir in tomatoes and potatoes, allow to simmer another hour, until beans are tender and broth resembles a stew.

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