Beef Curry Cassoulet
This fusion of French cooking technique and Indian spices is delicious marriage of flavors.
Submitted by: Ed from Milwaukie, OR
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.
thespicehouse.com
Nice recipe indeed! Yesterday I cooked this Beef Curry Cassoulet using STEW program in our Redmond m90 multicooker (it’s a slowcooker too). Although we’re not fans of beef, it tasted really awesome. Thanks!