Can I use a different type of bean?

Yes, but cooking time may change. Navy beans are a classic choice here because they break down a little and help thicken the broth. If using another dried bean, choose one with a similar simmer time, and cook until fully tender.

Do I need to soak the beans first?

The recipe does not call for soaking. You can simmer the beans directly in the liquid as written, though soaking them overnight can shorten the cooking time a bit and may help them cook more evenly.

Can I make this ahead of time?

Yes. This dish is a good make-ahead recipe because the flavors deepen after resting. Cool it, refrigerate, and reheat gently on the stove with a splash of stock or water if it thickens too much.

What can I serve with beef curry cassoulet?

It is hearty enough to serve on its own, but crusty bread, a green salad, or simple steamed greens work well alongside it.

Can I make it in a slow cooker?

Yes, with some adjustment. Brown the beef and sauté the vegetables first for best flavor, then combine everything except the tomatoes and potatoes in the slow cooker. Add the potatoes and tomatoes later so they do not break down too much.

How do I know when it's done?

The beans should be tender and the broth should have thickened into a stew-like consistency. If the beans are still firm, continue simmering and add a little more liquid if needed.

Recipes

Beef Curry Cassoulet

This fusion of French cooking technique and Indian spices is delicious marriage of flavors.

Submitted by: Ed Kelly from Milwaukie, OR

Spices

Featured in this Recipe

Ingredients

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

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.

Spices

Featured in this Recipe

Browse For Similar Recipes

Comments

Based on 1 reviews

Customer Reviews

Camilla G

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!

Trending

Most Popular Searches

Beef Curry Cassoulet

Spices

Featured in this Recipe

Thyme, Mediterranean Broken Leaf

Rosemary, Cracked

Oregano, Greek

Tarragon

Coriander, Moroccan Seeds

Cumin, Ground Seeds

Turmeric

Cinnamon, Ceylon Ground

Chiles, Chipotle Ground

Cloves, Ground

Salt, Diamond Kosher

Ingredients

Preparation Instructions:

Spices

Featured in this Recipe

Browse For Similar Recipes

Comments

Customer Reviews