French Style Meat Stew with White Beans (cassoulet)

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French Style Meat Stew with White Beans (cassoulet)
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3 h.
ready in 11 h. 30 min.
Ready in


300 grams dried white Beans
4 garlic
4 cloves
100 grams Smoked bacon
1 Culinary herbs (tied to make a bouquet garni)
200 grams Garlic sausage
200 grams lamb stew meat
200 grams Pork goulash
2 tablespoons Goose fat
300 grams Canned tomatoes (diced)
150 milliliters white wine
3 bay leaves
½ teaspoon black peppercorns
300 grams Sausage
3 tablespoons vegetable oil
freshly ground peppers
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Preparation steps


Soak the beans in a large bowl of water overnight. Peel an onion and two cloves of garlic. Press the cloves into the onion. Drain the beans and place in a pot. Add the bacon, onion, garlic and bouquet garni. Cover everything with water, bring to a boil, cover and simmer over low heat for about 1 hour. Cut the garlic sausage into slices and add to the beans. Cook for another 30 minutes. Drain (reserving the cooking liquid) and remove the bouquet garni.


Peel the remaining onions and cut into wedges. Peel the garlic cloves and chop finely. Rinse the lamb and pork and pat dry with paper towels. Melt the goose fat in a saucepan. Sear the meat, add the onions and garlic and cook briefly. Add the diced tomatoes to the meat and deglaze everything with wine and 200 ml (approximately 1 cup) of the cooking liquid. Add bay leaves and peppercorns. Season with salt, cover and cook over low heat for about 1 3/4 hours.

Pour the meat and beans into a baking dish. Cut the bratwurst into thin slices and arrange on top of the stew. Drizzle with oil and bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. Serve with a hearty red wine.