Simple French Country Cassoulet(Lamb Stew with Beans andSausage)

Name: Simple French Country Cassoulet (Lamb Stew with Beans and Sausage)
Total time: 18000 s
Yield: 8 servings
Cuisine: American
Ingredients: 500 grams dry white beans (navy, great Northern, or cannellini); 2 tablespoons olive oil; 750 grams lamb stew meat, in cubes; 1 kielbasa or polish pork sausage, skinned (if possible) and sliced; 1 onion, large, diced; 6 cloves garlic, minced; 2 cups dry white wine; 4 cups beef broth; 3 bay leaves; 4 medium carrots, peeled and sliced; 1 celeriac (celery root), peeled and cubed; 2 stalks celery, sliced; Parmesan rinds (optional); 2 teaspoons Worcestershire sauce (optional); 1 1/2 teaspoons dried rosemary leaves; 1/2 teaspoon salt; Ground black pepper, to taste

Ricardo @tallcook

Manhattan, New York, United States

The French have perfected the art of making stews. I don't recall where I found this recipe, but it has been a winter staple of mine for over 35 years.

#GoldenApron23

The French have perfected the art of making stews. I don't recall where I found this recipe, but it has been a winter staple of mine for over 35 years.

#GoldenApron23

Ricardo @tallcook

Manhattan, New York, United States

The French have perfected the art of making stews. I don't recall where I found this recipe, but it has been a winter staple of mine for over 35 years.

#GoldenApron23

The French have perfected the art of making stews. I don't recall where I found this recipe, but it has been a winter staple of mine for over 35 years.

Saved

Ingredients

5 hours

8 servings

500 gramsdry white beans (navy, great Northern, or cannellini)
2 tablespoonsolive oil
750 gramslamb stew meat, in cubes
1kielbasa or polish pork sausage, skinned (if possible) and sliced
1onion, large, diced
6 clovesgarlic, minced
2 cupsdry white wine
4 cupsbeef broth
3bay leaves
4medium carrots, peeled and sliced
1celeriac (celery root), peeled and cubed
2 stalkscelery, sliced
Parmesan rinds (optional)
2 teaspoonsWorcestershire sauce (optional)
1 1/2 teaspoonsdried rosemary leaves
1/2 teaspoonsalt
Ground black pepper, to taste

Saved

Steps

5 hours

1

Rinse beans, boil, simmer for 2 minutes, remove from heat, cover, and let it stand for 1 hour.
2

In a large Dutch oven, heat olive oil, brown meats, and set aside.
3

Preheat oven to 325F.
4

In the Dutch oven sauté onions for 6 minutes then garlic for minutes, Add meats and wine.
Simmer for 1 minute.
5

Add beans, broth and bay leaves. Bring to boil, cover and transfer to oven.
6

Remove bay leaves and add carrots, celery, celery root, parmesan (if used), Worcestershire sauce, rosemary, salt, and pepper. Cover and bake for 1 hour. Uncover and continue baking for 1 more
hour.
7

Let it stand for 15 minutes and serve. As with other stews, it will taste even better the next day.