We Like To Cook!
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Time: 3 hours 20 minutes (20 m prep, 3 hours cook)
(Ingredients and measurements subject to availability)
- 1 lb. stew beef trimmed of fat and cut into 1”-2” cubes
- Black pepper*
- 1 to 2 tablespoons olive oil*
- 1 1/2 cups onions, chopped
- 1 cup carrots, peeled and sliced
- 3/4 cup celery, diced
- 4-6 cloves of garlic, minced or squished
- 1 teaspoon salt*
- 1/2 teaspoon oregano
- 1/4 teaspoon dried thyme
- 1/2 cup white wine*
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1/2 lb. dried Great Northern beans, (pre-cooked according to package directions)
- 1 bay leaf
Salt and pepper
- Pre-heat your stewing pot. Pat the beef dry with paper towels, season with salt and pepper, and then add it to the hot pan. Allow the beef to form a crust before turning it over to brown the other side. Remove seared beef from pot and set aside. Add the diced vegetables and a drizzle of olive oil and allow them to sauté until soft. Stir in spices and then de-glaze the pan with a good glug of white wine or cooking wine (about half a cup) and stir in the ketchup.
- Add the seared beef chunks back to the pot and cover with beef stock. Put on the lid, place in a 200 F oven and cook for 3-4 hours until the meat is meltingly tender. Check periodically to make sure that the sauce is not reducing too fast, if it is, then add some more stock or water to prevent it from drying out.
- About 30 minutes before serving, remove the stew from the oven and add cooked beans to the pot. Stir together gently (so as not to break apart meat or smash the beans) and simmer on your stove over low heat until ready to serve. Ladle cassoulet into serving dishes. Ideally served with chopped parsley or chives as a garnish and served with crunchy bread although they are not included in the order.