Cassoulet Recipe with Beef
Rich rustic Tuscan-Style Beef Cassoulet is a hearty dish that combines tender beef with white beans, tomatoes and aromatic herbs. Slow cooked to perfection, this savory casserole melds rich flavors, creating a comforting and rustic meal that’s perfect for any occasion!
Why We Love This Tuscan-Style Beef Cassoulet
Over the years I’ve come up with a game plan for the inevitable “surprise” dinner party expansion when I have to feed a crowd!
Instead of making a main dish with a premium high-priced protein (like standing rib roast) that can only be stretched so far, I cook large batches of more casual dishes that still offer a touch of elegance.
The trick is to find a recipe that still feels special and tastes luxurious, yet is budget-friendly and can be easily redistributed to feed any number of people.
It sounds impossible, I know. Yet there are dishes that hit all the criteria.
Today’s Tuscan-Style Beef Cassoulet recipe is the ultimate example, in my opinion.
This Tuscan-Style Beef Cassoulet offers robust flavors and a decadent hearty texture with tender black angus beef roast, bacon, sun dried tomatoes, wine, and lots of beans and veggies.
Plus, it can be stretched to feed ample portions to up to 20 people! Just add some crackly French bread and a good salad alongside.
Ingredients You Need
- Great Northern Beans – if dried, be sure to plan ahead and soak them overnight
- Bottom Round Roast – or a chuck roast
- Bacon – adds flavor and eliminates the need for olive oil
- Vegetables – onion, celery, carrots and mushrooms
- Garlic – for a savory flavor
- Canned Tomatoes – or tomato sauce or tomato paste! Anything to lend some tangy tomato flavor.
- Sun-Dried Tomatoes – for an Italian twist
- Italian Seasoning – a blend of basil, thyme, oregano, rosemary, sage and marjoram. If you have them on hand, you can also add fresh rosemary sprigs or fresh thyme!
- Beef Broth – for the cooking liquid
- Red Wine – use a dry red wine like chianti
- Bread Crumbs – for a crunchy topping
- Salt & Pepper – to taste
Not only is this Tuscan-Style Beef Cassoulet cost-effective for large dinner parties, I saved even more money by purchasing all my ingredients at ALDI!
ALDI is the place to shop for your holiday groceries, decorations, and gifts. I am always amazed at how full my cart is, yet how little I spend.
Not only can I find all my staple ingredients, ALDI also offers fabulous wines, beer, pre-made party appetizers, cheese, baked goods, and specialty items at extremely affordable prices.
What is a Cassoulet?
So what is a cassoulet exactly? I’m so glad you asked!
A cassoulet is a rustic bean stew, from the southern provincial regions of France. It was not originally thought of as haute cuisine, but more of a home-cooked economical peasant dish.
Cassoulets are traditionally made with white beans, vegetables, pork or foul, and lots of herbs. However as the dish grew in popularity, it has been recreated by chefs in all sorts of ornate variations.
Even though cassoulet is just a fancy word for a thick bean stew (and the name of the French vessel they are traditionally cooked in) they are extremely rich and satisfying, making them a wonderful dish for holiday gatherings. This Tuscan beef stew version offers a blend of Italian and French flavors and is so comforting and delicious!
How to Make Cassoulet with Beef
Place the dried beans in a large bowl. Cover with water by 2 inches. Soak overnight to hydrate the beans for cooking. When ready to start cooking, drain off excess water.
Preheat the oven to 350 degrees F. Prep all the ingredients. Cut the beef roast into 1-inch cubes. Chop the bacon into thin bite-size pieces. Peel and chop the onion, slice the celery and carrots into small pieces. Quarter the mushrooms. Cut the sun-dried tomatoes into thin strips. Peel and mince the garlic.
Set a large dutch oven or other oven-safe stock pot on medium heat and add the bacon. Once the bacon is mostly cooked through, add in the beef cubes. Brown the beef on all sides, about 5 minutes. Then add in the chopped onions, celery, carrots, mushrooms and garlic. Sauté for 5-7 minutes, stirring occasionally to soften the vegetables.
Add the beans, diced tomatoes, sun dried tomatoes, Italian seasoning, beef broth, red wine, 4 teaspoons salt, and 1 teaspoon black pepper. Stir and cover with a heavy lid.
Carefully move the pot into the oven. Cook for 3+ hours, until the beans and beef are soft. The mixture will simmer in the oven and make everything so tender! Sprinkle breadcrumbs over the top. Place back in the oven without the lid for 15 minutes, or until the breadcrumbs are toasted. Serve warm and enjoy!
Serving Suggestions
This Tuscan-style beef cassoulet recipe is perfectly delicious on its own, but can be served with a variety of side dishes if you are feeding a crowd! Try serving it with some of my favorites like:
Frequently Asked Questions
A cassoulet is a slow-cooked French stew that has three basic components: meat, white beans and seasonings. It is a classic French dish, especially in the French countryside!
Store any leftover cassoulet with beef in an airtight container in the refrigerator for up to 4-5 days! Simply reheat in the microwave until heated through and enjoy!
Looking for More Easy Dinner Recipes? Be Sure to Also Try:
- Lemon Garlic French Chicken
- Cornish Hen Recipe
- Easy Chicken Marsala
- Creamy Coq Au Vin
- Oven Baked Italian Meatballs
Disclosure: This post is sponsored by ALDI. All value-loving opinions are my own.
Cassoulet Recipe with Beef
Ingredients
- 32 ounces Dakota’s Pride Great Northern Beans (1 bag)
- 3 1/2 pounds Black Angus Bottom Round Roast
- 8 strips Appleton Farms Thick Sliced Bacon
- 1 large onion
- 3 celery stalks
- 2 large carrots
- 8 ounces cremini mushrooms
- 6 cloves garlic
- 14.5 ounces Happy Harvest Diced Tomatoes (1 can)
- 7 ounces sun dried tomatoes, drained (1 jar)
- 2 tablespoons Stonemill Italian Seasoning
- 32 ounces Chef’s Cupboard Beef Broth
- 2 1/2 cups Crimson Root Dark Red Blend wine
- 1/4 cup Chef’s Cupboard Bread Crumbs (omit for gluten-free)
- Stonemill salt and pepper
Instructions
- Do Ahead: Place the dried beans in a large bowl. Cover with water by 2 inches. Soak overnight to hydrate the beans for cooking. When ready to start cooking, drain off excess water.
- Preheat the oven to 350 degrees F. Prep all ingredients: Cut the beef roast into 1-inch cubes. Chop the bacon into thin bite-size pieces. Peel and chop the onion. Slice the celery and carrots into small pieces. Quarter the mushrooms. Cut the sun dried tomatoes into thin strips. Peel and mince the garlic.
- Set a large 7-8 quart stock pot over medium heat and add the bacon. Once the bacon is mostly cooked through, add in the beef cubes. Brown the beef on all sides, about 5 minutes. Then add in the chopped onions, celery, carrots, mushrooms, and garlic. Sauté for 5-7 minutes, stirring occasionally, to soften the vegetables.
- Add the beans, diced tomatoes, sun dried tomatoes, Italian seasoning, beef broth, red wine, 4 teaspoons salt, and 1 teaspoon black pepper. Stir and cover with a heavy lid.
- Carefully move the pot into the oven. Cook for 3+ hours, until the beans and beef are soft. Sprinkle bread crumbs over the top. Place back in the oven without the lid for 15 minutes, or until the breadcrumbs are toasted. Serve warm!
Do you have a favorite pot you use in the oven?
I love cassoulet – part of my heritage is southern Belgium, with it’s French influence.
Plan to make this.
Loved it