Beef cassoulet is a deeply satisfying, slow-simmered French-style casserole built on tender beef, creamy white beans, and a golden breadcrumb crust. While traditional cassoulet uses multiple meats like pork and duck confit, this beef-forward version delivers the same rich, rustic comfort with a shorter ingredient list and simpler technique. It works because the beans absorb the savory beef broth as they cook, while a final blast of heat creates a crispy, garlicky topping that contrasts with the creamy interior.
Ingredients
- 1 lb (450 g) dried white beans (Great Northern or cannellini), soaked overnight
- 2 tbsp (30 ml) olive oil, divided
- 2 lb (900 g) beef chuck roast, cut into 1½-inch cubes
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2 g) black pepper
- 4 oz (115 g) bacon or salt pork, diced
- 1 large onion, chopped (about 1½ cups / 190 g)
- 2 carrots, peeled and sliced (about 1 cup / 130 g)
- 4 cloves garlic, minced
- 2 tbsp (32 g) tomato paste
- 1 cup (240 ml) dry red wine (like Côtes du Rhône or Merlot)
- 4 cups (960 ml) beef broth, low-sodium
- 1 bay leaf
- 1 tsp (2 g) dried thyme
- 1 cup (90 g) fresh breadcrumbs
- 2 tbsp (30 g) butter, melted
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)
Instructions
- Drain the soaked beans and rinse them. Place them in a large pot, cover with fresh water by 2 inches, and bring to a boil. Reduce heat and simmer for 30 minutes. Drain and set aside. (This par-cook helps the beans finish evenly in the oven.)
- Preheat your oven to 325°F (160°C).
- Pat the beef cubes dry with paper towels. Season with the salt and pepper.
- In a large Dutch oven or oven-safe pot, heat 1 tablespoon of the olive oil over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5–6 minutes per batch. Transfer the beef to a plate and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the diced bacon. Cook until the bacon renders its fat and crisps, about 5 minutes. Add the onion and carrots; cook, stirring, until softened, about 5–7 minutes. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom of the pot.
- Pour in the red wine and bring to a simmer, scraping the bottom to deglaze. Let the wine reduce by half, about 3–4 minutes.
- Return the beef to the pot. Add the par-cooked beans, beef broth, bay leaf, and thyme. The liquid should just cover the ingredients; add a little water if needed. Bring to a simmer.
- Cover the pot and transfer to the oven. Cook for 2 hours, or until the beef is fork-tender and the beans are creamy.
- In a small bowl, mix the breadcrumbs with the melted butter until well combined.
- Remove the pot from the oven and increase the oven temperature to 400°F (200°C). Sprinkle the breadcrumb mixture evenly over the cassoulet. Return to the oven, uncovered, and bake for 15–20 minutes, until the top is golden and crispy.
- Let rest for 10 minutes before serving. Remove the bay leaf. Garnish with parsley if desired.
Tips
- Soak the beans overnight: This step is not optional for the best texture. If you’re short on time, use the quick-soak method: cover beans with water, boil for 2 minutes, then let stand for 1 hour before starting the recipe.
- Don’t skip the sear: Browning the beef builds deep flavor through the Maillard reaction. Pat the meat dry before searing to ensure a good crust.
- Use low-sodium broth: Since bacon and salt are already in the dish, low-sodium broth prevents the final cassoulet from becoming too salty. Adjust seasoning at the end, not the beginning.
- Make it ahead: Cassoulet tastes even better the next day. Prepare it fully, let it cool, and refrigerate. The flavors meld beautifully overnight.
Serving Suggestions
Serve this hearty beef cassoulet as a main course with a simple green salad dressed in a light vinaigrette and a crusty baguette to soak up the rich sauce. A glass of the same red wine used in the recipe pairs beautifully. For a complete French-style meal, start with a light soup or charcuterie board and end with a fresh fruit dessert.
Variations
- Lamb Cassoulet: Substitute the beef with boneless lamb shoulder, cut into cubes. Lamb adds a slightly gamey flavor that pairs well with beans.
- Chicken and Sausage: For a lighter version, use 1 lb of chicken thighs and 1 lb of smoked sausage. Brown the sausage first, then the chicken. Reduce the initial cooking time to 1½ hours.
- Vegetarian: Omit the beef and bacon. Sauté an extra onion and add 2 cups of sliced mushrooms. Use vegetable broth and add a splash of soy sauce or Worcestershire (if not strictly vegetarian) for umami.
- Spicy Kick: Add ½ teaspoon of smoked paprika or a pinch of cayenne pepper with the thyme for a subtle warmth.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The cassoulet will keep for up to 4 days. To reheat, place a portion in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce, and heat until bubbling, about 10–15 minutes. Alternatively, reheat individual portions in the microwave on medium power for 2–3 minutes. For a crispy top, reheat in a 350°F (175°C) oven in an oven-safe dish, covered, for 20 minutes, then uncover for 5 minutes. You can also freeze the cassoulet for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, you can. Use three 15-ounce (425 g) cans of cannellini or Great Northern beans, drained and rinsed. Add them in step 8, but reduce the oven cooking time to 1 hour 30 minutes, since canned beans are already cooked.
What cut of beef is best? Chuck roast is ideal because it has enough marbling to stay moist during the long braise. Brisket or round also work, but avoid lean cuts like sirloin, which can dry out.
Can I make this in a slow cooker? Yes. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours, until the beef is tender. Finish under the broiler with the breadcrumb topping for 2–3 minutes.
Why is my cassoulet too watery? If the cassoulet is too thin after cooking, remove the lid and simmer on the stovetop over medium-high heat for 10–15 minutes to reduce the liquid. Alternatively, mash some of the beans against the side of the pot to thicken the sauce.
Can I skip the wine? Yes, substitute the wine with an equal amount of beef broth plus 1 tablespoon of red wine vinegar to mimic the acidity. The flavor will be slightly less complex but still delicious.
Is it safe to leave the cassoulet out? No. Per USDA FSIS guidelines, cooked food should not sit at room temperature for more than 2 hours (1 hour if the room is above 90°F/32°C). Refrigerate promptly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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