Cassoulet is a stew. An oven-bake. A hearty, indulgent, nourishing French dish that starts as a pot brimming with sizzling meats, veggies, and haricot beans before morphing into a savory stovetop stew and finally settling into a crumbly roast which hugs the bones and comforts the stomach.
The joys of cassoulet are many — and they are as much in cooking it is as they are in gobbling it down.
For one, cassoulet is a whole-day affair. A labor of love where the cook employs a multitude of techniques to produce a dish so warm, so filling, it unites the whole family at the table and reminds everyone that, as different and unique as the generations may be, we all share a common language of love and goodwill.
A language sparse in words and rich in exclamations: the mmms, the aahs, the elated oh-la-las amidst the clattering of spoons on bowls, the echoing of chatter on walls, the ringing of laughter to the stories told time and time again and yet ever so fascinating.
To eat cassoulet is to be at home.
How to Make Cassoulet
We begin our cassoulet by browning a variety of meats:
