Cassoulet Recipe

Preheat oven to 325 degrees F. 

Season pork, chicken, duck, and lamb very well with salt and pepper. Heat vegetable oil in a heavy-bottomed stockpot or Dutch oven over medium-high heat. When pot is almost smoking, sear meat in batches. Set aside.

In the same pot, heat olive oil over medium heat. Cook bacon until crispy. Set aside.

Add onions and garlic to the same pot. Season with salt and pepper. Cook until onions are wilted and caramelized, about 10 minutes.

Add tomato paste and stir to combine. Cook for 1 minute over medium-low heat. Turn up heat to high and add white wine. Scrape the brown bits at the bottom of the pan with a wooden spoon. Let wine reduce by half.

Add tomatoes, half the beef stock, bay leaves, thyme, and rosemary; let reduce to half. Return meats to pan, add remaining stock to submerge meats completely, and simmer. Skim off excess fat on the surface.

Cover pot with a lid and bake in the preheated oven for about 3 hours or until meats are fork-tender. Add bacon and beans during the last few minutes of cooking.

before serving discard bay leaves. Serve hot with crusty bread, buttered pasta, or steamed rice.