A looser, brothier version of the classic French meat-and-bean casserole, this stew delivers umami satisfaction from porcini mushrooms and rich, nutty Parmesan cheese.

David Bonom
Recipe by Cooking Light November 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
55 mins
total:
1 hr 20 mins
Yield:
Serves 6 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock to a boil in a small saucepan; add porcini mushrooms. Remove pan from heat; let stand 15 minutes. Strain stock through a fine sieve over a bowl; reserve stock mixture. Chop mushrooms.

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  • Heat a large Dutch oven over medium heat. Add 3 tablespoons oil. Add onion; cook 10 minutes or until lightly browned, stirring occasionally. Add potato, turnip, fennel, and 1 teaspoon thyme; cook 10 minutes or until vegetables are slightly tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes. Stir in stock, 1 cup water, bay leaf, and chopped mushrooms; bring to a simmer. Reduce heat to medium-low, and cook, partially covered, 25 minutes. Stir in beans; return to a simmer, and cook, partially covered, 10 minutes or until vegetables are tender. Remove from heat; stir in salt and pepper.

  • Preheat broiler to HIGH. Melt butter in a medium nonstick skillet over medium heat. Add breadcrumbs; cook 3 minutes or until breadcrumbs are lightly toasted, stirring occasionally. Remove from heat. Stir in cheese and remaining 1 teaspoon thyme. Let stand 5 minutes. Sprinkle breadcrumb mixture evenly over cassoulet. Broil 1 minute or until breadcrumbs are browned. Drizzle each serving with 1/2 teaspoon remaining oil.

  • Fuller's ESB ABV 5%

  • An oft-overlooked style of beer, ESB (extra special bitter) is a dark, malty, full-bodied brew that goes remarkably well with the warm flavors of winter stews, especially cassoulet. London-based Fuller's ESB presents hints of toffee and biscuit enlivened by a slight citrusy finish that plays nicely with the cassoulet's sugary sweet potatoes and carrots. Fuller's ­nuttiness lends even more depth to this flavorful dish.

Nutrition Facts

370 calories; fat 15.3g; saturated fat 4.6g; mono fat 8g; poly fat 1.3g; protein 11g; carbohydrates 45g; fiber 10g; cholesterol 14mg; iron 3mg; sodium 581mg; calcium 164mg.
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