Description
Enjoy this Slow Cooker Beef & Chorizo Bean Cassoulet, a hearty, rich comfort stew packed with bold flavors and tender meat.
Ingredients
Scale
- 3½–4 lb beef chuck roast, trimmed and cut into 8 chunks
- 1½ lb beef chorizo or turkey chorizo, sliced into ½-inch pieces
- 6 slices turkey bacon, chopped
- 12 cups cooked Great Northern beans or cannellini beans, drained
- 3 medium yellow onions, coarsely chopped
- 1 head garlic, halved crosswise
- 28 oz peeled tomatoes, coarsely chopped
- 3 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 2 cups chicken broth
- ¼ cup tomato paste
- ¼ cup freshly squeezed lemon juice
- ¼ cup chopped fresh parsley + extra for serving
- 2 cups water
- 1 cup panko-style breadcrumbs
Instructions
- Season the Beef: Place the beef pieces in a bowl. Season with 2 teaspoons salt and black pepper. Set aside.
- Toast the Breadcrumbs: Heat canola oil in a large skillet over medium heat. Add the breadcrumbs and stir until golden, 4–6 minutes. Transfer to a small container and set aside.
- Cook the Turkey Bacon: Add the chopped turkey bacon to the skillet. Cook until crisp, 4–5 minutes. Transfer to a plate and reserve the rendered fat in the skillet.
- Brown the Beef: Brown the beef chunks in the skillet in two batches, cooking 1–2 minutes per side until lightly seared. Set browned beef aside.
- Sauté the Onions: Add the onions to the skillet with the remaining 1 teaspoon salt. Cook until softened, 6–7 minutes.
- Build the Sauce: Add tomato paste, chopped tomatoes, chicken broth, and lemon juice. Stir and simmer for 5–6 minutes to combine flavors. Transfer this mixture to your slow cooker.
- Assemble the Cassoulet in the Slow Cooker: Add browned beef, sliced beef/turkey chorizo, beans, and halved garlic head. Stir gently.
- Slow Cook: Cover and cook on LOW for 9–10 hours, until the beef is very tender and shreds easily. Remove the garlic head.
- Finish the Dish: Stir in the toasted breadcrumbs, chopped parsley, and extra broth or water if needed to adjust thickness. Let the cassoulet rest for 30 minutes before serving so it thickens.
- Serve: Ladle into bowls and garnish with crispy turkey bacon, more parsley, and a pinch of salt if needed.
Notes
- Prep Time: 30 minutes
- Cook Time: 9 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 90mg