Cassoulet is a French stew of beans and sausage, enhanced with various additional meats depending on the regional variation, and seasoned with garlic, onion, cloves, thyme, bay leaves, white wine, and beef stock. It is traditionally prepared in a round terra-cotta casserole, and given a long slow cook to allow the flavors of the ingredients to combine.
Some regional variations include:
- Cassoulet de Castelnaudary, which is made with pork cuts such as smoked ham, pork shoulder, and salt pork
- Cassoulet de Carcassone, which is made with lamb, mutton, and wild game such as partridge or quail
- Cassoulet Toulousain, which adds duck or goose confit to the Carcassone