Et VoilĂ ! Classic French Cassoulet

Cassoulet is a rustic, slow-cooked, French dish, which you might deduce from its name, is a cousin to a casserole. Though they are similar, the differences between a cassoulet and a casserole are very distinctive; a cassoulet, pronounced (cass-oo-lay) with a haughty French accent, generally refers to a long-simmering stew from southwest France which includes beef, duck, lamb or pork, and white beans. A casserole, on the other hand, is a slow-cooked, often baked dish that includes a starch, vegetables, some sort of sauce, frequently involves cheese, and sometimes contains a protein. Classic American casseroles include macaroni and cheese, green bean casserole, chicken pot pie, and lasagna. The French sometimes use the term gratin to refer to homey potluck-style baked dishes that we’d call a casserole. Cassoulet is a favorite cold-weather dish in our house; a dish that warms body and soul. The addition of beans to the braised beef adds a creamy depth and hearty broth. Served with a

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