Desperately need some help ASAP please!

Joined Jul 5, 2015
Hi guys!

Thanks for taking the time to help with my post,

I'm in France at the moment and planning on making a Beef Cassoulet with some Haricot Beans, Herbs, Tomatoes etc. The recipe calls for rump steak, however I have stewing steak and so planning on cooking the beef seperately for around 3 hours.

I do not want to cook it all together as the beans will turn to mush and the tomatoes will dry out. Can anyone help alter the recipe to suit please? Can I slowly cook the meat in an oven/on the hob in water or a weak beef stock solution? I don't have an opportunity to buy anymore ingredients other than what is on the list.

500 Gram rump steak
1 onion
2 garlic clove
1 Can tomato
1 Can cannellini beans
1/3 Cup red wine
2 Teaspoon paprika
2 Teaspoon thyme
2 Teaspoon sage

Heat 1 TB oil in a large saucepan. Peel and chop onion and garlic. Slice steak.Add onion and garlic to pan cook till transparent. Add sliced steak and brown.Add canned tomatoes, red wine, paprika, thyme and sage. Cook till steak not quite ready.Rinse and drain cannellini beans then add to saucepan. Cook further till heated through, only a few minutes or beans will go mushy

Thanks guys!


Staff member
Joined Jun 11, 2001
I would not slice the steak.  I would cut it into 1.5" cubes, 3-4cm.  
Joined Jul 13, 2012
Cube, sear and braise in stock and red wine if you can spare it.  
Joined Apr 3, 2008
I would also cube the meat, not sliced.  I would do just as the recipe asks except I would only add half the tomato.  Adding a little tomato early will make a very beautiful complex dish, deep and dark.  After you've cooked the meat slowly until it's tender I would then add the rest of the tomato and let it cook for about 10 minutes before adding the beans.  I would also add a chunk of parmesan rind to this.
Joined Oct 2, 2010
I made a very similar dish just 2 weeks ago, but I used lamb shoulder instead of beef.Here it is;

It doesn't matter whether you cut the beef or not, I also used large slices. It is a braise, so it has to go long and slow on low fire.

But, start with 2 recipients; a pot in which you will braise and a pan to sear the meat.

- start with the braising pot; chop your onion and garlic and sweat in oil or whatever, as long as you can, on low fire, stirring occasionally.

- while that is going, now switch to your pan at high heat and sear your meat on all sides until it gets all nicely browned. Take your time (at least 10 minutes) to do so and don't move the meat around again and again. Season now with s&p!! Set aside.

- back to the braising pot; add your paprika to the onion and garlic and only 1 half tsp of thyme, that's more than enough especially when it's dried. Sage is optional. Add also a tbsp. of plain flour and let it all fry a bit, like 5 minutes (take the temperature a little higher). If you (optional but preferable) have tomato puree, now is good time to add maybe 1 tsp. too. Fold it all together (it will not look dry and messy but all will work out nicely).

- Add your canned tomato and stir.

- back to the frying pan; Fill the now empty tomato can with plain water and add that to the pan on medium fire. Stir until all the nice bits stuck to the bottom of the pan (from frying the meat) dissolve in the water. Add this to the braising pot.

- Add the meat. Let simmer on low fire for 45 minutes, taste, add s&p to taste, let cook another 15 minutes if the meat is not done, and 15 more if necessary etc.

- when the meat is done, add the rinsed cannellini beans (do not use the juice). Add to the pot and let simmer for another 15 minutes.

Bon appetit!
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