Whilst visiting Carcassonne and Castelnaudary, the food on every menu was the Cassoulet, a dish that legend says eventuated as a result of townsfolk being starved during a siege. Down to the last of their food, the people combined their meager ingredients in one large stew. With the introduction of the American white bean to France, the ingredients of the Cassoulet gradually underwent a change. Our Carcassonne Stew is based upon the intial stew.


2 dessertspoons margarine/butter

1 teaspoon salt

Pepper to taste

½ teaspoon basil

½ teaspoon rosemary

2 teaspoons chives (fresh chopped, or dried)

½ teaspoon parsley

¼ teaspoon paprika

1 teaspoon curry

1 medium leek chopped

2 spring onions chopped

2 cloves garlic crushed

1 shallot chopped

1 sachet or 1 tablespoon powdered chicken stock

½ kg sausages

1kg chicken breasts

4 slices bacon

5 small potatoes diced

1 sweet potato diced

¼ medium sized pumpkin diced

1 cup red wine

2 cups water


In a preheated pan add the margarine/butter and melt.

Add the salt, pepper, basil, rosemary, chives, parsley, paprika, curry and stir

Add and sauté the leek, onions, garlic, shallot.

Add the chicken stock and stir into the mix.

Add the sausages, chicken and bacon. Lightly brown.

Add potato, sweet potato and pumpkin. Stir.

Add red wine and water – just covers the ingredients. Stir

Cover pot with lid. Bring to boil and reduce to low heat.

Cook for 1 hour, stirring occasionally.

Remove lid and continue simmering until the liquid has reduced and a thick stew remains.