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Cassoulet, this traditional French dish hails from the Languedoc region and is known for its slow-cooked, hearty composition. It typically includes pork, sausages, duck or lamb, and white beans. The long, slow cooking process helps meld the flavors together and develops its rich, savory taste.
Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable. Think the original crockpot. The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.