It had to be stew.

There was more garlic in the crisp salad served in the terracotta bowls that made the rounds after the cassoulet, and by then I had sipped three different southern wines I never knew existed. Miniature versions of the cassole, the terracotta pot that provided the basis for the name cassoulet, hung on green ribbons around thick tan necks, like medals of honour. [Extracted from the article]