cast iron

Prep Time: 20 minutes  |  Cook Time: 2-3 hours  |  Total Time: 2 hours 30 minutes
Servings: 4-6 servings  |  Difficulty: Easy  |  Cuisine: French

Ingredients

• 2 lbs beef chuck or chicken
• 2 tablespoons butter
• 1 large onion, quartered
• 3 carrots, cut into chunks
• 4 cloves garlic, minced
• 2 cups red wine or beef broth
• 2 bay leaves
• Fresh thyme sprigs
• Salt and pepper to taste

Instructions

1. Heat the Staub cocotte over medium-high heat with butter.
2. Brown meat on all sides, then remove and set aside.
3. Sauté onions and carrots until softened.
4. Add garlic and cook for 1 minute.
5. Pour in wine or broth, scraping up browned bits.
6. Return meat to cocotte, add herbs, and cover.
7. Transfer to oven at 325°F for 2-3 hours until tender.
8. Season with salt and pepper before serving.

Tips & Notes

• The Staub cocotte’s black matte interior absorbs heat evenly for perfect browning
• The self-basting lid helps retain moisture during long cooking
• Use room temperature meat for better browning
• Don’t skip the browning step for deeper flavor

Nutrition Notes

Rich in protein and iron, though high in calories due to cooking method. Great for cold weather comfort meals.