Can you remember when you first received (or perhaps gifted yourself) a piece from Le Creuset? Many of us think back to that moment as the time we upgraded our cooking to a level that (in our minds, at least) could be compared to that of a professional chef.

The Dutch oven from the La Creuset collection represents, to our minds, something that could live up to that kind of ideal. It’s vibrant, it’s well-designed, and it contains a promise (to us, at least) of even cooking.

We spent part of our recent weekend luxuriating in fall and all its (cozy) potential. We focused on what seemed to us to be the perfect segue into colder weather: a bubbling meal made inside a Le Creuset Dutch oven.

Le Creuset, the French cookware company, is known for its high-quality cast-iron pots. It’s sturdy enough to last generations.

But like any good kitchen tool, it’s only as good as the recipes you use with it. This post shares the ten best recipes to cook in a Le Creuset pot.

These are classic, long-standing recipes your mom and grandma made, and now you’ll make for your kids and grandkids. Because what’s the point of fancy cookware if you’re not using it to make comfort food?

We promise these dishes will fill your home with the kind of aromas that’ll have you hovering in the kitchen, waiting for the food to cook.

The 10 Best le creuset recipes

1. Le Creuset Beef Bourguignon Recipe

This recipe for Beef Bourguignon from Le Creuset takes beef chuck, carrots, onions, and garlic and transforms them into a hearty, classic French stew. It’s a comforting, delicious dish perfect for a cozy meal.

Ingredients

2 tablespoons olive oil
3 pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
1 onion, sliced
2 carrots, sliced
3 cloves garlic, minced

Instructions

1. Adjust your oven to 325°F (165°C). In a Le Creuset Dutch oven, medium-high heat the olive oil. Season the beef cubes with salt and pepper, and brown them in a few batches. Remove and set aside.

2. Add the onion and carrots to the same pot. Cook until softened, and then add the garlic and cook for another minute.

3. Put the beef in the pot. Pour enough red wine over it to cover the meat completely, then add a bouquet garni. Bring the pot to a steady simmer on the stovetop, then cover and transfer it to the 300°F (150°C) oven. For the next

2.5 to 3 hours, or until the beef is fork-tender, allow the pot to work its alchemical magic.

2. Le Creuset Chicken Casserole Recipe

I provide instructions for preparing a chicken casserole in a Le Creuset pot. The dish features tender chicken, good-quality olive oil, sweet onions, a generous amount of garlic, homemade chicken broth, and a potful of good-looking vegetables: carrots, potatoes, and peas.

Ingredients

• 1 whole chicken, cut into pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 cups mixed vegetables (e.g., carrots, potatoes, and peas)
• Salt and pepper to taste

Instructions

1. The oven must be preheated to 350°F (175°C).

2. Heat the olive oil in a Le Creuset Dutch oven over medium-high heat. Add the pieces of chicken and sear, letting them brown nicely and become golden on all sides. Remove the chicken and set aside.

3. In the same pot, add the onion, chopped, and the garlic, minced. Sauté until the onion reaches translucence.

4. Place the chicken in the pot, add the chicken broth and mixed vegetables, and season with salt and pepper. Cover and bake in the preheated oven for 45 minutes, or until the chicken is cooked through and vegetables are tender.

3. Le Creuset Dutch Oven Bread Recipe

The Dutch oven from Le Creuset can be used to bake bread that turns out crusty and artisan style. You can use all-purpose flour, however, in this recipe, it is specified that King Arthur all-purpose flour be used.

In fact, any kind of good quality, unbleached flour will work. After all, flours—and the breads made from them—vary greatly across the world, both in flavor and texture.

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water
• Optional: Cornmeal or additional flour for dusting

Instructions

1. In a sizable basin, combine the flour, salt, and yeast. Add the water warmed to 100°F and stir until you have a dough that looks shaggy. Cover with plastic wrap or a clean kitchen towel and set it out at room temperature for 12 to 18 hours. When you uncover it, be ready for the smell of freshly fermented dough to hit you. It should have puffed up appreciably, and its surface should be shot through with bubbles.

2. Dust a workspace and your hands with flour. Carefully flip the dough onto the workspace and fold it over once or twice. Cover it with plastic wrap and let it unwind for about 15 minutes.

3. Form the dough into a ball and position it on a parchment piece that has been sprinkled with flour or cornmeal. Lightly dust the top with flour or cornmeal, and then cover the dough with a towel. Allow it to rest for another 1-2 hours and watch as it doubles in size.

4. Heat your oven to 450°F (230°C) with the Le Creuset Dutch oven inside. Carefully take the pot out of the oven, take off the lid; then, using parchment paper, lower the dough into the pot. Put the lid back on the pot and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes. The bread should be deep golden brown and crusty. Let the bread cool before slicing.

4. Le Creuset Coq au Vin Recipe

The classic French dish Coq au Vin from Le Creuset features chicken thighs and drumsticks simmered in red wine, combined with savory bacon or pancetta, carrots, onion, and mushrooms for a rich, hearty flavor.

Ingredients

3 pounds of chicken thighs and drumsticks
2 cups red wine (such as Burgundy or Pinot Noir)
2 tablespoons olive oil
4 ounces bacon or pancetta, diced
2 carrots, sliced
1 onion, diced
8 ounces mushrooms, quartered

Instructions

1. In a Dutch oven from Le Creuset, heat the medium olive oil. Add the bacon or pancetta, diced, and cook until it is crispy. Using a slotted spoon, remove the meat from the pot and set it aside.

2. The chicken parts should be seasoned with salt and pepper and then browned in the same pot used for the bacon, cooking until golden brown on all sides. Removed from the pot, they should be set aside with the bacon.

3. Add the carrots, onion, and mushrooms to the pot and sauté them for about 5 minutes until they begin to soften. Add the chicken and bacon back to the pot.

4. Add the red wine, ensuring that any morsels stuck to the bottom of the pot are loosened. Heat to a simmer, then cover and allow to gently bubble away for about 45 minutes, or until the chicken is fork-tender.

5. Le Creuset French Onion Soup Recipe

I make a deeply flavored French onion soup worthy of its Le Creuset name. My ingredients are classic: butter, very thinly sliced yellow onions, minced garlic, beef broth, and a dry white wine.

But the insistent notes of fresh thyme, a goodly portion of baguette slices, and an abundance of grated Gruyère take my soup over the top.

Ingredients

Butter
Yellow onions, thinly sliced
Garlic, minced
Beef broth
Dry white wine
Fresh thyme
Baguette slices
Gruyère cheese, grated

Instructions

1. A Le Creuset Dutch oven is perfect for this task. It holds the heat well and also distributes it evenly. If you don’t have one, don’t worry. The method works just fine in any large, heavy pot with a lid. Use the widest one you have, because if the pot is too deep, the onions won’t caramelize as well.

2. Sauté the garlic for a minute, then add the beef broth, wine, and thyme. Bring to a simmer and cook for another 20 minutes, allowing the flavors to meld.

3. Your oven’s broiler should be preheated. The soup should be ladled into bowls that can safely go into the oven. Each bowl is to be topped with a slice of baguette and an amount of Gruyère cheese that is both generous and appropriate for a soup bowl.

4. Put the bowls on a baking sheet and broil until the cheese is golden brown and bubbly. Serve hot.

6. Le Creuset Ratatouille Recipe

Examine this traditional recipe from Le Creuset for ratatouille, in which diced eggplant, sliced zucchini, red bell pepper, yellow onion, and minced garlic are the main ingredients; they are simmered in a nearly equal proportion of olive oil and tomatoes to create a rich, comforting, vegetable-laden stew.

Ingredients

• 1 large eggplant, diced
• 2 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 cups diced tomatoes
• 2 tablespoons olive oil

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Instructions

1. Set the oven to 375°F (190°C). In a Le Creuset Dutch oven, over medium heat, warm the olive oil. When the oil is shimmering, add the onion and garlic. Sauté for about 5 minutes until softened.

2. In the pot, combine the eggplant, bell pepper, and zucchini. Sauté for about 10 minutes, giving the pot a good stir every now and then, until the veggies have softened just a bit.

3. Blend in the cubed tomatoes, seasoning them with salt and pepper, and combine everything thoroughly. Cap it with the lid and move it to the oven.

4. Cook for 30-35 minutes until the vegetables are completely soft. Serve warm.

7. Le Creuset Classic Pot Roast Recipe

Uncover the Classic Pot Roast from Le Creuset, a satisfyingly chunky dish of 3-4 pounds of beef chuck roast, seasoned with salt and pepper, and rendered unctuous by copious amounts of beef broth, fresh thyme, sliced onion, and minced garlic.

Ingredients

• 3-4 pounds beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 sprigs fresh thyme

Instructions

1. Set your oven to 325°F (165°C). There is no need to measure; just use a generous hand when applying the salt and pepper to the beef chuck roast. Season all sides of the meat evenly.

2. In a Le Creuset Dutch oven, over medium-high heat, heat the vegetable oil. Sear the roast on all sides until it is browned, about 4-5 minutes per side. Remove from the pot and set aside.

3. In the same pot, add the diced onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes. Return the roast to the pot, add the beef broth and thyme sprigs, cover with the lid, and transfer to the oven. Roast for 3 to 4 hours, or until the meat is tender and falls apart easily.

8. Le Creuset Lamb Shank Recipe

A lamb shank recipe I devised using Le Creuset transforms basic elements like lamb shanks, olive oil, onion, garlic, and red wine into a dish that is rich and heartening—comfort food, really—that is suitable for any company.

Ingredients

4 lamb shanks
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup red wine
2 cups beef or vegetable stock

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Add salt and pepper to the lamb shanks and rub them well.

2. In a medium-heavy pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown well on all sides. Remove the shanks from the pot and set aside.

3. In the pot, combine the onion and garlic, sautéing until they are soft. Pour in the red wine, scraping up the browned bits from the bottom, and reduce a bit. Add the stock, return the lamb shanks to the pot, and bring to a simmer.

4. Place in the oven, cover with a lid, and braise for 2 to

2.5 hours until tender. Serve warm.

9. Le Creuset No-Knead Bread Recipe

Experience the ease of my Le Creuset No-Knead Bread recipe. All you need is common bread-making ingredients—in this case, all-purpose flour, instant yeast, salt, and warm water—and a bit of patience to craft a beautiful rustic loaf with hardly any effort at all.

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Ingredients

3 cups all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/2 cups warm water
Cornmeal or additional flour for dusting

Instructions

1. In a big bowl, blend the flour, yeast, and salt. Warm the water and add it to the mix, stirring until the result is a shaggy lump of dough.

2. Let the bowl sit at room temperature for 12 to 18 hours, covered with plastic wrap, until the surface is marked with bubbles.

3. Heat your oven to 450°F (230°C). For 30 minutes, place the Le Creuset Dutch oven with the lid inside to preheat.

4. At the same time, dump the dough onto a surface that you have generously floured and quickly shape it into a rough ball. You will want to place the ball of dough on a piece of parchment paper that you have also floured. Now, dust the top with a bit more flour or cornmeal, then cover it with a clean kitchen towel. You are now in the moment of letting the dough rest while the pot heats up.

5. With great care, take the steaming hot Dutch oven from the oven. Place the dough (and the parchment paper, if you please) into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 15 to 20 minutes, until the loaf is a deep, dark, golden brown. Cool on a wire rack before slicing.

10. Le Creuset Tomato Basil Soup Recipe

Here I have a cozily written recipe for Le Creuset Tomato Basil Soup. It features olive oil, onion, garlic, whole peeled tomatoes, vegetable broth, and fresh basil.

It’s a simple, clearly explained soup that any not-terrible cook can put together. And by “any not-terrible cook,” I mean, not much skill is needed to pull this off.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 cans (28 ounces each) of whole peeled tomatoes
2 cups vegetable broth
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste

Instructions

1. Heat the olive oil in a Le Creuset Dutch oven over medium heat. Once the oil is warm, add the chopped onion. Sauté the onion until softened, for about 5 minutes. Then, add the minced garlic. Cook for another minute until the garlic is fragrant.

2. Add the peeled tomatoes, with their juice, and the vegetable broth. Bring to a simmer and cook uncovered for about 20 minutes, allowing the flavors to meld.

3. Take the saucepan off the heat and add the chopped basil. Using an immersion blender, blend the soup to smooth, or if using a standard blender, carefully transfer the soup in batches to the blender. Season to taste with salt and pepper and enjoy.