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Recipes / casserole dish

Beef Pot Roast

Beef pot roast

 

What better way to celebrate Roast Dinner Day than with a delicious homemade Beef Pot Roast.

This recipe comes directly from our friends from Le Creuset, it's easy, quick and delicious.

Ingredients

  • 1.2kg beef, silverside
  • Olive oil
  • 125ml red wine
  • 500ml beef stock
  • 200g parsnips, halved lengthways
  • 4 turnips, quartered
  • 200g baby carrots, peeled
  • 2 red onions, quartered
  • 500g orange sweet potato, cut into chunks
  • 4 sprigs rosemary
  • Salt and pepper

 

Method

  1. Oven: 180°C/160°C fan forced, pre-heated
  2. Trim the beef of any excess fat, and truss the meat with kitchen string to retain its shape during cooking.
  3. Heat a little olive oil in a Le Creuset Signature Cast Iron Oval Casserole, brown the meat on all sides, then remove from the casserole, and season well with salt and pepper.
  4. Gently brown the vegetables in the same casserole, adding a little more oil if needed. Remove the vegetables and deglaze the pan with the red wine. Allow the wine to reduce by half, add the beef stock and return the beef to the casserole. Cover with the lid, and place in the oven for 1½ hours.
  5. At this stage, add the browned vegetables back into the casserole, along with the rosemary, and cover with the lid once again. Roast for a further hour covered, then remove the lid for the last 45 minutes. If this stage has not browned the meat and vegetables, turn the oven up to 220°C and cook until a golden brown colour is reached.
  6. Remove the beef and vegetables from the casserole and place them onto a large, warm plate or dish and cover with foil to allow the meat to rest.
  7. Place the casserole back onto the hob, bring the remaining sauce and juices to a simmer and then reduce to a coating consistency.
  8. Adjust the seasoning and place the meat and vegetables back in the casserole, garnish with fresh rosemary and serve.

 

Posted on October 18, 2021
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Cerise Le Creuset

White Wine Coq au Vin Pie Recipe from Le Creuset

Le Creuset coq au vin recipe featured

You got your new Le Creuset Signature Cast Iron Round Casserole and don't know what to cook, here's a great recipe directly from Le Creuset

 

Serves: 6-8

Preparation time: 24 hours

Cooking time: 2 hours 30 minutes

 

Ingredients

375ml white wine

1 onion, roughly chopped

1 carrot, large slices

1 celery stick, sliced

2 garlic cloves, peeled and crushed

A small bunch of thyme 

2 bay leaves

1 whole free-range  shredded rotisserie chickens

Olive oil

Salt and pepper

100g pancetta lardons

5 baby potatoes, halved and par-boiled

200g baby leeks, sliced lengthways and cut into thirds

1 shallot, halved and peeled and sliced thickly

3 large carrots, peeled and cut into large chunks

200g portabellini mushrooms, cut in half

50g butter

250ml chicken stock

2 tsp whole-grain mustard

2tsp corn flour

Parsley, chopped

 

For the pie lid:

400g store-bought puff pastry

1 egg, whisked with a splash of milk for egg wash

 

Method

 

Place a  Le Creuset 24cm Signature Round Casserole over a medium heat and add the wine, vegetables, and herbs. Simmer to infuse and reduce by half. Remove from the heat, strain and cool.

 

Heat the cleaned casserole and add a good drizzle of olive oil. Fry off the pancetta lardons until golden and crispy. Remove and keep aside (use a slotted spoon to remove the lardons so that all the oil fat and flavour remains in the casserole).

 

Using the same casserole, add a splash more olive oil and fry off the mushrooms in batches. Season each batch with a little salt. Remove from the casserole using the slotted spoon and place them in a sieve over a large bowl. Fry off the leeks until golden and wilted, remove and place in the same sieve with the mushrooms. Fry the shallots and garlic, remove. Lastly fry off the carrots. Place the lid of the casserole on and allow the carrots to cook for 10 minutes or until just cooked and golden in colour.

 

Meanwhile, shred the chicken into a large bowl. Roughly chop a big handful of parsley and mix through the chicken. Add the vegetables to the chicken and mix well.

 

For the sauce: Pour the reduced wine and stock into the casserole and bring to the boil. Make a paste with the corn flour and a splash of cold water, mixing until free of lumps. Stir through the sauce to thicken. Add the mustard and butter, stirring to combine, then season to taste. Add the sauce to the caramelised vegetables, potatoes, pancetta, and shredded chicken. Mix well to coat all the filling with sauce. Place it back into the casserole.

 

For the pastry lid:

Roll out onto a clean work surface and cut in half vertically. Join the two pieces together. Using the casserole lid, cut a circle, make the circle just bigger than the lid to have enough space to cover the top of the pie and score the pastry lid as you desire. Place back in the fridge for 20 minutes. Remove from the fridge and brush with the egg wash using a pastry brush. Place on top of the pie and pinch the edges closed. Bake at 180°C for 40 minutes until puffed up, crispy and golden.  

Posted on August 21, 2021
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