Recipe suggestion for new cast iron casserole dish

Discussion in 'Recipes' started by brianmuz, Aug 5, 2014.

  1. brianmuz


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    At home cook
    I recently received a beautiful, big Le Creuset oval casserole dish as a wedding present:

    We've also moved into our new home which has a great oven I need to try out. I'm wanted to cook something really special to christen them both. Can anyone recommend a flavourful recipe?

    I'm an amature home cook but I'm always up for trying something new/different.

    Last edited by a moderator: Aug 5, 2014
  2. tiemu


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    At home cook
    A lamb ragu with fresh wide pasta.

    It's a nice change to regular spaghetti bolognese. I followed Curtis Stone's recipe in a Coles magazine, but used fresh pasta rather than dried, and it turned out great. Here's the link to the recipe:

    I'm next trying a similar recipe with turkey legs because I got a whole pack of them on special. Casserole ragus tend to be similar in method of preparation: fry the meat and vegetables separately, return and fill with a liquid, bake for several hours, remove the solids and fry over high heat to reduce the liquid to an intense sauce, and finally return the solids to serve on a carbohydrate.
  3. chrisbelgium


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    Home Cook
    Last edited by a moderator: Aug 5, 2014
  4. skyler


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    Congrats on the LC pot!  You'll love it...the ovals are my favorite.  A couple suggestions...

    Ina Garten's Beef Bourguignon...

    or this pot roast...

    3 1/2 lbs. boneless beef chuck roast 
    Salt and freshly ground black pepper 
    3 T. olive oil 
    1 1/2 to 2 cups beef stock 
    1 1/2 cups dry red wine 
    1 small bunch parsley, chopped fine 
    2 cups chopped yellow onion 
    2 cups peeled, 1-inch carrot chunks

    1 cup chopped celery

    1 large clove garlic, chopped 
    8 small potatoes, scrubbed and cut into thirds 
    2 cups canned Italian plum tomatoes, with juice 

    Preheat oven to 300. 

    Rub roast all over with salt and pepper. Heat olive oil in a heavy casserole, sear roast for several minutes on each side, browning well. Remove from pan and place on platter. 

    Add onions, carrots, celery, and garlic to pot, adding additional oil, if necessary.  Saute vegetables for 3-5 minutes,  Return meat to pot.  Pour in stock, wine, parsley, potatoes, tomatoes, and more salt and pepper, to taste.  Liquid in casserole should just cover vegetables. Add additional beef stock, if necessary. Bring to a simmer on top of the stove, cover and bake in center of oven for about 2 hours. 

    Uncover and cook longer, until meat is tender, about an hour longer, basting frequently. 

    Transfer roast to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley.  Use remaining sauce for serving.