Beef and carrots, traditional recipe cooked in an enameled cast iron casserole dish

A classic French dish by Mamie Cocottes

If there is one dish that evokes everyday cooking, simple and generous, it is traditional beef and carrots.
A no-frills dish, where beautiful pieces of beef simmer slowly with melting carrots, to offer tender meat and a mild, comforting and flavorful sauce.

Prepared in an enameled cast iron casserole dish , beef and carrots take on a whole new dimension. Cast iron diffuses heat slowly and evenly, respecting the meat fibers and allowing for gentle cooking, without ever drying out the ingredients.
And thanks to the spiked lid , the steam condenses and falls naturally back onto the preparation, ensuring constant basting and incomparable softness.

A dish simmering gently, while the house fills with the reassuring smell of meals made with patience.

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What type of casserole dish should I use for beef and carrots?

Round enameled cast iron casserole dish – recommended

The round casserole dish is ideal for:

• dishes with sauce

• the even cooking of the pieces of meat

• a perfect distribution of heat

It allows the beef to simmer slowly and the carrots to become tender without falling apart.

Ingredients for 6 people

• 1.2 kg of beef for braising (chuck, brisket, round or neck)
• 1 kg of carrots
• 2 yellow onions
  
• 2 cloves of garlic
• 1 bouquet garni (thyme, bay leaf, parsley)
• 2 tablespoons of tomato paste
• 2 tablespoons of flour
• 2 tablespoons of olive oil
• 20g of butter
• 80 cl of water or beef broth
• Salt, freshly ground pepper

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Step-by-step preparation

1. Prepare the ingredients

Cut the meat into large, even pieces.
Peel the carrots and cut them into thick slices.
Finely chop the onions and lightly crush the garlic.

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2. Brown the meat

In your enameled cast iron casserole dish , heat the oil and butter over medium heat.
Add the pieces of beef and brown them in small batches to ensure they are well colored on all sides.

This step is essential: it allows the juices to develop and gives the sauce its full depth.

Set the meat aside.

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3. Prepare the aromatic base

In the same pot, sauté the onions and garlic until lightly browned.
Add the flour, mix thoroughly, then stir in the tomato paste.

Return the meat, add the carrots, the bouquet garni, then pour in the water or stock.

Add salt and pepper and bring to a simmer.

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4. Let it simmer gently

Cover with the lid and cook for 2 hours and 30 minutes over low heat , stirring gently from time to time.

Thanks to the melting process, the temperature remains constant and the meat becomes tender without ever drying out.
The spiked lid ensures natural and continuous basting throughout the cooking process.

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5. Adjust and serve

At the end of cooking, remove the bouquet garni.
Taste and adjust the seasoning if necessary.

The sauce should be thick enough to coat the back of a spoon, the carrots tender, and the meat should fall apart easily.

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Serve piping hot

Directly into your Mamie Cocottes casserole dish, accompanied by:

• steamed potatoes

• white rice

• or fresh pasta

A simple, generous dish that is always appreciated.

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The advantages of cooking in enameled cast iron

Enameled cast iron is ideal for making a traditional beef stew:

• Gentle and even heat

• Slow cooking without temperature variation

• Tender and juicy meat

• Rich and well-bound sauce

• Natural watering thanks to the spiked lid

It is this controlled cooking that gives beef and carrots its unique taste, impossible to obtain otherwise.

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Grandma Cocottes' Little Secrets

• Never rush the cooking

• Beef and carrots is even better reheated the next day

• Cut the carrots quite thick so they hold their shape during cooking.

• Let the pressure cooker do the work; there's no need to stir constantly.

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FAQ – How to make a successful beef and carrot stew in a casserole dish

Can beef and carrots be prepared the day before?
Yes, it gains in flavor after a night's rest.

What size casserole dish should I choose?
A round casserole dish measuring 24 to 26 cm is ideal for 4 to 6 people.

Is the cast iron casserole dish compatible with induction?
Yes, all Mamie Cocottes casseroles are compatible with induction, gas, ceramic hobs and ovens.

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Conclusion – Simplicity always hits the mark

Beef and carrots is one of those timeless dishes that comforts and brings people together.
Prepared in an enameled cast iron casserole dish , it regains all its authenticity: meltingly tender meat, candied carrots and a mild, perfectly balanced sauce.

With Mamie Cocottes, you can cook without rushing.
And that changes everything.

👉 See all our enameled cast iron casseroles and pots