Traditional beef and carrots recipe in enamelled cast iron casserole

A timeless classic of French cuisine by Mamie Cocottes

If there is one dish that embodies everyday cooking—simple and generous—it is the traditional beef and carrots stew.
A no-frills dish, where generous cuts of beef simmer slowly with tender carrots, delivering melt-in-the-mouth meat and a comforting, flavourful sauce.

Prepared in an enamelled cast iron casserole dish, the beef and carrots stew reaches a whole new level. Cast iron distributes heat slowly and evenly, preserves the meat’s texture, and allows for gentle cooking without ever drying out the ingredients.
And thanks to the self-basting lid, steam condenses and naturally drips back onto the dish, ensuring constant basting and unbeatable tenderness.

A dish that gently simmers away, while the home fills with the comforting aroma of patiently prepared meals.

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Which casserole dish should you use for beef and carrots?

Round enamelled cast iron casserole – recommended

The round casserole is perfect for:

• stews and casseroles

• even cooking of meat cuts

• optimal heat distribution

It allows the beef to slow-cook and the carrots to become tender without falling apart.

Ingredients for 6 people

• 1.2 kg braising beef (chuck, brisket, shin or neck)
• 1 kg carrots
• 2 yellow onions
  
• 2 garlic cloves
• 1 bouquet garni (thyme, bay leaf, parsley)
• 2 tbsp tomato purée
• 2 tbsp flour
• 2 c.tablespoon of olive oil
• 20 g of butter
• 800 ml of water or beef stock
• Salt, freshly ground black pepper

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Step-by-step preparation

1. Prepare the ingredients

Cut the meat into large, even pieces.
Peel the carrots and slice them into thick rounds.
Finely slice the onions and lightly crush the garlic.

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2. Brown the meat

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

This step is essential: it develops the caramelised juices and gives the sauce its full depth.

Set the meat aside.

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3. Prepare the aromatic base

In the same casserole dish, gently fry the onions and garlic until lightly coloured.
Add the flour, mix thoroughly, then stir in the tomato purée.

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

Season with salt and pepper and bring to a gentle simmer.

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4. Simmer gently

Cover with the lid and cook for 2h30 on a low heat, stirring gently from time to time.

Thanks to the cast iron, the temperature remains constant and the meat becomes meltingly tender without ever drying out.
The self-basting 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 rich and glossy, the carrots tender, and the meat should fall apart with a spoon.

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Serve piping hot

Directly in your Mamie Cocottes cast iron casserole, accompanied by:

• steamed potatoes

• white rice

• or fresh pasta

A simple, hearty dish that is always appreciated.

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The advantages of cooking with enamelled cast iron

Enamelled cast iron is perfect for making a traditional beef and carrots stew:

• Gentle and even heat distribution

• Slow cooking without temperature fluctuations

• Tender and juicy meat

• Rich and well-bound sauce

• Natural basting thanks to the self-basting lid

This controlled cooking method gives beef and carrots its unique flavour, impossible to achieve otherwise.

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Mamie Cocottes’ Little Secrets

• Never rush the cooking process

• Beef and carrots stew tastes even better reheated the next day

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

• Let the casserole do the work, there’s no need to stir constantly

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FAQ – How to make the perfect beef and carrots stew in a casserole dish

Can you prepare beef and carrots stew the day before?
Yes, it develops even more flavour after resting overnight.

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

Is the cast iron casserole dish suitable for induction?
Yes, all Mamie Cocottes casserole dishes are suitable for induction, gas, ceramic hobs and oven use.

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Conclusion – Simplicity that always hits the mark

Beef and carrots is one of those timeless dishes that comforts and brings people together.
Cooked in an enamelled cast iron casserole dish, it regains all its authenticity: melt-in-the-mouth beef, caramelised carrots and a smooth, perfectly balanced sauce.

With Mamie Cocottes, we cook without rushing.
And that makes all the difference.

👉 See all our enamelled cast iron casserole dishes and Dutch ovens