Traditional beef bourguignon: the slow-cooked recipe in your enamelled cast iron casserole

A timeless classic of French cuisine by Mamie Cocottes

If there is one dish that truly embodies grandmother’s cooking, it’s beef bourguignon.
This generous dish, slow-cooked over a low heat, transforms simple cuts of beef into melt-in-the-mouth meat, coated in a rich and aromatic sauce.

Prepared in an enamelled cast iron casserole dish, this dish becomes even more flavourful. Cast iron distributes heat evenly, retains moisture, and intensifies flavours to deliver an unrivalled texture and taste.
And let’s be honest: when you place that beautiful, colourful casserole on the table, you know a truly joyful moment is about to begin.

Ingredients for 6 people

• 1.2 kg braising beef (chuck, brisket or shin)

• 150 g smoked bacon lardons

• 3 carrots

• 2 yellow onions

• 2 garlic cloves

• 1 bouquet garni (thyme, bay leaf, parsley)

• 75 cl Burgundy red wine

• 1 tbsp plain flour

• 2 tbsp.tablespoon of olive oil

• 20 g of butter

• 250 g of white mushrooms

• Salt, freshly ground black pepper

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Step-by-step preparation

1. Prepare the ingredients

Cut the meat into large cubes of about 4 cm.
Peel the onions and carrots, then slice them into rounds.
Peel the garlic cloves and crush them lightly.

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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 seared on all sides.
This step is essential: it allows the meat to caramelise and gives the sauce its full depth of flavour.

Remove the meat and set it aside.

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3. Prepare the aromatic base

In the same casserole dish, add the bacon, onions and carrots.
Sauté for 5 minutes, then sprinkle with flour and mix well to coat the ingredients.
Return the meat, add the garlic, bouquet garni, then pour in the red wine.
Season with salt and pepper and bring to a gentle simmer.

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4. Let it simmer gently

Cover with the lid and cook for 2½ hours on a low heat, stirring occasionally.
The slow and steady cooking of cast iron allows the meat to become perfectly tender, without ever drying out.
The self-basting lid promotes natural self-basting, which keeps the beef succulent throughout the cooking process.

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5. Finish the recipe

Once the meat is meltingly tender, remove the bouquet garni.
In a frying pan, sauté the mushrooms for 5 minutes over a high heat, then add them to the casserole for the final 15 minutes of cooking.
Taste and adjust the seasoning.

Serve piping hot, directly in your Mamie Cocottes casserole dish, accompanied by steamed potatoes, fresh tagliatelle or homemade mash.

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The advantages of cooking with enamelled cast iron

Enamelled cast iron is the perfect material for making a successful beef bourguignon:

• It retains heat and distributes it evenly.

• It locks in moisture, preventing the meat from drying out.

• It enhances flavour by concentrating the aromas.
  And because a beautiful casserole dish is also a feast for the eyes, the Mamie Cocottes range combines culinary performance with timeless style, ready to go from hob to table with elegance.

Discover our enamelled cast iron casserole dishes and stockpots:
👉 View the Mamie Cocottes collection

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The little secrets of Mamie Cocottes

• The wine: choose a full-bodied red wine, but not too tannic. Burgundy is a classic choice, but a Côtes-du-Rhône will also work wonders.

• Resting: let your beef bourguignon rest overnight in the fridge before reheating — it will taste even better!

• Basting: thanks to the self-basting lid, there’s no need to open the casserole dish, as the steam naturally drips back onto the meat for perfect tenderness.

• The sauce: if it’s too runny, reduce over a high heat for a few minutes without the lid at the end of cooking.

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FAQ – How to Make the Perfect Beef Bourguignon in a Casserole Dish

1. Can you prepare beef bourguignon the day before?
Yes, and it’s even recommended! Reheated the next day, it develops even more flavour and a better texture.

2. How long should you cook beef bourguignon?
Allow around 2h30 to 3h on a low heat for perfectly tender meat.

3. Can you use a cast iron casserole on induction?
Yes, all our Mamie Cocottes casserole dishes are compatible with induction, gas, ceramic hobs, and the oven.

4. What size casserole dish should you choose?
A 24 cm round casserole dish is ideal for 4 to 6 servings.
Discover our models here:
👉 Our enamelled cast iron casserole dishes and stockpots

5. How to store beef bourguignon?
In the fridge for up to 3 days, or in the freezer in an airtight container for up to 3 months.

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Conclusion – The tradition of flavour, by Mamie Cocottes

The beef bourguignon, is much more than a dish: it is a symbol of French cuisine, a tribute to time, patience, and the joy of sharing.
Prepared in an enamelled cast iron casserole dish, it reaches another level: the flavours blend perfectly, the meat melts in the mouth, and the sauce becomes a true concentrate of aromas.

With Mamie Cocottes, rediscover the joy of slow-cooked meals that warm both the heart and the home.

If you enjoy slow-cooked dishes that take time to reveal all their flavours, you will also appreciate the traditional pot-au-feu in an enamelled cast iron casserole dish, another great classic of French cuisine to let simmer gently.

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