Traditional beef bourguignon: the recipe simmered in your enameled cast iron casserole dish

A classic of French cuisine, courtesy of Mamie Cocottes

If there is one dish that embodies grandmother's cooking , it is beef bourguignon .
This generous dish, simmered slowly over low heat, transforms simple pieces of beef into meltingly tender meat, coated in a rich and fragrant sauce.

Prepared in an enameled cast iron casserole dish , this dish gains even more flavor. Cast iron distributes heat evenly, retains moisture, and concentrates aromas to offer an incomparable texture and taste.
And let's face it: when you put this beautiful, colorful casserole dish on the table, you already know that a real moment of happiness is about to begin.

Ingredients for 6 people

• 1.2 kg of beef for braising (chuck, brisket or round)

• 150g of smoked bacon

• 3 carrots

• 2 yellow onions

• 2 cloves of garlic

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

• 75 cl of red Burgundy wine

• 1 tablespoon of flour

• 2 tablespoons of olive oil

• 20g of butter

• 250g of button mushrooms

• Salt, freshly ground 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 rings.
Peel the garlic cloves and crush them lightly.

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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 color them well on all sides.
This step is essential: it allows the meat to caramelize and gives the sauce its full depth.

Remove the meat and set it aside.

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3. Prepare the aromatic base

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

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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 occasionally.
The slow and constant cooking of cast iron allows the meat to become perfectly tender, without ever drying out.
The spiked lid promotes natural self-basting , which keeps the beef moist throughout cooking.

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5. Finalize the recipe

Once the meat is tender, remove the bouquet garni.
In a pan, sauté the mushrooms for 5 minutes over high heat, then add them to the casserole dish for the last 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 mashed potatoes.

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The advantages of cooking in enameled cast iron

Enameled cast iron is the ideal material for making a successful beef bourguignon:

• It retains heat and distributes it evenly.

• It retains moisture , preventing the meat from drying out.

• It enhances the taste by concentrating the aromas.
  And because a beautiful casserole dish is also a pleasure for the eyes, the Mamie Cocottes models combine culinary performance and timeless aesthetics , ready to go from the stove to the table with elegance.

Discover our enameled cast iron casseroles and pots here:
👉 See the Mamie Cocottes collection

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Grandma Cocottes' Little Secrets

• The wine : choose a full-bodied red wine, but not too tannic. Burgundy remains a classic, but a Côtes-du-Rhône will also be excellent.

• Resting time : let your beef bourguignon rest overnight in the refrigerator before reheating it — it will only be better!

• Basting : thanks to the spiked lid, there is no need to open the casserole dish; the steam naturally falls back onto the meat for perfect tenderness.

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

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FAQ – How to make a successful beef bourguignon in a casserole dish

1. Can you make beef bourguignon the day before?
Yes, and it's even recommended! Reheated the next day, it gains even more in taste and texture.

2. How long should you cook beef bourguignon?
Allow approximately 2.5 to 3 hours on low heat for perfectly tender meat.

3. Can a cast iron casserole dish be used on an induction hob?
Yes, all our Mamie Cocottes casseroles are compatible with induction, gas, ceramic hobs and ovens.

4. What size casserole dish should I choose?
A 24cm round casserole dish is ideal for 4 to 6 servings.
Discover our models here:
👉 Our enameled cast iron casseroles and pots

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

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Conclusion – The tradition of taste, signed Mamie Cocottes

Beef bourguignon is much more than a dish: it is a symbol of French cuisine, a tribute to time, patience and the pleasure of sharing.
Prepared in an enameled cast iron casserole dish , it takes on another dimension: the flavors harmonize, the meat melts in the mouth and the sauce becomes a true concentrate of aromas.

With Mamie Cocottes , rediscover the joy of slow-cooked dishes that warm the heart as much as the home.

👉 See all our enameled cast iron casseroles and pots