30+ Quick Le Creuset Round Dutch Oven Recipes for Any Occasion

Le Creuset round Dutch ovens are a kitchen staple, loved by chefs and home cooks alike for their ability to create even heat distribution, making them perfect for everything from simmering stews to baking bread.

These versatile pots aren’t just for slow-braising meats or soups—they can be used to create a wide range of recipes that highlight the rich flavors and textures of your favorite ingredients.

Whether you’re preparing a cozy meal for one or a hearty dinner to share with family and friends, the Le Creuset round Dutch oven ensures that every dish is cooked to perfection.

In this blog, we’ve compiled 30+ irresistible Le Creuset round Dutch oven recipes, from savory mains to comforting sides, to inspire your next meal.

30+ Quick Le Creuset Round Dutch Oven Recipes for Any Occasion

With the unparalleled heat retention and distribution of a Le Creuset round Dutch oven, the cooking possibilities are endless.

From decadent one-pot meals like coq au vin and mac and cheese to vegetable-packed stews and freshly baked bread, these recipes are designed to showcase the full potential of your Dutch oven.

Whether you’re cooking for a special occasion or a casual dinner, the Le Creuset round Dutch oven is your secret ingredient for delicious, flavorful dishes.

We hope these 30+ recipes inspire your next culinary adventure and help you create memorable meals with ease and elegance.

Hearty Beef Stew in a Le Creuset Dutch Oven

This rich and flavorful beef stew is made using a Le Creuset round Dutch oven, ensuring that the meat becomes tender and the flavors meld perfectly. With a combination of tender beef, root vegetables, and aromatic herbs, this stew is a comforting dish perfect for chilly evenings or family gatherings.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 4 carrots, sliced
• 3 potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat your Le Creuset round Dutch oven over medium heat and add olive oil. Brown the beef stew meat in batches, ensuring it gets a nice sear. Remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the tomato paste and cook for another 2 minutes, stirring frequently.
4. Deglaze the pot with red wine, scraping any brown bits from the bottom.
5. Return the beef to the pot, then add the beef broth, carrots, potatoes, bay leaves, thyme, salt, and pepper.
6. Bring the mixture to a simmer, cover with the lid, and cook for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaves before serving.

This beef stew, cooked in your Le Creuset round Dutch oven, will undoubtedly become a family favorite. The even heat distribution ensures that the beef becomes melt-in-your-mouth tender, and the vegetables absorb all the savory flavors. Serve it with crusty bread for a hearty and satisfying meal, perfect for any season but especially comforting on colder days.

Roasted Chicken with Vegetables in a Le Creuset Dutch Oven

This one-pot roasted chicken with vegetables is an ideal weeknight dinner. The Le Creuset round Dutch oven locks in moisture and flavor, creating a juicy, perfectly roasted chicken with a medley of roasted root vegetables. It’s simple to prepare, but the result is a deliciously impressive dish.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 4 potatoes, quartered
• 3 carrots, peeled and cut into large chunks
• 2 onions, quartered
• 4 garlic cloves, smashed
• 3 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp rosemary, chopped
• Salt and pepper to taste
• 1 lemon, halved
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the whole chicken with olive oil, salt, pepper, thyme, and rosemary, ensuring the seasoning covers the chicken evenly. Place the lemon halves inside the chicken.
3. In the Le Creuset round Dutch oven, add the potatoes, carrots, onions, and garlic. Drizzle with a little olive oil, salt, and pepper.
4. Place the seasoned chicken on top of the vegetables in the Dutch oven.
5. Pour the chicken broth around the vegetables.
6. Cover the Dutch oven with the lid and roast for 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
7. For crispy skin, uncover the Dutch oven during the last 15 minutes of cooking.
8. Let the chicken rest for 10 minutes before carving.

This roasted chicken with vegetables, made in the Le Creuset round Dutch oven, is not only a visually appealing dish but also one that is bursting with flavor. The chicken stays juicy while the vegetables absorb all the delicious juices. It’s a perfect meal for busy evenings or Sunday family dinners, and the best part is that everything cooks together in one pot, making cleanup a breeze.

Vegetarian Chili in a Le Creuset Dutch Oven

This hearty and flavorful vegetarian chili is a crowd-pleasing dish, especially for those who prefer plant-based meals. Using a Le Creuset round Dutch oven, the chili simmers to perfection, allowing all the ingredients to blend together into a rich and satisfying stew. Packed with beans, vegetables, and spices, this chili is a wholesome option that can be enjoyed year-round.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream or Greek yogurt (optional)

Instructions:

1. Heat the olive oil in the Le Creuset round Dutch oven over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the bell peppers, carrots, and zucchini, and sauté for an additional 5 minutes.
3. Stir in the tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
4. Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Bring the mixture to a boil, then reduce to a simmer and cover. Cook for 30-40 minutes, allowing the flavors to meld together.
6. Adjust seasoning with more salt, pepper, or chili powder as needed.
7. Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

This vegetarian chili is a satisfying and nutritious meal, perfect for both vegans and those who enjoy hearty, plant-based dishes. Cooking it in the Le Creuset round Dutch oven allows for even heat distribution, ensuring that the flavors are thoroughly developed. This chili can be served with cornbread, rice, or over a baked potato for a comforting, full meal. It’s perfect for meal prep, as it only gets better the next day!

Slow-Cooked Pork Roast in a Le Creuset Dutch Oven

This slow-cooked pork roast is a deliciously tender and flavorful dish that benefits from the even heat distribution of a Le Creuset round Dutch oven. The pork roast is simmered with garlic, onions, and herbs, resulting in a juicy, melt-in-your-mouth centerpiece perfect for family dinners or special occasions.

Ingredients:

• 3-4 lbs pork shoulder roast
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 onions, quartered
• 1 cup apple cider
• 1 cup chicken broth
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp brown sugar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the pork roast generously with salt and pepper. In a large Le Creuset Dutch oven, heat the olive oil over medium-high heat.
3. Sear the pork roast on all sides until golden brown, about 4 minutes per side. Remove the roast and set aside.
4. Add the minced garlic and onions to the Dutch oven and sauté for 3 minutes, until softened.
5. Stir in the apple cider, chicken broth, rosemary, thyme, and brown sugar, scraping up any bits from the bottom of the pot.
6. Return the pork roast to the Dutch oven and cover with the lid.
7. Roast in the oven for 3 to 4 hours, or until the pork is fork-tender and easily pulls apart.
8. Remove the roast from the oven and let it rest for 10 minutes before slicing.

This slow-cooked pork roast, made in your Le Creuset round Dutch oven, is a show-stopping dish that is perfect for any occasion. The flavors meld together beautifully, and the tender roast practically falls apart when sliced. It pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad, making it a versatile and satisfying meal.

Le Creuset Ratatouille

Ratatouille, a classic Provençal vegetable medley, is a colorful and healthy dish that comes together beautifully in a Le Creuset round Dutch oven. The slow simmering process brings out the natural sweetness of the vegetables, creating a savory, comforting dish that’s perfect as a main or side.

Ingredients:

• 1 eggplant, sliced
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 cups diced tomatoes (fresh or canned)
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp basil
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Le Creuset round Dutch oven over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes.
2. Add the bell peppers, eggplant, and zucchini, and sauté for an additional 5-7 minutes, stirring occasionally.
3. Stir in the diced tomatoes, thyme, basil, salt, and pepper. Cover the Dutch oven and reduce the heat to low.
4. Let the ratatouille simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors are fully developed.
5. Garnish with fresh parsley before serving.

This Le Creuset ratatouille is a vibrant, vegetable-packed dish that’s as delicious as it is nutritious. The slow cooking process enhances the flavors, turning simple ingredients into a hearty, comforting meal. Perfect for serving as a main dish for vegetarians or as a side dish alongside grilled meats, this dish captures the essence of summer in every bite.

Beef and Guinness Stew in a Le Creuset Dutch Oven

A rich and hearty stew that combines tender chunks of beef, root vegetables, and the deep flavors of Guinness beer, this Beef and Guinness Stew is a perfect dish to make in a Le Creuset round Dutch oven. The beer adds a unique depth of flavor, while the Dutch oven ensures that everything cooks evenly and becomes wonderfully tender.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 3 potatoes, peeled and diced
• 2 cups Guinness beer
• 3 cups beef broth
• 1 tbsp tomato paste
• 2 tbsp fresh thyme, chopped
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat your Le Creuset round Dutch oven over medium heat and add olive oil. Brown the beef stew meat in batches, removing the beef after each batch and setting aside.
2. Add the onions to the pot and sauté until softened, about 5 minutes.
3. Stir in the tomato paste and cook for 2 minutes, then deglaze the pot with the Guinness beer, scraping any browned bits from the bottom.
4. Return the beef to the pot and add the beef broth, carrots, potatoes, thyme, bay leaves, salt, and pepper. Stir to combine.
5. Bring to a simmer, then cover the Dutch oven and reduce the heat. Let it cook for 2 hours, stirring occasionally, until the beef is tender and the stew has thickened.
6. Remove the bay leaves before serving.

This Beef and Guinness Stew, made in your Le Creuset round Dutch oven, offers a comforting, rich, and full-bodied flavor. The Guinness beer adds a deep, slightly bitter complexity that balances beautifully with the sweetness of the vegetables and the tenderness of the beef. It’s an ideal dish for a cozy dinner, best enjoyed with a slice of crusty bread to soak up the savory broth.

Le Creuset Coq au Vin (Chicken in Red Wine)

Coq au Vin is a classic French dish that combines chicken, vegetables, herbs, and red wine for a deeply flavorful and aromatic stew. Made in a Le Creuset round Dutch oven, this dish benefits from the slow braising process, where the chicken becomes tender and infused with the rich, savory wine sauce.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 1 cup chicken broth
• 1 tbsp tomato paste
• 2 tbsp fresh thyme
• 2 bay leaves
• 1 cup pearl onions, peeled
• 1 cup mushrooms, sliced
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Le Creuset round Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, and brown them in the hot oil, about 4 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the chopped onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
3. Stir in the tomato paste and cook for another minute, then pour in the red wine, scraping up any browned bits from the bottom of the pot.
4. Return the chicken to the pot and add the chicken broth, thyme, bay leaves, pearl onions, and mushrooms. Stir to combine.
5. Bring to a simmer, cover the pot, and transfer it to the oven. Cook at 325°F (165°C) for 1.5 to 2 hours, until the chicken is tender.
6. Remove the chicken from the pot, discard the bay leaves, and adjust the seasoning with salt and pepper as needed before serving.

This Coq au Vin is a luxurious, hearty dish perfect for special occasions or a comforting family dinner. The Le Creuset round Dutch oven ensures even cooking, making the chicken succulent and the sauce flavorful. With tender chicken, rich red wine sauce, and the depth of vegetables and herbs, this dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Le Creuset Chicken and Dumplings

This Chicken and Dumplings recipe, made in a Le Creuset round Dutch oven, is a classic comfort food that’s perfect for cozy nights. The chicken is simmered in a creamy, savory broth, and topped with soft, pillowy dumplings. The Dutch oven ensures the dish cooks evenly, with the dumplings rising perfectly on top of the flavorful stew.

Ingredients for the Stew:

• 4 bone-in, skinless chicken breasts or thighs
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp flour
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

Ingredients for the Dumplings:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tbsp fresh parsley, chopped

Instructions:

1. In your Le Creuset round Dutch oven, heat some olive oil over medium heat. Brown the chicken on both sides, then remove and set aside.
2. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes, until softened.
3. Sprinkle the flour over the vegetables, stir, and cook for another minute. Gradually add the chicken broth and heavy cream, stirring constantly.
4. Return the chicken to the pot, add thyme, rosemary, salt, and pepper, and bring to a simmer. Cover and let cook for 20 minutes until the chicken is fully cooked and the broth has thickened slightly.
5. While the stew is simmering, prepare the dumplings: In a bowl, combine flour, baking powder, salt, and pepper. Stir in milk, melted butter, and parsley until the dough comes together.
6. Shred the cooked chicken and return it to the pot. Drop spoonfuls of the dumpling dough onto the surface of the stew. Cover and cook for an additional 20 minutes, or until the dumplings are puffed and cooked through.
7. Serve the chicken and dumplings hot, garnished with additional parsley if desired.

This Chicken and Dumplings recipe is a hearty, satisfying meal that will warm you from the inside out. The Le Creuset round Dutch oven works perfectly for this dish, allowing the chicken to become tender and the dumplings to cook perfectly on top of the creamy broth. Whether you’re feeding a family or making a cozy dinner for two, this dish is sure to bring comfort and joy.

Le Creuset Beef Bourguignon

Beef Bourguignon is a rich and flavorful French stew made with tender beef, vegetables, and red wine. The Le Creuset round Dutch oven is ideal for slow-braising this dish, ensuring the beef becomes melt-in-your-mouth tender while the sauce develops deep, complex flavors.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme, chopped
• 1 bay leaf
• 1 cup pearl onions, peeled
• 1 cup mushrooms, sliced
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat your Le Creuset round Dutch oven over medium-high heat and add olive oil. Brown the beef cubes in batches, ensuring all sides are browned. Remove and set aside.
2. In the same pot, add the chopped onion, carrots, and garlic. Sauté for 5-7 minutes, until softened.
3. Stir in the tomato paste, then pour in the red wine, scraping the browned bits from the bottom of the pot.
4. Return the beef to the pot, then add the beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer, cover, and cook in the oven at 325°F (165°C) for 2 to 2.5 hours, until the beef is tender.
5. In a separate pan, sauté the pearl onions and mushrooms in butter until golden brown. Stir them into the beef mixture in the last 30 minutes of cooking.
6. Remove the bay leaf and adjust seasoning with salt and pepper before serving.

Beef Bourguignon is the epitome of French comfort food, and making it in your Le Creuset round Dutch oven results in a rich, flavorful stew that’s sure to impress. The slow cooking process allows the beef to absorb the wine and broth, becoming incredibly tender and savory. This dish is perfect for a dinner party or a special family meal, and pairs wonderfully with mashed potatoes or crusty bread to soak up the luscious sauce.

Le Creuset Braised Short Ribs

Braised short ribs are a comforting, melt-in-your-mouth dish made even better when prepared in a Le Creuset round Dutch oven. The slow braising process allows the meat to become incredibly tender while soaking up all the savory flavors from the vegetables, herbs, and red wine. This dish is perfect for a cozy, hearty meal.

Ingredients:

• 4-6 bone-in beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme, chopped
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C). Heat olive oil in your Le Creuset round Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
2. In the same pot, add the onion, carrots, and garlic. Cook for about 5 minutes until the vegetables soften.
3. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes.
4. Return the short ribs to the pot and add the beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
5. Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
6. Remove the short ribs and strain the sauce if desired. Serve the short ribs with mashed potatoes or roasted vegetables, drizzled with the braising liquid.

Braised short ribs in a Le Creuset round Dutch oven are a classic dish that’s perfect for colder months or special occasions. The slow cooking ensures that the short ribs absorb all the wonderful flavors, becoming incredibly tender and juicy. Paired with mashed potatoes or a hearty side, this dish is an ultimate comfort food and a showstopper at any dinner table.

Le Creuset Ratatouille

Ratatouille is a traditional French vegetable stew that combines a variety of colorful vegetables, slow-cooked in a flavorful tomato sauce. When prepared in a Le Creuset round Dutch oven, this dish becomes a beautifully tender, vibrant, and aromatic medley of summer vegetables that is both healthy and delicious.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in your Le Creuset round Dutch oven over medium heat. Add the chopped onion, bell pepper, and garlic, cooking for about 5 minutes until softened.
2. Add the zucchini, eggplant, and chopped tomatoes to the pot. Stir in the crushed tomatoes, basil, oregano, thyme, salt, and pepper.
3. Bring to a simmer and cover the pot. Cook for 25-30 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.
4. Taste and adjust seasoning as needed. Serve the ratatouille hot, garnished with fresh basil leaves.

Ratatouille made in a Le Creuset round Dutch oven is a fantastic way to enjoy a delicious, vegetable-packed meal. The even heat distribution ensures that the vegetables cook to perfection, becoming soft and tender while retaining their vibrant flavors. This dish is not only great as a main for vegetarians but also pairs wonderfully with grilled meats or served as a side to a hearty protein. A true celebration of summer produce!

Le Creuset Chicken and Leek Pie

This comforting Chicken and Leek Pie is a cozy, creamy dish with a flaky golden crust that comes together perfectly in a Le Creuset round Dutch oven. The creamy filling, filled with tender chicken, leeks, and fresh herbs, is topped with a buttery pastry that bakes to a crisp, golden finish. Perfect for dinner on a chilly evening!

Ingredients for the Filling:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 2 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tbsp flour
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Ingredients for the Pastry:

• 1 package puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat the olive oil in your Le Creuset round Dutch oven over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken and set aside.
2. In the same pot, add the sliced leeks and garlic. Sauté for about 5 minutes until the leeks are softened.
3. Stir in the flour and cook for 1 minute. Gradually add the chicken broth and heavy cream, stirring constantly until the sauce thickens.
4. Add the cooked chicken, thyme, salt, and pepper to the pot. Stir to combine, and simmer for 5-10 minutes until the filling is creamy and thickened.
5. Preheat the oven to 375°F (190°C). Roll out the puff pastry to fit your Le Creuset round Dutch oven. Spoon the chicken mixture into the pot and cover with the pastry, trimming the edges if needed. Brush the pastry with the beaten egg for a golden finish.
6. Bake for 25-30 minutes, or until the pastry is golden and crisp. Serve hot.

Chicken and Leek Pie made in a Le Creuset round Dutch oven is a warm, comforting dish that’s perfect for cozy dinners. The rich, creamy filling paired with the flaky, golden puff pastry creates a perfect harmony of textures. Whether it’s for a family meal or a special occasion, this dish is sure to become a new favorite. The Le Creuset Dutch oven ensures even cooking and a crispy crust every time.

Le Creuset Baked Mac and Cheese

Creamy, cheesy, and perfectly baked, this mac and cheese is the ultimate comfort food, and when made in a Le Creuset round Dutch oven, the dish is a delightful combination of creamy sauce, tender pasta, and a golden, crispy top. It’s the perfect dish for a family dinner or a holiday gathering.

Ingredients:

• 1 lb elbow macaroni
• 3 cups whole milk
• 2 cups heavy cream
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp butter (melted, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Cook the macaroni according to package directions until al dente, drain, and set aside.
2. In your Le Creuset round Dutch oven, melt the butter over medium heat. Add the flour and cook for 1 minute, whisking constantly.
3. Gradually add the milk and heavy cream, whisking to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
4. Stir in the Dijon mustard, cheddar, and Gruyère cheese, then season with salt and pepper. Once the cheese has melted, add the cooked macaroni and stir until well coated.
5. In a small bowl, mix the panko breadcrumbs with the melted butter. Spread the breadcrumb mixture evenly over the mac and cheese.
6. Bake in the oven for 25-30 minutes, until the top is golden and crispy. Serve hot.

This Baked Mac and Cheese, made in your Le Creuset round Dutch oven, is everything you want in a comfort dish—rich, creamy, and cheesy with a perfectly crispy topping. The Dutch oven ensures an even, consistent bake and gives the dish a beautifully golden crust. Perfect as a main or a side, it’s a crowd-pleasing dish that’s sure to become a staple in your kitchen.

Le Creuset Coq au Vin

Coq au Vin is a classic French dish made with chicken, slow-braised in red wine with vegetables and herbs. It’s a dish that’s rich, flavorful, and hearty, and cooking it in a Le Creuset round Dutch oven ensures that all the flavors are sealed in, resulting in a tender, succulent chicken and a deeply flavorful sauce.

Ingredients:

• 4 bone-in chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups red wine (preferably Burgundy)
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme, chopped
• 1 bay leaf
• 8 oz button mushrooms, sliced
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in your Le Creuset round Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onion, carrots, and garlic. Cook for about 5 minutes until softened.
3. Stir in the tomato paste, then pour in the red wine and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Return the chicken to the pot, add the thyme, bay leaf, and salt and pepper. Cover the Dutch oven and simmer for 45-50 minutes, until the chicken is tender.
5. In a separate pan, sauté the mushrooms in butter until golden. Stir them into the Dutch oven for the final 10 minutes of cooking.
6. Once cooked, remove the chicken and vegetables. Reduce the sauce to your desired consistency, then return the chicken to the pot and serve hot with mashed potatoes or crusty bread.

Le Creuset Coq au Vin is a dish that brings classic French comfort to your kitchen. The slow braising in the Dutch oven allows the chicken to absorb the rich flavors of wine, herbs, and vegetables, making it irresistibly tender. This dish is perfect for a special dinner or a cozy weekend meal. The Le Creuset Dutch oven ensures even cooking and a rich sauce that is the hallmark of this traditional recipe.

Le Creuset Vegetable and Lentil Stew

This hearty and healthy vegetable and lentil stew is a delicious plant-based option for any meal. Packed with nutrients from lentils and vegetables, it’s both filling and flavorful. Using a Le Creuset round Dutch oven allows the flavors to meld perfectly, creating a savory stew that’s ideal for a cold winter night.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups diced tomatoes
• 2 potatoes, peeled and diced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your Le Creuset round Dutch oven over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the cumin, turmeric, coriander, salt, and pepper, cooking for 1 minute to toast the spices.
3. Add the lentils, vegetable broth, diced tomatoes, and potatoes. Bring to a boil, then reduce the heat to a simmer.
4. Cover the pot and let the stew simmer for 40-45 minutes, or until the lentils and potatoes are tender.
5. Taste and adjust the seasoning if needed. Serve the stew hot, garnished with fresh parsley.

This Vegetable and Lentil Stew is a warm, nourishing dish that’s perfect for vegetarians and meat-lovers alike. The hearty lentils and vegetables create a filling, flavorful meal, and the Le Creuset round Dutch oven ensures that the stew is evenly cooked and rich in flavor. It’s a great way to enjoy a healthy and comforting meal that’s packed with nutrients and perfect for any season.

Note: More recipes are coming soon!