Are you ready to elevate your cooking game and impress your friends and family? Look no further than the iconic French cookware brand, Staub! Their durable, high-quality pots and pans are perfect for whipping up a storm in the kitchen. And with our 18 savory Staub recipes, you’ll be well on your way to culinary greatness.
From hearty stews and braises to golden-brown roasted chicken and decadent desserts, we’ve got you covered. Whether you’re a seasoned chef or just starting out, these tried-and-true recipes are sure to become new favorites in no time. So go ahead, grab your Staub cookware, and get cooking!
Classic French Onion Soup in Staub Cocotte
Classic French Onion Soup Recipe for Staub Cocotte
Savor the rich flavors of this timeless soup, simmered to perfection in your Staub Cocotte. This recipe yields a velvety broth and caramelized onions that will leave you craving more.
Ingredients:
• 2 large onions, thinly sliced
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup dry white wine (optional)
• 2 tablespoons cognac (optional)
• 2 slices baguette, toasted
• 1/2 cup grated Gruyère cheese
• Fresh thyme sprigs for garnish
Instructions:
1. Preheat your Staub Cocotte to medium-high heat.
2. Add butter and sauté sliced onions until golden brown (20-25 minutes).
3. Add garlic, beef broth, wine (if using), and cognac (if using). Stir well.
4. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
5. Preheat broiler.
6. Arrange toasted baguette slices on top of the soup.
7. Sprinkle Gruyère cheese over bread.
8. Place under broiler until golden brown (2-3 minutes).
9. Garnish with fresh thyme sprigs and serve immediately.
Cooking Time: 35-40 minutes
Braised Short Ribs with Red Wine Reduction
Braised Short Ribs with Red Wine Reduction: A rich and flavorful dish that’s perfect for a special occasion or cozy night in.
Ingredients:
– 4-6 short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add diced onion to the pot and cook until caramelized, stirring occasionally, about 10 minutes.
5. Add garlic, red wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return short ribs to the pot and bring to a simmer.
7. Cover pot with lid and transfer to preheated oven. Braise for 2-1/2 hours or until meat is tender and falling off the bone.
8. Remove from oven and let rest for 10 minutes before serving.
Cooking Time: 3-3-1/2 hours (including braising time)
Creamy Garlic Parmesan Risotto
This rich and creamy risotto is a perfect comfort food dish, infused with the flavors of garlic, parmesan cheese, and savory broth. With its tender Arborio rice and velvety texture, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 cup grated parmesan cheese
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. If using wine, add it to the skillet and cook until absorbed.
5. Add 1/2 cup of warmed broth to the skillet, stirring constantly, and repeat until all broth is used (about 20-25 minutes).
6. Remove from heat, stir in parmesan cheese, salt, and pepper. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Dutch Oven No-Knead Bread
Savor the warm, crusty goodness of homemade bread without the fuss! This no-knead recipe requires minimal effort and yields a deliciously rustic loaf.
Ingredients:
– 1 cup warm water (around 100°F)
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 6 cups all-purpose flour, with a pinch of salt
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy.
2. Add olive oil, then gradually mix in the flour until a shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp cloth and let the mixture rest at room temperature (around 75°F) for 24 hours.
4. Preheat your Dutch oven to 450°F (230°C).
5. Dust the dough lightly with flour, then shape it into a round or oblong loaf.
6. Place the loaf in the preheated Dutch oven and bake for 30-40 minutes until golden brown.
Cooking Time: 30-40 minutes
Coq au Vin with Herb Butter
A quintessential French dish, Coq au Vin is a braised chicken recipe cooked in red wine, mushrooms, and bacon, resulting in tender meat and rich flavors. This version adds a tangy and aromatic herb butter to elevate the dish.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 6 slices of bacon, diced
– 1 cup red wine (Burgundy or Pinot Noir)
– 1/4 cup chicken broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– Herb Butter:
+ 1/2 cup softened butter
+ 2 tbsp chopped fresh parsley
+ 1 tbsp chopped fresh chives
+ Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season chicken with salt and pepper.
3. Brown chicken in a large Dutch oven over medium-high heat, then set aside.
4. Cook bacon until crispy, then remove from pot.
5. Add onion, garlic, mushrooms, thyme, paprika, and tomato paste to pot; cook 5 minutes.
6. Add wine, broth, and browned chicken back to pot; cover and transfer to oven.
7. Braise for 2 hours or until meat is tender.
8. Prepare Herb Butter by mixing softened butter with parsley, chives, and salt.
9. Serve braised chicken with Herb Butter spooned over the top.
Cooking Time: 2 hours (braising) + 15 minutes (Herb Butter preparation)
Beef Bourguignon with Mushrooms
This iconic dish from France is a rich and flavorful stew made with tender beef, mushrooms, and red wine. Serve it over crusty bread or egg noodles for a satisfying meal.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 large onion, thinly sliced
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef cubes, then set aside.
2. Reduce heat to medium; add onion and cook until softened, about 5 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
4. Add wine, broth, tomato paste, and thyme. Stir to combine.
5. Return beef to the pot; bring to a simmer.
6. Cover and cook for 2-1/2 hours or until beef is tender.
7. Season with salt and pepper to taste.
Cooking Time: 2-1/2 hours
Lemon Herb Roasted Chicken
Brighten up your dinner table with this flavorful and aromatic roasted chicken dish, infused with the zest of lemon and herbs. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 2 tbsp chopped fresh thyme leaves
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and put it in the oven.
5. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Dutch Oven Beef Stew with Root Vegetables
This classic recipe combines tender beef and a variety of root vegetables cooked to perfection in a Dutch oven, resulting in a satisfying and comforting meal.
Ingredients:
– 2 pounds beef stew meat (chuck or round)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium red potatoes, peeled and chopped
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the Dutch oven to 275°F (135°C).
2. Season the beef with salt and pepper.
3. Add the oil to the preheated Dutch oven, then sear the beef until browned on all sides, about 5 minutes.
4. Add the chopped onion, garlic, carrots, parsnips, and potatoes to the pot. Stir to combine.
5. Pour in the beef broth, tomato paste, and thyme. Bring to a boil, then cover the pot and transfer it to the oven.
6. Cook for 2-1/2 hours or until the beef is tender and the vegetables are cooked through.
Cooking Time: 2-1/2 hours
Seafood Paella with Saffron and Chorizo
This classic Spanish dish is a flavorful and aromatic feast, perfect for special occasions or cozy gatherings. With the bold flavors of saffron and chorizo, this seafood paella is sure to impress.
Ingredients:
– 1 cup uncooked Calasparra rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and chopped
– 2 chorizo sausages, sliced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood, chorizo, and saffron mixture; cook for 5-7 minutes, stirring occasionally.
4. Add rice; stir to combine with seafood mixture.
5. Add water; bring to a boil.
6. Reduce heat to low; simmer, covered, for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Serve hot, garnished with lemon wedges.
Cooking Time: 30-40 minutes
Dutch Oven Apple Cinnamon Rolls
Combine the warmth of a Dutch oven with the sweetness of apples and cinnamon to create a delightful breakfast or brunch treat. These soft, fluffy rolls are filled with sautéed apples and topped with a crumbly cinnamon sugar mixture.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup warm water
– 1/4 cup unsalted butter, melted
– 1 large apple, peeled and chopped
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/2 cup cinnamon sugar mixture (equal parts granulated sugar and ground cinnamon)
Instructions:
1. Preheat Dutch oven to 375°F.
2. In a large bowl, combine flour, sugar, yeast, and salt.
3. Add warm water, melted butter, and chopped apple; mix until a sticky dough forms.
4. Knead for 5 minutes, then shape into a ball and place in the preheated Dutch oven.
5. Cover and bake for 25-30 minutes or until rolls are golden brown.
6. While rolls are baking, prepare cinnamon sugar mixture by combining equal parts granulated sugar and ground cinnamon.
7. Remove from oven, brush with melted butter, and sprinkle with cinnamon sugar mixture.
Cooking Time: 25-30 minutes
Cast Iron Skillet Deep-Dish Pizza
Savor the rich flavors of a classic deep-dish pizza cooked to perfection in your trusty cast iron skillet.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 2 cups shredded mozzarella cheese
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh parsley
– 1/4 cup olive oil
– 1 tsp dried oregano
– Salt and pepper, to taste
– Toppings of your choice (e.g., pepperoni, mushrooms, bell peppers)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to fit the cast iron skillet.
3. Place the dough in the skillet and press it into the corners.
4. Mix mozzarella and cheddar cheese; spread evenly over the dough.
5. Sprinkle parsley, oregano, salt, and pepper on top of the cheese.
6. Add your desired toppings.
7. Drizzle olive oil around the crust.
8. Bake for 25-30 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 25-30 minutes
Dutch Oven Cherry Clafoutis
This recipe combines the classic French dessert, clafoutis, with the convenience of a Dutch oven. The result is a warm, caramelized cherry delight that’s perfect for cozying up on a chilly evening.
Ingredients:
– 1 cup cherries, pitted
– 2 tablespoons granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the Dutch oven to 375°F (190°C).
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together heavy cream, eggs, melted butter, and vanilla extract.
4. Add sugar and cherries to the wet ingredients; stir until combined.
5. Pour the mixture into the preheated Dutch oven.
6. Cover with a lid and bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Moroccan Lamb Tagine with Apricots
This traditional Moroccan dish is a staple of the region’s cuisine, combining tender lamb, sweet apricots, and aromatic spices. This tagine is perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper to taste
– 1 can (14 oz) diced tomatoes
– 1 cup dried apricots, chopped
– 2 tablespoons honey
Instructions:
1. Heat oil in a large clay or ceramic tagine or Dutch oven over medium heat.
2. Brown lamb, then add onion, garlic, ginger, cumin, paprika (if using), cinnamon, and turmeric. Cook until the onion is softened.
3. Add diced tomatoes, apricots, and honey. Season with salt and pepper to taste.
4. Cover and simmer over low heat for 2-3 hours or high heat for 1 hour, or until the lamb is tender.
5. Serve hot over couscous or rice.
Cooking Time: 2-3 hours (low heat) or 1 hour (high heat)
Dutch Oven Cornbread with Honey Butter
Warm up to the comforting taste of homemade cornbread baked to perfection in a Dutch oven! This classic recipe combines the sweetness of honey butter with the savory goodness of fresh corn and spices.
Ingredients:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon salt
– 1/2 teaspoon baking soda
– 1 tablespoon sugar
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons honey
– 4 tablespoons unsalted butter, melted
Instructions:
1. Preheat the Dutch oven to 400°F (200°C).
2. In a large bowl, whisk together flour, cornmeal, salt, baking soda, and sugar.
3. Add buttermilk, egg, and honey; stir until just combined.
4. Pour in melted butter; stir until smooth batter forms.
5. Place the dough into the preheated Dutch oven.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. While the cornbread bakes, mix together softened butter and honey.
8. Remove the cornbread from the oven and let it cool slightly.
9. Drizzle with honey butter; serve warm.
Cooking Time: 20-25 minutes
Braised Pork Shoulder with Apples and Cider
Braised Pork Shoulder with Apples and Cider: A Classic Fall Dish
This hearty recipe combines tender pork shoulder with the sweetness of apples and the tanginess of cider, resulting in a comforting and flavorful meal perfect for cooler weather.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 large onion, chopped
– 3-4 medium apples, peeled and chopped
– 1 cup apple cider
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pork shoulder with salt, pepper, and cinnamon.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the chopped apples, apple cider, and brown sugar to the pot. Stir to combine.
6. Return the pork shoulder to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours or until the pork is tender and easily shreds with a fork.
Cooking Time: 2-3 hours
Dutch Oven Chocolate Lava Cake
Rich, gooey chocolate cake cooked to perfection in a Dutch oven – what’s not to love? This recipe yields four individual cakes that will satisfy any chocolate craving.
Ingredients:
– 1 and 1/2 sticks of unsalted butter (12 tablespoons), plus more for greasing the Dutch oven
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 6 ounces high-quality dark or semi-sweet chocolate chips, melted
– 4 large eggs
– 1 teaspoon pure vanilla extract
– Pinch of salt
Instructions:
1. Preheat your Dutch oven to 425°F (220°C).
2. In a medium bowl, whisk together flour and sugar.
3. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Whisk together eggs, vanilla extract, and melted chocolate.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Grease the Dutch oven with butter and pour in the batter.
7. Cover the Dutch oven and bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Remove from heat and let cool for 5 minutes before serving.
Cooking Time: 25-30 minutes
Herb-Crusted Rack of Lamb
Elevate your dinner party with this show-stopping herb-crusted rack of lamb. A flavorful and impressive main course that’s surprisingly easy to prepare.
Ingredients:
– 1 (1-1.5 pound) rack of lamb, Frenched
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, and lemon zest.
3. Season the lamb rack with salt and pepper.
4. Rub the herb mixture all over the lamb, making sure to coat evenly.
5. Place the lamb on a roasting pan or baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes per pound, or until the lamb reaches your desired level of doneness.
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: 45-60 minutes (depending on the size of the lamb)
Dutch Oven Peach Cobbler with Vanilla Ice Cream
Experience the warm comfort of a peach cobbler, cooked to perfection in a Dutch oven and served with a scoop of creamy vanilla ice cream.
Ingredients:
– 1 cup fresh peaches, sliced
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup heavy cream
– 1 egg, beaten
– 1 vanilla ice cream scoop (store-bought or homemade)
– Whipped cream and chopped pecans for garnish (optional)
Instructions:
1. Preheat the Dutch oven to 375°F.
2. In a large bowl, combine peaches, sugar, flour, and salt. Mix until well combined.
3. Pour melted butter into the peach mixture; stir until coated.
4. Cook the peach mixture for 20 minutes or until tender.
5. In a separate bowl, whisk together heavy cream and beaten egg.
6. Pour the cream mixture over the peaches in the Dutch oven.
7. Cover the Dutch oven with a lid and bake for an additional 10-15 minutes or until the cobbler is set.
8. Serve warm with a scoop of vanilla ice cream. Garnish with whipped cream and chopped pecans, if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to cook up a storm with these 18 mouth-watering Staub recipes! From classic French Onion Soup to Braised Short Ribs and Creamy Garlic Parmesan Risotto, there’s something for every occasion. Also featured are Dutch Oven No-Knead Bread, Coq au Vin with Herb Butter, and many more savory dishes. Plus, indulge in sweet treats like Dutch Oven Apple Cinnamon Rolls, Cast Iron Skillet Deep-Dish Pizza, and Dutch Oven Chocolate Lava Cake. Whether you’re a beginner or an experienced chef, these Staub recipes will guide you to culinary success.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
