When it comes to cooking, the right equipment can make all the difference. That’s why we’re excited to share our favorite 18 savory Staub recipes that are perfect for any occasion. From hearty stews and braises to elegant entrees and comforting casseroles, these dishes showcase the versatility of this iconic cookware brand.
Whether you’re cooking for a crowd or just want to elevate your everyday meals, these recipes will inspire you to get creative in the kitchen. So go ahead, preheat your Staub, and let’s start cooking!
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Braised Short Ribs with Red Wine Reduction
A classic comfort dish, this recipe features tender short ribs slow-cooked in a rich red wine sauce, perfect for a special occasion or cozy night in.
Ingredients:
– 4 pounds beef 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.
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to pot; cook until softened, about 5 minutes.
5. Add red wine, beef broth, tomato paste, and thyme to pot. Stir to combine.
6. Return short ribs to pot, cover, and transfer to preheated oven. Braise for 2 1/2 hours or until meat is tender.
7. Remove from oven and let rest for 10 minutes before serving.
Cooking Time: 2 1/2 hours
Herb-Crusted Lamb Chops with Garlic Butter
Elevate your lamb chops with a flavorful herb crust and rich garlic butter.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, and thyme.
3. Season lamb chops with salt and pepper.
4. Brush the herb mixture evenly onto both sides of the lamb chops.
5. Place lamb chops on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until cooked to desired doneness.
7. Meanwhile, melt butter in a small saucepan over medium heat.
8. Add minced garlic and cook for 1 minute, stirring constantly.
9. Brush the garlic butter evenly onto the lamb chops during the last 5 minutes of cooking.
Cooking Time: 20-25 minutes
Slow-Cooked Beef Bourguignon
A classic French dish, Slow-Cooked Beef Bourguignon is a hearty and flavorful stew that’s perfect for a cold winter’s night. This recipe combines tender beef with sautéed onions, mushrooms, and a rich red wine sauce.
Ingredients:
– 2 lbs beef chuck roast, cut into 2-inch cubes
– 1 large onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup red wine (such as Burgundy or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat.
3. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Reduce heat to medium, add more oil if necessary, then sauté the onion until softened, about 5 minutes.
5. Add the mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
6. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
7. Return the beef to the pot, cover, and transfer to preheated oven.
8. Cook for 2-1/2 hours or until beef is tender.
9. Remove from oven and let cool slightly before serving. Garnish with chopped parsley if desired.
Cooking Time: 2-1/2 hours
One-Pot Chicken and Wild Rice Casserole
A hearty, comforting casserole that’s easy to prepare and packed with flavor. This recipe combines chicken, wild rice, and vegetables in a rich and creamy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups wild rice blend
– 2 cups mixed frozen vegetables (e.g., peas, carrots, corn)
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup milk
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp butter
Instructions:
1. Preheat oven to 375°F.
2. In a large, heavy pot or Dutch oven, sauté the chicken in butter until browned. Remove from pot and set aside.
3. Add the wild rice blend to the pot and cook for 2 minutes.
4. Add the mixed vegetables, cream of chicken soup, milk, thyme, salt, and pepper. Stir to combine.
5. Return the chicken to the pot and stir to coat with sauce.
6. Cover the pot and bake for 40-45 minutes or until the wild rice is tender and the casserole is hot and bubbly.
Cooking Time: 40-45 minutes
Roasted Vegetable Medley with Balsamic Glaze
A vibrant medley of roasted vegetables, elevated by a rich and tangy balsamic glaze, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup balsamic glaze (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together sweet potatoes, bell peppers, zucchini, garlic, and olive oil.
3. Season with salt and pepper to taste.
4. Spread the vegetable medley in a single layer on a baking sheet.
5. Roast for 30-40 minutes or until tender and caramelized.
6. While the vegetables roast, heat the balsamic glaze in a small saucepan over low heat.
7. Remove the roasted vegetables from the oven and brush with the warm balsamic glaze.
8. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Seafood Paella with Saffron and Chorizo
A classic Spanish dish that combines the flavors of saffron, chorizo, and succulent seafood.
Ingredients:
– 1 cup uncooked paella rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 pound mussels, scrubbed and debearded
– 1 pound shrimp, peeled and deveined
– 1 pound chorizo, sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt to taste
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the sliced chorizo and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the mussels and shrimp to the pan. Cook until the seafood is lightly browned, about 2-3 minutes.
5. Add the paella rice to the pan, stirring to combine with the seafood and oil.
6. Add the saffron-infused water to the pan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 30-35 minutes
Coq au Vin with Pearl Onions and Mushrooms
Classic Coq au Vin with Pearl Onions and Mushrooms Recipe
Coq au Vin is a quintessential French dish that’s hearty, comforting, and full of flavor. This recipe adds a touch of elegance with pearl onions and earthy mushrooms.
Ingredients:
– 1 1/2 pounds chicken thighs
– 1 large onion, peeled and quartered
– 8-10 pearl onions, peeled
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup red wine
– 1/2 cup chicken broth
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the chicken with salt and pepper.
3. In a large Dutch oven or heavy pot, cook the chicken over medium-high heat until browned on both sides, about 5 minutes per side.
4. Remove the chicken from the pot and set aside.
5. Add the butter to the pot, then sauté the onions, pearl onions, and mushrooms until softened, about 8-10 minutes.
6. Add the garlic, thyme, red wine, and chicken broth to the pot. Stir to combine.
7. Return the chicken to the pot, cover with a lid, and transfer to the preheated oven.
8. Braise for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 35-40 minutes
Classic French Onion Soup with Gruyère Crouton
This iconic soup is a masterclass in simplicity and flavor, showcasing the caramelized sweetness of onions, the richness of beef broth, and the creamy delight of Gruyère croutons.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 4 cups beef broth
– 1/2 cup dry white wine (optional)
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 slices of baguette, toasted and cubed
– 1/2 cup grated Gruyère cheese
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized (30-40 minutes).
2. Add olive oil, beef broth, wine (if using), garlic, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Preheat broiler. Place toasted baguette cubes on a baking sheet. Sprinkle with Gruyère cheese. Broil until golden brown (2-3 minutes).
4. Ladle soup into oven-proof bowls. Top each bowl with a crouton and serve immediately.
Cooking Time: 45-50 minutes
Pork Belly Confit with Apple Compote
This sweet and savory dish combines tender pork belly with a tangy apple compote, perfect for a special occasion or cozy night in.
Ingredients:
– 1 pound pork belly, skin removed
– 1/4 cup brown sugar
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large onion, sliced
– 2 apples, peeled and chopped (Granny Smith or Honeycrisp work well)
– 1 cup apple cider
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together brown sugar, honey, vinegar, garlic, cinnamon, nutmeg, salt, and pepper.
3. Score the pork belly in a diamond pattern, cutting about 1/4 inch deep.
4. Place the pork belly in a large Dutch oven or heavy pot with a lid.
5. Add the sliced onion to the pot.
6. Pour the apple compote mixture over the pork and onions.
7. Cover the pot and bake for 2-3 hours, or until the meat is tender and easily shreds with a fork.
8. Remove from oven and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Vegetarian Lentil Stew with Smoked Paprika
This comforting stew is a perfect blend of flavors and textures, with the smoky depth of paprika adding a rich dimension. Serve it over crusty bread or with some warm pita for a satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 2 tsp smoked paprika
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, carrots, and celery in a little water until tender.
2. Add the lentils, diced tomatoes, vegetable broth, smoked paprika, and thyme. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Pan-Seared Duck Breast with Cherry Sauce
Elevate your dinner game with this sweet and savory dish, featuring pan-seared duck breast served with a rich cherry sauce.
Ingredients:
– 4 duck breasts (6 oz each)
– 1 cup cherries, pitted
– 1/2 cup port wine
– 1/4 cup honey
– 2 tbsp butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the duck breasts with salt and pepper.
3. Heat a skillet over medium-high heat; add butter, garlic, and duck breasts. Cook for 3-4 minutes per side or until cooked through.
4. Transfer the duck to the oven and bake for an additional 5-7 minutes.
5. In a saucepan, combine cherries, port wine, and honey. Bring to a simmer over medium heat; cook until reduced by half (about 10 minutes).
6. Serve the duck breasts with cherry sauce spooned over the top.
Cooking Time: 20-25 minutes
Creamy Mushroom Risotto with Truffle Oil
Transform your dinner table with this decadent and creamy risotto, infused with the earthy flavor of mushrooms and finished with a drizzle of luxurious truffle oil.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon truffle oil
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the white wine (if using) and cook until absorbed.
6. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
7. Drizzle truffle oil over the risotto and serve immediately.
Cooking Time: Approximately 25-30 minutes
Spicy Shrimp and Sausage Gumbo
A hearty and flavorful gumbo that combines the sweetness of shrimp with the spiciness of sausage, all wrapped up in a rich and aromatic roux.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb spicy sausage (such as Andouille or kielbasa), sliced
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 1 cup diced tomatoes
– 1 cup long-grain rice
– 2 cups chicken broth
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add shrimp, diced tomatoes, rice, chicken broth, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
5. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until shrimp is pink and cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Braised Cabbage with Bacon and Caraway Seeds
Braised Cabbage with Bacon and Caraway Seeds: A hearty and flavorful side dish that’s perfect for a chilly evening.
Ingredients:
– 1 large head of cabbage, thinly sliced
– 6 slices of bacon, diced
– 2 tablespoons caraway seeds
– 1 onion, thinly sliced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large skillet, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the skillet and set aside.
3. Add the sliced onion to the skillet and cook until softened, about 5 minutes.
4. Add the sliced cabbage to the skillet, along with the caraway seeds, salt, and pepper.
5. Cook for 10-15 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
6. Stir in the cooked bacon and serve hot.
Cooking Time: 25-30 minutes
Beef and Guinness Stew with Root Vegetables
Warm up on a chilly evening with this rich and comforting stew, made with tender beef, stout beer, and a medley of root vegetables.
Ingredients:
– 2 pounds beef chuck, cut into 1-inch cubes
– 2 medium carrots, peeled and sliced
– 2 medium parsnips, peeled and sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup Guinness stout beer
– 2 cups beef broth
– 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 in batches, then set aside.
2. Add more oil if needed, then sauté the onion, carrots, parsnips, and garlic until tender, about 10 minutes.
3. Add the browned beef, Guinness, beef broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 2 hours or until the beef is tender.
4. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 2 hours
Chicken Tagine with Apricots and Almonds
This flavorful tagine is a classic Moroccan dish that combines the rich flavors of chicken, apricots, and almonds. The result is a sweet and savory stew that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1 cup dried apricots, chopped
– 1/2 cup sliced almonds
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large clay or ceramic tagine (or Dutch oven) over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper; cook for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add tomatoes, broth, apricots, and almonds; bring to a simmer.
6. Cover and cook for 30-40 minutes or until the chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Ratatouille with Fresh Herbs and Parmesan
This classic Provençal dish is elevated by the addition of fresh herbs and nutty Parmesan cheese, creating a rich and flavorful vegetable stew.
Ingredients:
– 2 large eggplants, diced
– 2 large bell peppers, diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh basil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine eggplant, bell peppers, onion, garlic, crushed tomatoes, olive oil, parsley, and basil.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a 9×13 inch baking dish and bake for 30-40 minutes or until the vegetables are tender.
5. Sprinkle Parmesan cheese over the top and return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Cooking Time: 35-45 minutes
Apple Cinnamon Bread Pudding with Caramel Sauce
Savor the sweet and comforting flavors of autumn with this decadent bread pudding, infused with the warmth of cinnamon and caramelized apples. Perfect for a cozy evening or a special occasion.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup diced apples (Granny Smith or your favorite variety)
– 1/2 cup heavy cream
– 1 large egg
– Caramel sauce (store-bought or homemade), for serving
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine bread cubes, sugar, melted butter, cinnamon, and nutmeg.
3. Add diced apples and mix until well combined.
4. In a separate bowl, whisk together heavy cream and egg. Pour the mixture over the bread mixture and stir until the bread is evenly coated.
5. Pour the pudding mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. Serve warm with caramel sauce drizzled on top.
Cooking Time: 35-40 minutes
Summary
Get ready to elevate your cooking game with these 18 savory Staub recipes! From hearty braises and stews to flavorful seafood paella, these dishes are perfect for any occasion. Try Braised Short Ribs with Red Wine Reduction, Herb-Crusted Lamb Chops with Garlic Butter, or Classic French Onion Soup with Gruyère Crouton. Or, if you’re looking for something vegetarian, whip up Vegetarian Lentil Stew with Smoked Paprika or Ratatouille with Fresh Herbs and Parmesan. Whether you’re cooking for a special occasion or just want to impress your family, these Staub recipes are sure to please.
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