Cozying up on a chilly evening with a delicious homemade meal is one of life’s greatest pleasures. And what better way to do so than with a hearty Staub recipe? The French cookware brand is synonymous with durability, versatility, and, above all, mouthwatering results. Whether you’re a seasoned chef or a culinary newcomer, Staub has something for everyone. From classic comfort foods to international-inspired dishes, the possibilities are endless.
In this article, we’ll be exploring 18 of the most satisfying Staub recipes that are sure to become new favorites. From braised short ribs and seared steaks to creamy casserole and rich pot roasts, these mouthwatering meals will keep you warm and satisfied all winter long. So go ahead, grab your favorite Staub cookware, and get ready to indulge in a culinary adventure that’s sure to satisfy even the heartiest of appetites.
Braised Short Ribs in Staub Dutch Oven
A classic comfort food dish that’s perfect for a cozy evening, this braised short ribs recipe is easy to make and packed with flavor. The Staub Dutch oven helps to create a rich, velvety sauce that falls-off-the-bone tender meat.
Ingredients:
– 4-6 beef short ribs
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat the Staub Dutch oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in the preheated Dutch oven over medium-high heat. Brown the short ribs for 2-3 minutes per side, then remove them from the pot.
4. Add the sliced onion and cook until caramelized, about 5 minutes. Add the garlic and cook for an additional minute.
5. Add the red wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2-1/2 hours or until the meat is tender and falls-off-the-bone.
Cooking Time: 2-3 hours
Staub Cast Iron Seared Steak with Herb Butter
A classic combination of tender steak and flavorful herb butter, cooked to perfection in a Staub cast iron skillet.
Ingredients:
– 1.5-2 lbs flank steak or ribeye steak
– 4 tbsp (1/2 stick) unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh chives
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat Staub cast iron skillet over medium-high heat for 5 minutes.
2. Season steak with salt and pepper on both sides.
3. Sear steak in the hot skillet for 3-4 minutes per side, or until it reaches desired level of doneness.
4. Remove steak from skillet and let rest for 5 minutes.
5. In a small bowl, mix together softened butter, parsley, chives, and garlic powder.
6. Spread herb butter on top of rested steak.
7. Serve immediately.
Cooking Time: Approximately 15-20 minutes
Creamy Staub Chicken and Mushroom Casserole
Elevate your dinner game with this rich and satisfying casserole, featuring tender chicken, earthy mushrooms, and a velvety cream sauce.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, mushrooms, butter, onion, and garlic until the chicken is cooked through and the vegetables are tender.
3. In a separate bowl, whisk together heavy cream and cheddar cheese until smooth. Add thyme, salt, and pepper to taste.
4. Combine the cooked chicken mixture with the creamy sauce. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until golden brown on top.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Staub Pot Roast with Red Wine Reduction
Transform a classic pot roast into an indulgent masterpiece by slow-cooking it in a Staub pot and finishing it off with a rich red wine reduction.
Ingredients:
– 3-4 pound beef chuck roast
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 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 the roast with salt, pepper, and thyme.
3. Heat the olive oil in a Staub pot over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the pot and set aside.
4. Reduce heat to medium, add the chopped onion, and cook until softened, about 5 minutes.
5. Add the garlic, red wine, beef broth, and tomato paste to the pot. Stir to combine.
6. Return the roast to the pot, cover with a lid, and transfer to the preheated oven.
7. Cook for 2-3 hours or until the roast is tender and falls apart easily.
8. Remove from the oven and let rest for 10 minutes before slicing. Serve with the rich red wine reduction spooned over the top.
Cooking Time: 2-3 hours
French Onion Soup in Staub Cocotte
A rich and flavorful French Onion Soup, perfect for a cozy evening meal or special occasion, is easily prepared in your Staub Cocotte. This recipe yields a deliciously caramelized onion soup with crispy croutons and melted Comté cheese.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 4 cups beef broth
– 1 cup dry white wine (optional)
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 slices baguette
– 1/2 cup grated Comté cheese
Instructions:
1. Preheat Staub Cocotte at 375°F (190°C).
2. In the preheated cocotte, melt butter and add olive oil. Add sliced onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
3. Add beef broth, white wine (if using), garlic, and thyme. Bring to a simmer.
4. Crust baguette slices with melted butter and toast in the oven for 5-7 minutes or until golden brown.
5. Ladle soup into bowls, top each with toasted croutons and grated Comté cheese.
Cooking Time: Approximately 45 minutes
Staub Braised Lamb Shanks with Rosemary
This hearty dish is a perfect showcase for the rich flavors of lamb and rosemary, slow-cooked to tender perfection in a Staub Dutch oven. The result is a fall-off-the-bone tender lamb shank with a fragrant, herby sauce.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a Staub Dutch oven over medium-high heat. Brown lamb shanks, then set aside.
4. Add onion and garlic to the pot; cook until softened.
5. Add rosemary, red wine, beef broth, and tomato paste. Stir to combine.
6. Return lamb shanks to the pot, cover with a lid, and transfer to the oven.
7. Braise for 2 1/2 hours or until lamb is tender.
8. Remove from the oven; let rest for 10 minutes before serving.
Cooking Time: 2 1/2 hours
Dutch Oven No-Knead Bread in Staub
Create a mouthwatering loaf of bread with minimal effort using your Staub Dutch oven. This no-knead recipe yields a crusty exterior and soft interior, perfect for sandwiches or snacking.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 cup water
Instructions:
1. In a large bowl, combine flour, yeast, and salt.
2. Add water and mix until just combined – the dough will be shaggy and sticky.
3. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 24 hours.
4. Preheat your Staub Dutch oven to 450°F (230°C) with the lid on.
5. Remove the dough from the refrigerator and gently place it into the preheated Dutch oven.
6. Cover the pot and bake for 30 minutes.
7. Remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown.
Cooking Time: 45-50 minutes
Staub Beef Bourguignon with Pearl Onions
This rich and flavorful dish is a quintessential representation of French cuisine, featuring tender beef short ribs slow-cooked in red wine, mushrooms, and aromatic spices, served with caramelized pearl onions.
Ingredients:
– 1.5 lbs beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 12 pearl onions
Instructions:
1. Preheat oven to 300°F.
2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs, then remove from pot.
3. Add onion, garlic, and mushrooms; cook until softened.
4. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
5. Return short ribs to the pot, cover, and transfer to preheated oven.
6. Braise for 2 hours or until meat is tender.
7. Meanwhile, caramelize pearl onions by sautéing in butter over low heat.
8. Serve beef with caramelized pearl onions and spoon some of the rich sauce over the top.
Cooking Time: 2 hours, 30 minutes (including prep time)
Staub Coq au Vin with Bacon and Mushrooms
This classic French dish gets a rich and savory twist with the addition of crispy bacon and earthy mushrooms. Perfect for a special occasion or cozy night in, this recipe is sure to impress.
Ingredients:
– 1 1/2 pounds chicken thighs
– 6 slices of thick-cut bacon, cut into lardons
– 2 tablespoons butter
– 1 large onion, thinly sliced
– 3 cups mixed mushrooms (button, cremini, shiitake), cleaned and sliced
– 1 cup red wine (such as Burgundy or Merlot)
– 1 cup chicken broth
– 1 teaspoon tomato paste
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 325°F.
2. Season the chicken with salt and pepper.
3. Cook the bacon lardons in a skillet over medium heat until crispy, then remove from pan.
4. Add butter to the skillet, then sauté the onion and mushrooms until softened.
5. Add the red wine, chicken broth, and tomato paste to the skillet, stirring to combine.
6. Return the chicken and bacon to the skillet, cover, and transfer to the oven.
7. Cook for 30-40 minutes or until the chicken is cooked through.
8. Garnish with fresh thyme leaves and serve.
Cooking Time: 30-40 minutes
Dutch Oven Clam Chowder in Staub
Warm up with a rich and creamy clam chowder cooked to perfection in your Staub Dutch oven. This recipe is perfect for a cozy night in or a casual dinner party.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 cup clam juice
– 1/2 cup whole milk
– 1/4 cup heavy cream
– 2 cups diced potatoes (about 2-3 medium-sized)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your Staub Dutch oven over medium-high heat.
2. Add butter and sauté onion and garlic until softened, about 5 minutes.
3. Add clams, clam juice, milk, and heavy cream. Stir to combine.
4. Bring mixture to a simmer and cook for 10-12 minutes or until clams are tender.
5. Add diced potatoes and continue cooking for an additional 15-20 minutes or until potatoes are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 35-40 minutes
Staub Ratatouille with Fresh Herbs
Experience the essence of Provence with this vibrant ratatouille, bursting with fresh herbs and rich flavors. This classic French vegetable stew is perfect for a warm summer evening.
Ingredients:
– 1 large eggplant, sliced
– 2 large zucchinis, sliced
– 1 large red bell pepper, sliced
– 1 can of crushed tomatoes (14 oz)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Fresh thyme leaves, chopped (about 1 tsp)
– Fresh rosemary leaves, chopped (about 1 tsp)
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss together eggplant, zucchinis, and red bell pepper with olive oil, garlic, thyme, and rosemary.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until the vegetables are tender and lightly caramelized.
5. In a large saucepan, combine crushed tomatoes and roasted vegetables. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes over medium-low heat.
7. Serve warm, garnished with fresh herbs and crusty bread on the side.
Cooking Time: 45-60 minutes
Staub Pork Belly Confit with Apples
Elevate your comfort food game with this rich and tender pork belly confit, slow-cooked to perfection with sweet and tangy apples. This indulgent dish is perfect for a special occasion or cozy night in.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 2 apples, peeled and sliced (Granny Smith or Honeycrisp work well)
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, apple cider vinegar, olive oil, garlic, salt, and black pepper.
3. Place the pork belly in a large Dutch oven or oven-safe pot. Score the fat cap in a diamond pattern, being careful not to cut too deeply.
4. Rub the sugar mixture all over the pork belly, making sure to coat it evenly.
5. Add sliced apples to the pot, arranging them around the pork belly.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Cook for 2 1/2 hours or until the pork is tender and easily shreds with a fork.
Cooking Time: 2 1/2 hours
Dutch Oven Chicken and Dumplings in Staub
Savor a comforting, slow-cooked meal with this recipe for Dutch Oven Chicken and Dumplings cooked to perfection in your Staub pot. Tender chicken, fluffy dumplings, and rich broth come together in a satisfying, easy-to-make dish.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups all-purpose flour
– 4 tsp baking powder
– 1/4 cup butter, softened
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 2 cups chicken broth
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– Salt and pepper to taste
Instructions:
1. Preheat Staub Dutch Oven to medium-high heat.
2. Season chicken with salt and pepper; sear until browned (about 5 minutes). Remove from pot.
3. Add butter, flour, baking powder, cream, milk, broth, carrots, and celery to the pot. Stir to combine.
4. Return chicken to the pot; cover and simmer for 1 hour, or until chicken is cooked through and dumplings are fluffy.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour
Staub Seafood Paella with Saffron
This classic Spanish dish is a flavorful and aromatic celebration of seafood, infused with the subtle warmth of saffron. With its rich history and regional variations, paella has become an iconic staple of Spanish cuisine.
Ingredients:
– 1 cup uncooked Calasparra rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and rinsed
– 1 cup chicken broth
– 1/4 cup saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add seafood; cook until shells open and fish is cooked through (5-7 minutes).
4. Add rice, broth, saffron mixture, smoked paprika, salt, and pepper. Stir to combine.
5. Reduce heat to low; simmer, covered, for 20-25 minutes or until rice is tender.
Cooking Time: 25-30 minutes
Staub Braised Cabbage with Bacon
A classic combination of tender cabbage and crispy bacon, this Staub-braised recipe is a hearty side dish that’s perfect for any occasion. The slow cooking process breaks down the cabbage’s natural sweetness, while the smoky bacon adds a rich depth of flavor.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 6 slices of thick-cut bacon, diced
– 2 tablespoons of unsalted butter
– 1 onion, thinly sliced
– 1 teaspoon of caraway seeds (optional)
– Salt and pepper to taste
Instructions:
1. Preheat your Staub Dutch oven or heavy-bottomed pot over medium heat.
2. Cook the diced bacon until crispy, then remove from the pot with a slotted spoon.
3. Add the butter, onion, and sliced cabbage to the pot. Cook for 5 minutes, stirring occasionally.
4. Add the cooked bacon back into the pot, along with caraway seeds if using. Season with salt and pepper to taste.
5. Cover the pot with a lid and transfer it to the oven. Braise at 300°F (150°C) for 30-40 minutes, or until the cabbage is tender.
Cooking Time: 1 hour
Dutch Oven Beef Stew in Staub
A hearty and flavorful stew that’s perfect for a cozy night in, this Dutch Oven Beef Stew in Staub is a comforting treat that warms the soul.
Ingredients:
• 2 pounds beef chuck roast, cut into 2-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
Instructions:
1. Preheat the Staub Dutch Oven over medium-high heat.
2. Add the olive oil, then sear the beef cubes until browned on all sides (about 5 minutes). Remove from pot.
3. Add the onion and garlic; cook until softened (about 5 minutes).
4. Add the red wine, beef broth, thyme, salt, and pepper. Stir to combine.
5. Return the beef to the pot, then add the carrots and potatoes.
6. Cover and transfer to a preheated oven at 300°F (150°C) for 2-1/2 hours or until the meat is tender.
Cooking Time: 2-1/2 hours
Staub Lemon Garlic Roasted Chicken
A classic roasted chicken recipe elevated by the bright, citrusy flavor of lemon and the pungency of garlic, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 lemons, juiced
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together lemon juice, garlic, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in a roasting pan and drizzle with olive oil.
6. Roast the chicken for 45-50 minutes or until cooked through.
7. Remove from oven and let rest for 10 minutes before carving.
8. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Staub Dutch Oven Apple Crisp
This classic dessert recipe gets a cozy twist when cooked to perfection in your Staub Dutch oven. The result is a tender, caramelized apple filling topped with a crunchy oat and brown sugar crust.
Ingredients:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat your Staub Dutch oven to 375°F (190°C).
2. In a large bowl, combine sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Toss until apples are evenly coated.
3. Transfer the apple mixture to the preheated Dutch oven and dot with melted butter.
4. In a separate bowl, mix together rolled oats, brown sugar, and remaining melted butter until crumbly.
5. Top the apple filling with the oat mixture, spreading evenly.
6. Cover the Dutch oven with the lid and bake for 40-45 minutes or until apples are tender and topping is golden brown.
Cooking Time: 40-45 minutes
Summary
Cozy up with these hearty Staub recipes! From Braised Short Ribs to Dutch Oven Apple Crisp, this collection has something for everyone. Impress your dinner guests with Seared Steak with Herb Butter or Beef Bourguignon with Pearl Onions. Comfort food lovers will adore Chicken and Mushroom Casserole, Pot Roast with Red Wine Reduction, and Pork Belly Confit with Apples. And don’t forget the soups – French Onion Soup in Staub Cocotte is a classic! Whether you’re in the mood for something savory or sweet, these 18 recipes are sure to satisfy your cravings.