Le Creuset Signature Enameled Cast Iron Round French / Dutch Oven, 3.5 qt, Flame


In stock


Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.


  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 9-in diameter x 6-in high
    • Capacity: 3.5 qt.
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France


Hungarian Goulash




  • 4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
  • Salt and pepper
  • 1 1/2 cups jarred roasted red peppers, rinsed
  • 1/3 cup paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon distilled white vinegar
  • 3 pounds onions, chopped fine
  • 2 tablespoons vegetable oil
  • 4 carrots, peeled and sliced 1 inch thick
  • 1 bay leaf
  • 1 cup beef broth, warm, plus extra as needed



Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Process red peppers, paprika, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides of bowl as needed.

Combine onions, oil, and 1 teaspoon salt in Dutch oven, cover, and cook over medium heat, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)

Stir in pepper mixture and cook, uncovered, until onions begin to stick to bottom of pot, about 2 minutes. Stir in beef, carrots, and bay leaf and use rubber spatula to scrape down sides of pot. Cover, transfer pot to oven, and cook until meat is almost tender, and surface of liquid is 1/2 inch below top of meat, 2 to 2 1/2 hours, stirring every 30 minutes.

Stir in warm broth until surface of liquid measures 1/4 inch from top of meat (beef should not be fully submerged). Cover and continue to cook in oven until meat is tender, about 30 minutes.

Remove pot from oven. Discard bay leaf. Skim excess fat from surface of stew using wide, shallow spoon. Adjust consistency with extra hot broth as needed. Stir in remaining 1 teaspoon vinegar and season with salt and pepper to taste. Serve with sour cream and buttered egg noodles.