Traditional cooking: slow-cooked recipes

Old-fashioned cooking: traditional recipes at home

Introduction

There are aromas and flavors that instantly transport us back to childhood: the scent of a gently simmering Beef Bourguignon, a creamy Veal Blanquette, a family-style Pot-au-feu, or a fragrant Coq au Vin. These slow-cooked dishes embody the warmth and simplicity of traditional cooking.

Today, these traditional recipes are making a comeback. Why? Because they meet our modern needs: eating better, reducing waste, prioritizing local products, and enjoying shared moments around the table. In this article, we offer four iconic recipes, cooking tips, and the essential utensils to recreate them just like in the old days.

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Why traditional cuisine is still so appealing

• Unrivaled flavour and texture: Slow cooking develops deep aromas and makes meats melt in your mouth, and vegetables tender and fragrant.
• Economic aspect: The dishes use simple and local ingredients, and allow for the valorization of leftovers.
• Nutritional benefits: Gentle cooking preserves nutrients and limits the use of fats.
• Conviviality: These recipes encourage sharing and the pleasure of cooking together.

According to an article by France Bleu , the trend for slow-cooked dishes is booming and sales of cast iron casseroles are exploding, proof that old-fashioned cooking is still relevant.

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1. Traditional Beef Bourguignon

⭐ Difficulty: ★★★☆☆ (medium)

Preparation time: 30 min

Cooking time: 3 hours

Serves 6

Ingredients :

• 1 kg of beef for braising (chuck, shoulder)
• 150g of bacon bits
• 2 onions
• 3 carrots
• 2 cloves of garlic
• 50 cl of red wine
• 50 cl of beef broth
• 2 tablespoons of flour
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper
• Olive oil

Preparation :

1. Cut the beef into 4 cm cubes. Finely chop the onions and carrots, and mince the garlic.
2. Fry the bacon in a casserole dish, remove and set aside.
3. Sear the meat in hot oil, add onions and carrots, cook for 5 minutes.
4. Add the garlic, sprinkle with flour, mix well.
5. Pour in the red wine and stock, add the bouquet garni and the bacon. Bring to a boil then reduce the heat.
6. Cover and simmer for 2.5 hours over low heat, stirring occasionally.
7. Adjust the seasoning and serve hot.

Zero waste tip: the leftover cooking juices can be used as a base for soup the next day.

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2. Traditional Veal Stew

⭐ Difficulty: ★★☆☆☆ (easy)

Preparation time: 25 min

Cooking time: 1 hour 30 minutes

Serves 4-5 people

Ingredients :

• 800g of veal shoulder
• 2 carrots
• 1 onion
• 1 bouquet garni
• 50g of butter
• 200 ml of fresh cream
• Salt and pepper
• 2 tablespoons of flour
• Some button mushrooms

Preparation :

1. Cut the veal into pieces. Peel the carrots and onion, and slice the onion.
2. Melt the butter in a casserole dish, add the meat, and brown lightly.
3. Add onion, carrots and bouquet garni, sprinkle with flour and mix well.
4. Pour enough water to cover and simmer for 1 hour 15 minutes over low heat.
5. Add the mushrooms 15 minutes before the end of cooking.
6. Stir in the cream, adjust the seasoning and serve hot.

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3. Family Pot-au-feu

⭐ Difficulty: ★★☆☆☆ (easy)

Preparation time: 20 min

Cooking time: 2 hours 30 minutes

Serves 6

Ingredients :

• 1 kg of beef for braising (chuck, shin)
• 4 carrots
• 2 leeks
• 2 turnips
• 1 onion studded with cloves
• 1 stalk of celery
• 1 bouquet garni
• Salt and pepper

Preparation :

1. Place the meat in cold water, bring to a boil and skim off the foam.
2. Add vegetables and bouquet garni, cover and simmer for 2 hours over low heat.
3. Season, serve the meat and vegetables separately, accompanied by broth.

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4. Classic Coq au Vin

⭐ Difficulty: ★★★☆☆ (medium)

Preparation time: 30 min

Cooking time: 2 hours

Serves 4-5 people

Ingredients :

• 1 whole rooster, cut up, or 1.5 kg of pieces
• 150g of bacon bits
• 2 onions
• 2 carrots
• 2 cloves of garlic
• 50 cl of red wine
• 50 cl of chicken stock
• 1 bouquet garni
• Salt and pepper
• Olive oil

Preparation :

1. Fry the bacon and onions in a casserole dish, remove and set aside.
2. Sear the rooster in hot oil, add carrots and garlic, cook for 5 minutes.
3. Add red wine, stock and bouquet garni, then the bacon.
4. Cover and simmer for 1 hour 45 minutes over low heat, until the meat is tender.
5. Adjust the seasoning and serve hot.

Casseroles and saucepans

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The star utensil: the cast iron casserole dish

The cast iron casserole dish is the essential utensil for successfully preparing traditional slow-cooked dishes:

• Retains heat and ensures even cooking.
• Exceptional durability, ideal for simmering for several hours.
• Simple maintenance: gentle wash, avoid thermal shock, lightly oil to protect the surface.

Find our enameled cast iron casserole dish

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Zero-waste and money-saving tips in the kitchen

• Reuse the broth for soups or sauces.
• Freeze in portions to avoid waste.
• Recycle leftovers into gratins, pies or sandwiches.
• Use the peelings to prepare homemade broth.

Blog articles to discover

• Zero waste in the kitchen: 7 tips | Chef's utensil
• Easy and Delicious Zero-Waste Cakes | Chef's Utensil
• Discover old-fashioned homemade soup recipes | Chef's utensil

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FAQ Old-Fashioned Cooking – 20 Questions/Answers

• What are the simplest slow-cooked dishes to make?

Beef bourguignon, veal blanquette and pot-au-feu are classic dishes that can be made with a little patience.

• Can you prepare a stew the day before?

Yes, the flavors intensify the next day.

• Is a cast iron casserole dish absolutely necessary?

No, but it ensures optimal cooking.

• How to store homemade broth?

In the refrigerator for 3 days or in the freezer for 3 months.

• Which vegetables should I choose for winter?

Carrots, leeks, turnips, celeriac, squash.

• Can red wine be substituted in Beef Bourguignon?

Yes, with a strong broth, but the taste will be different.

• How do you thicken a sauce?

With flour, cornflour or blended vegetables.

• Are slow-cooked dishes suitable for zero-waste cooking?

Yes, they allow you to use all the pieces and leftovers.

• How to prevent meat from drying out?

Cook slowly over low heat with a lid on.

• Should the casserole dish be covered?

Yes, to retain moisture and aromas.

• What cuts of meat should I choose for stewing?

Beef: chuck, blade, round; Veal: shoulder or neck; Rooster: traditional cuts.

• Can you freeze simmered dishes?

Yes, cool and place in airtight containers.

• How to reheat without drying it out?

Over low heat or in the oven at a low temperature.

• Which seasonings should be preferred?

Salt, pepper, fresh or dried herbs such as thyme, bay leaf, parsley.

• How to degrease a stew?

Remove the grease with a spoon or let it cool and remove the solidified topping.

• How long should you simmer a Beef Bourguignon?

2.5 to 3 hours on low heat.

• How to prepare veal stew for a creamier texture?

Add the cream at the end and mix well.

• What side dishes go well with these meals?

Steamed potatoes, rice, fresh pasta, seasonal vegetables.

• Can we vary the vegetables?

Yes, depending on the season and tastes.

• How to make a fragrant Pot-au-feu? Answer: Cook slowly with a bouquet garni and skim regularly.

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Conclusion

Slow-cooked dishes from traditional cuisine represent a rich, convivial, and economical culinary heritage. By adapting them to our modern pace, we preserve the pleasure of cooking with patience, using quality ingredients, and sharing warm meals with family and friends.

Want to get started? Find in our Chef's Utensil shop a whole selection of utensils and casseroles to successfully prepare your slow-cooked dishes like in the old days.

Useful Links:

• Living Earth - Food Self-Sufficiency
• History of Pot-au-feu
• France Bleu - Gastronomy Trends
• Zero Waste France