I will put in my vote for BOTH LeCreuset and Staub. Each are highly durable, very effective, and attractive brands of cookware. With the exception of Staub's "Basix" line, their product line does not have an enameled interior, it's a "seasoned" surface; but this works just as well as an enameled surface in my experience. I own a 5 qt. oval (pimento red) Staub, and love cooking in it. In fact, I plan to purchase some more Staub pieces in the near future... maybe a braiser, or a larger oval oven.
My more extensive lineup of LeCreuset cookware includes a few older (and perfectly usable) pieces that my grandmother gave me-- she is 93, and the cookware must be at least 40+ years old. Still cooks beautifully.
Red meat isn't bad for you. Fuzzy, green meat is a different story, however.