Le Crueset is the gold standard, but pricey. We have a Willams Sonoma branded one that we got on sale that's made by Staub - another good brand.
I would definitely recommend enameled cast iron, as you generally want to avoid tomato based or acidic foods in regular cast iron. IMO, the main thing you want to avoid is plastic handles that aren't going to like high oven temperatures. Look for handles that are cast or welded, or at least metal.