50+ Delicious Big Dutch Oven Recipes to Satisfy Your Family

The Dutch oven is one of the most versatile and essential tools in any kitchen.

Whether you’re a seasoned chef or just starting your cooking journey, this heavy-duty, cast-iron pot can do it all – from slow braising meats to baking bread, simmering soups, and stewing vegetables.

Its even heat distribution and ability to retain moisture make it perfect for preparing large, hearty meals that can feed a crowd or provide comforting leftovers.

If you’ve been looking to get more use out of your Dutch oven, this list of 50+ big Dutch oven recipes is sure to inspire your next cooking adventure.

In this article, we’ve gathered over 50 mouthwatering recipes that are ideal for your Dutch oven.

Whether you’re craving rich stews, roasted meats, tender casseroles, or rustic one-pot meals, there’s something for everyone.

These recipes are designed to fill your home with irresistible aromas and create hearty, soul-warming dishes that bring people together.

Whether you’re preparing a feast for family and friends or simply want to enjoy a comforting meal, a Dutch oven recipe can be a game-changer in the kitchen.

So, grab your Dutch oven and let’s get cooking!

50+ Delicious Big Dutch Oven Recipes to Satisfy Your Family

Dutch ovens are the secret weapon in creating dishes that are not only delicious but also easy to prepare.

These 50+ big Dutch oven recipes offer a wide variety of flavorful meals, each bringing something unique to the table.

From slow-cooked stews that melt in your mouth to tender roasts and perfectly baked bread, there is no limit to the incredible meals you can make with a Dutch oven.

So, whether you’re hosting a gathering or preparing a meal for the week ahead, a big Dutch oven dish is the perfect way to make every occasion special.

Savory Beef Stew in a Dutch Oven

This hearty beef stew, cooked low and slow in a Dutch oven, is packed with tender meat, vegetables, and rich flavors. The slow simmer allows the beef to absorb the savory broth, resulting in a comforting meal that is perfect for cozy dinners or feeding a crowd. This recipe can be adjusted to include seasonal vegetables and paired with crusty bread for an added touch.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 cup red wine
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 2 tbsp flour (optional, for thickening)

Method:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef stew meat in batches, ensuring the pieces are well-seared on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
3. Add the carrots, celery, and potatoes to the pot, stirring to combine. Sprinkle the flour over the vegetables and stir well to coat.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
5. Add the beef broth, thyme, rosemary, bay leaves, and the browned beef back into the pot. Bring the stew to a boil, then reduce the heat to low.
6. Cover the Dutch oven and simmer for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together. Season with salt and pepper to taste before serving.

This rich beef stew is the epitome of comfort food. The long, slow cook ensures that the beef becomes incredibly tender, while the vegetables absorb all the savory juices, creating a flavorful broth. You can also adjust the vegetables based on what’s in season or your personal preferences. Serve it with a thick slice of crusty bread to soak up the flavorful broth.

Dutch Oven Roast Chicken with Root Vegetables

This roast chicken recipe in a Dutch oven results in a beautifully golden and juicy bird with a deliciously crisp skin, surrounded by tender root vegetables. The combination of herbs and slow roasting allows the chicken to infuse the vegetables with flavor, creating a one-pot meal that’s both satisfying and easy to prepare.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 4 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 lemon, quartered
• 6 garlic cloves, smashed
• 2 lbs mixed root vegetables (potatoes, carrots, parsnips), peeled and cut into chunks
• Salt and pepper, to taste

Method:

1. Preheat your oven to 425°F (220°C).
2. Rub the chicken with olive oil and season generously with salt, pepper, rosemary, and thyme. Stuff the cavity of the chicken with the lemon quarters and smashed garlic cloves.
3. Place the root vegetables in the bottom of a large Dutch oven, drizzling them with a little olive oil and seasoning with salt and pepper.
4. Place the chicken on top of the vegetables, breast-side up. Cover the Dutch oven with its lid.
5. Roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C), and the skin is golden and crispy.
6. Remove the chicken from the Dutch oven and let it rest for 10 minutes before carving. Serve with the roasted vegetables.

Roasting a whole chicken in a Dutch oven creates a meal that’s both flavorful and easy. The chicken’s juices drip onto the root vegetables, infusing them with delicious flavor, while the lid of the Dutch oven traps moisture, ensuring the bird stays juicy and tender. For an even richer flavor, consider adding a splash of white wine or chicken broth to the bottom of the Dutch oven before roasting.

Vegetable and Lentil Stew in a Dutch Oven

This healthy and filling vegetable and lentil stew is packed with nourishing ingredients like lentils, tomatoes, and fresh herbs. The Dutch oven ensures that everything cooks evenly and melds together into a flavorful, hearty stew that can be served as a main dish or a side. It’s perfect for meal prepping or as a meatless dinner option.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups spinach, chopped
• 2 tbsp fresh parsley, chopped

Method:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes.
2. Add the garlic, cumin, coriander, and smoked paprika, stirring to combine. Cook for an additional minute until fragrant.
3. Stir in the lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low.
4. Cover the Dutch oven and simmer the stew for 40-45 minutes, or until the lentils are tender and the stew has thickened. Add more broth or water if necessary.
5. Stir in the spinach and cook for an additional 5 minutes, until wilted. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This vegetable and lentil stew is a perfect choice for those seeking a nutritious, filling meal. The lentils provide protein and fiber, while the vegetables add vitamins and texture. The Dutch oven does an excellent job of blending all the flavors, and the addition of spinach at the end gives the dish a burst of green goodness. It’s a great option for a comforting, healthy meal that can easily be made ahead of time.

Dutch Oven Chili with Ground Beef and Beans

This rich and hearty chili, cooked in a Dutch oven, is packed with savory ground beef, beans, and a variety of spices that bring depth and warmth to the dish. Perfect for a cold evening or a gathering, this chili has the right balance of spice and flavor and can easily be adjusted to suit your taste preferences.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp olive oil
• Optional toppings: shredded cheese, sour cream, chopped cilantro, green onions

Method:

1. Heat olive oil in a large Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
2. Add the diced onion, garlic, and bell pepper to the pot, cooking until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to let the spices bloom.
4. Add the beans, diced tomatoes, tomato paste, and beef broth. Stir well to combine, ensuring the tomato paste is dissolved into the liquid.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 45 minutes to an hour, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot with your choice of toppings.

This Dutch oven chili is a great comfort dish that’s easy to prepare and full of flavor. The long simmer allows the beans to soak up the rich, savory broth, while the ground beef adds a satisfying texture. The spices create a nice balance of warmth and heat, but you can adjust the level of spiciness based on your preference. It’s perfect for making ahead, and the leftovers get even better as the flavors continue to meld.

Dutch Oven Pot Roast with Vegetables

A classic and comforting dish, this pot roast is slow-cooked to perfection in a Dutch oven, resulting in tender meat and rich, flavorful vegetables. The slow braising process infuses the meat with deep flavor while keeping it juicy and falling-apart tender. This one-pot meal is ideal for a Sunday family dinner or any time you want something truly comforting.

Ingredients:

• 3-4 lb chuck roast
• 2 tbsp olive oil
• 1 onion, quartered
• 4 carrots, peeled and cut into large pieces
• 4 potatoes, peeled and quartered
• 3 cloves garlic, smashed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste

Method:

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the Dutch oven and set aside.
3. In the same pot, add the onion, carrots, and garlic. Sauté for 3-4 minutes, just until the vegetables begin to soften.
4. Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the roast to the Dutch oven and add the Worcestershire sauce, thyme, rosemary, and bay leaves.
6. Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the meat is fork-tender.
7. Remove the pot roast from the Dutch oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables and the pan juices.

This Dutch oven pot roast delivers everything you want from a hearty, home-cooked meal. The long, slow roasting allows the meat to become incredibly tender while the vegetables absorb all the rich flavors of the broth and herbs. The red wine adds depth to the sauce, but you can skip it for a non-alcoholic version. This dish pairs perfectly with mashed potatoes or crusty bread to soak up the flavorful gravy.

Dutch Oven Baked Ziti with Sausage and Mozzarella

This baked ziti recipe made in a Dutch oven is the perfect combination of cheesy, saucy, and meaty goodness. The sausage adds a flavorful richness to the tomato sauce, while the mozzarella and Parmesan cheese create a gooey, melty topping. It’s an easy and satisfying meal for a family dinner or casual get-together.

Ingredients:

• 1 lb ziti pasta
• 1 tbsp olive oil
• 1 lb Italian sausage, casing removed and crumbled
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Method:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions, then drain and set aside.
3. In a large Dutch oven, heat olive oil over medium heat. Add the sausage and cook, breaking it apart, until browned and cooked through, about 6-7 minutes. Remove the sausage and set aside.
4. In the same Dutch oven, sauté the onion and garlic until softened, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, basil, oregano, red pepper flakes (if using), and salt and pepper to taste. Bring to a simmer, then reduce the heat and cook for 10 minutes.
5. Stir the cooked sausage back into the sauce, then add the cooked ziti pasta, ricotta cheese, and half of the mozzarella cheese. Mix everything together until well combined.
6. Sprinkle the remaining mozzarella and Parmesan cheeses on top of the ziti. Transfer the Dutch oven to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Let the baked ziti rest for a few minutes before serving.

This Dutch oven baked ziti is a comforting and indulgent dish that’s perfect for any occasion. The sausage adds a savory, meaty depth to the dish, while the combination of ricotta, mozzarella, and Parmesan cheeses creates a rich, gooey texture that’s hard to resist. It’s a filling and crowd-pleasing meal that’s simple to prepare and offers plenty of leftovers. You can also add veggies like spinach or bell peppers for a little extra nutrition.

Dutch Oven Shrimp and Grits

This classic Southern dish combines tender shrimp with creamy grits, all cooked in a Dutch oven for rich flavors and a comforting meal. The shrimp are sautéed in a flavorful broth with garlic, bacon, and spices, and served over a bed of buttery, cheesy grits. Perfect for brunch or dinner, this dish delivers both hearty and indulgent tastes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 strips bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 cup grits (preferably stone-ground)
• 4 cups water
• 2 tbsp butter
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp fresh parsley, chopped (for garnish)

Method:

1. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the diced onion to the Dutch oven and sauté for 4-5 minutes, until softened. Stir in the garlic and cook for an additional minute.
3. Add the shrimp to the Dutch oven, seasoning them with smoked paprika, cayenne, salt, and pepper. Cook the shrimp for about 3-4 minutes until pink and cooked through. Remove the shrimp and set aside.
4. Pour in the chicken broth, scraping up any brown bits from the bottom of the pot. Bring the broth to a simmer, then reduce the heat to low and add the cooked shrimp back into the pot. Stir to coat and keep warm.
5. In a separate pot, bring the water to a boil. Stir in the grits, reduce the heat, and cook according to package instructions until thick and tender (about 20 minutes). Once cooked, stir in the butter and cheddar cheese until melted and creamy.
6. Serve the shrimp mixture over the creamy grits, garnished with crispy bacon and fresh parsley.

Dutch oven shrimp and grits make for a perfect combination of rich, savory flavors and creamy textures. The smoky bacon and spicy shrimp contrast beautifully with the comforting grits, making each bite a delightful experience. This dish is a great choice for any occasion, from a weekend brunch to a hearty dinner, and the addition of cheese in the grits makes it even more decadent.

Dutch Oven Pulled Pork

This tender, flavorful pulled pork cooked in a Dutch oven is perfect for any gathering. The slow-braised pork is seasoned with a blend of spices, cooked until it’s fall-apart tender, and shredded to serve with a tangy sauce. Whether served on a bun or with a side of coleslaw, it’s sure to be a crowd-pleaser.

Ingredients:

• 4 lb pork shoulder (or pork butt), bone-in
• 2 tbsp olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/2 cup BBQ sauce (optional, for serving)

Method:

1. Preheat the oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the pork shoulder with salt, pepper, paprika, cumin, and chili powder. Brown the pork on all sides, about 4-5 minutes per side, and then remove it from the Dutch oven.
3. Add the sliced onion to the Dutch oven and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
4. Pour in the apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the brown sugar and dried thyme.
5. Return the pork shoulder to the Dutch oven, cover, and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the pork is fork-tender and easily shreds.
6. Remove the pork from the Dutch oven and let it rest for 10 minutes before shredding it with two forks. Stir the shredded pork back into the juices, adding more salt and pepper if needed.
7. Serve the pulled pork on buns with BBQ sauce, coleslaw, or as desired.

This Dutch oven pulled pork recipe is simple yet packed with flavor. The slow-cooking method ensures the pork becomes incredibly tender and easy to shred, while the spices and vinegar give it a tangy, savory kick. It’s a great dish for a family meal or serving at a party, and it can be customized with your favorite BBQ sauce or served with sides like cornbread or mashed potatoes.

Dutch Oven Chicken and Rice

This one-pot chicken and rice recipe cooked in a Dutch oven combines tender chicken thighs with fragrant rice, vegetables, and herbs. The dish is simple to make yet full of flavor, making it a perfect weeknight meal. The chicken cooks on top of the rice, allowing the flavors to meld together as it all simmers.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Method:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, and paprika, then sear the chicken, skin-side down, until golden brown, about 5-7 minutes. Flip and cook for another 4 minutes. Remove the chicken from the Dutch oven and set aside.
2. In the same pot, add the diced onion and bell pepper. Sauté until softened, about 4-5 minutes, then add the garlic and cook for an additional minute.
3. Stir in the rice, chicken broth, thyme, and a pinch of salt and pepper. Bring the mixture to a simmer, then return the chicken thighs to the pot, placing them on top of the rice.
4. Cover the Dutch oven and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the rice is tender.
5. In the last 5 minutes of cooking, add the frozen peas to the pot, stirring them into the rice.
6. Remove the chicken from the Dutch oven, fluff the rice with a fork, and garnish with fresh parsley before serving.

This Dutch oven chicken and rice is the ultimate comfort food. The rice absorbs all the flavors from the chicken and broth, while the chicken thighs remain juicy and tender. It’s a simple yet satisfying dish that requires minimal effort but is bursting with flavor. You can customize this recipe by adding vegetables like carrots, mushrooms, or spinach, depending on what you have on hand.

Dutch Oven Beef Stew

This Dutch oven beef stew is the ultimate comfort dish, featuring tender chunks of beef, hearty vegetables, and a rich, flavorful broth that comes together with minimal effort. Slowly simmered in a Dutch oven, this stew becomes incredibly flavorful and is perfect for a cozy, warming meal on a cold evening.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 2 tbsp flour (for thickening)

Method:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown the beef in batches, making sure not to overcrowd the pot. Remove the browned beef and set aside.
2. In the same pot, add the diced onion and sauté for 5 minutes until softened. Stir in the garlic and cook for another minute.
3. Add the tomato paste, cooking it for 2 minutes to deepen the flavor. Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
4. Return the beef to the pot, then add the carrots, potatoes, thyme, bay leaf, and Worcestershire sauce. Stir to combine.
5. Bring the stew to a simmer, then cover and reduce the heat to low. Cook for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
6. To thicken the stew, combine the flour with a little water to make a slurry, then stir it into the stew. Cook for an additional 10 minutes, allowing it to thicken.
7. Adjust the seasoning with salt and pepper before serving.

This Dutch oven beef stew is a true comfort food. The slow-cooked beef becomes tender and flavorful, while the vegetables soak up the rich, savory broth. The red wine adds depth to the stew, but it can be omitted for a non-alcoholic version. This stew is perfect for meal prepping or enjoying the next day, as the flavors deepen over time. Serve it with crusty bread for the ultimate cozy meal.

Dutch Oven Lemon Herb Chicken

This bright and zesty lemon herb chicken cooked in a Dutch oven is perfect for a family dinner or a special occasion. The chicken is infused with fresh herbs and lemon, resulting in a flavorful, juicy roast that’s paired with roasted vegetables for a complete meal in one pot.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 2 lemons, quartered
• 1 onion, quartered
• 4 garlic cloves, smashed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Salt and pepper, to taste
• 4 medium potatoes, cut into wedges
• 4 carrots, peeled and cut into chunks
• 2 tbsp butter

Method:

1. Preheat the oven to 375°F (190°C).
2. Season the whole chicken generously with salt and pepper, inside and out. Stuff the cavity with the quartered lemons, onion, garlic cloves, rosemary, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Place the chicken breast-side up in the pot and sear it for about 5 minutes on each side until golden brown.
4. Remove the chicken from the pot and set it aside. Add the potatoes and carrots to the bottom of the Dutch oven, placing the chicken back on top of the vegetables.
5. Add the butter around the vegetables and season them with salt and pepper.
6. Cover the Dutch oven and transfer it to the preheated oven. Roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and juices from the pot.

This Dutch oven lemon herb chicken is a wonderfully simple yet flavorful dish. The chicken roasts to perfection with a crispy skin and juicy meat, infused with the bright flavors of lemon and fresh herbs. The vegetables become tender and delicious as they soak up the savory juices from the chicken. It’s a one-pot meal that’s perfect for a family dinner or a weekend feast.

Dutch Oven Vegetable and Bean Soup

This hearty and nourishing vegetable and bean soup is made in a Dutch oven and is packed with wholesome ingredients. The combination of beans, vegetables, and spices makes for a filling, healthy, and flavorful dish. Perfect for a light dinner or as a side dish, it’s great for meal prep and easy to make in large batches.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Method:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2. Add the garlic, zucchini, and green beans, and cook for another 3 minutes, stirring occasionally.
3. Stir in the white beans, diced tomatoes, vegetable broth, thyme, oregano, and bay leaf. Bring the soup to a simmer.
4. Reduce the heat to low, cover the pot, and let the soup cook for 30-40 minutes, or until the vegetables are tender.
5. Remove the bay leaf, adjust the seasoning with salt and pepper, and stir in the fresh parsley just before serving.

This Dutch oven vegetable and bean soup is perfect for a light and satisfying meal. The beans add protein and texture, while the vegetables provide a range of flavors and nutrients. The broth is rich with the herbs, making every spoonful comforting and delicious. It’s a healthy, vegan-friendly dish that can be made in large batches for leftovers or meal prep throughout the week.

Dutch Oven Chicken and Dumplings

This comforting Dutch oven chicken and dumplings recipe brings together tender pieces of chicken, hearty vegetables, and fluffy dumplings, all simmered in a rich, creamy broth. It’s the perfect dish for a cold evening, with all the flavors of a classic chicken soup but elevated by the addition of soft, melt-in-your-mouth dumplings.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 onion, diced
• 2 carrots, peeled and sliced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 4 tbsp butter, melted
• Fresh parsley, chopped (for garnish)

Method:

1. Heat olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken and set it aside.
2. In the same pot, add the onion, carrots, and celery, and sauté for 5 minutes until softened. Add the garlic and cook for another minute.
3. Pour in the chicken broth and bring the mixture to a simmer. Add the thyme, parsley, salt, and pepper. Return the chicken to the pot and cook for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Stir in the heavy cream and bring the mixture to a simmer again.
5. For the dumplings, combine the flour, baking powder, and salt in a bowl. Stir in the milk and melted butter to form a thick batter.
6. Spoon the dumpling batter over the simmering soup, making sure to cover the entire surface with dumplings. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
7. Serve the chicken and dumplings hot, garnished with fresh parsley.

This Dutch oven chicken and dumplings recipe is the epitome of comfort food. The chicken and vegetables create a flavorful, creamy broth, while the dumplings cook to perfection, soaking up all the savory goodness. It’s an easy one-pot meal that’s perfect for feeding a family, and the leftovers taste even better the next day.

Dutch Oven Ratatouille

Ratatouille is a vibrant, vegetable-packed dish that’s full of flavor, and the Dutch oven makes it a breeze to prepare. The vegetables—eggplant, zucchini, peppers, and tomatoes—are simmered together in a delicious tomato-based sauce with garlic, herbs, and olive oil. This dish is perfect as a main course for vegetarians or as a side to a meat dish.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 zucchini, sliced into half-moons
• 1 eggplant, cut into cubes
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Method:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and bell pepper and sauté for 5 minutes, until softened.
2. Add the zucchini and eggplant, and cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the tomatoes, garlic, tomato paste, basil, thyme, bay leaf, salt, and pepper. Mix well and bring the mixture to a simmer.
4. Reduce the heat to low, cover the Dutch oven, and cook for 30-40 minutes, stirring occasionally. The vegetables should be tender and the flavors well combined.
5. Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
6. Serve hot, garnished with fresh basil.

Dutch oven ratatouille is a fantastic way to showcase summer vegetables, making it the perfect dish to enjoy when produce is at its peak. The slow cooking process allows the vegetables to absorb all the flavors of the herbs and tomato sauce, creating a deeply satisfying dish. It can be enjoyed on its own with crusty bread or served as a side to grilled meats or fish.

Dutch Oven Baked Ziti

This Dutch oven baked ziti combines layers of pasta, rich tomato sauce, and gooey cheese, all baked to perfection in one pot. It’s a comforting, cheesy, and savory dish that is sure to satisfy any pasta lover. The Dutch oven keeps everything warm and bubbly, making it a great dish for feeding a crowd.

Ingredients:

• 1 lb ziti pasta (or penne)
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

Method:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large Dutch oven over medium heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and cook for another minute.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer the sauce for 10-15 minutes to allow the flavors to meld.
5. In a separate bowl, mix together the ricotta, mozzarella, and half of the Parmesan cheese.
6. Add the cooked ziti to the sauce, stirring to combine. Drop spoonfuls of the ricotta mixture over the pasta, then stir gently to combine.
7. Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the pasta. Cover the Dutch oven with a lid or foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil or parsley before serving.

This Dutch oven baked ziti is the ultimate cheesy, comforting meal. The combination of tangy tomato sauce, creamy ricotta, and gooey mozzarella makes every bite satisfying. It’s an easy dish to prepare for a family dinner or a special occasion, and it reheats wonderfully for leftovers the next day. Serve it with a side of garlic bread or a fresh salad to complete the meal.

Note: More recipes​ are coming soon!