50+ Delicious 20 Quart Dutch Oven Recipes for Large Gatherings

Cooking for a crowd or hosting a large family dinner can be challenging, but with the right tools and recipes, it becomes an enjoyable experience.

A 20-quart Dutch oven is an invaluable asset when it comes to preparing meals for a big group.

Whether you’re making hearty stews, savory roasts, or mouthwatering casseroles, the 20-quart Dutch oven allows you to cook massive portions with ease.

The thick, durable construction ensures even heat distribution, allowing your meals to be cooked to perfection, while the large capacity eliminates the need for multiple pots or pans.

In this blog article, we will explore over 50 delicious and crowd-pleasing recipes that can be made in a 20-quart Dutch oven.

From comforting classics to creative new dishes, you’ll find everything you need to make your next large meal a success.

50+ Delicious 20 Quart Dutch Oven Recipes for Large Gatherings

Whether you’re preparing a family feast, hosting a holiday gathering, or cooking for a special event, a 20-quart Dutch oven is the perfect tool to help you make large-scale meals that will impress your guests.

With over 50 recipes to choose from, you’ll never run out of ideas for your next big cookout, dinner party, or celebration.

The versatility and convenience of the Dutch oven allow you to create everything from tender meats and roasted vegetables to comforting soups and stews, all in one pot.

Don’t be intimidated by the size—embrace the opportunity to cook large portions with confidence and ease, and watch as your guests rave about the delicious meals you’ve prepared.

Dutch Oven Beef Stew

This Dutch Oven Beef Stew is the ultimate comfort food, perfect for a cozy family dinner or a large gathering. Tender chunks of beef, root vegetables, and savory herbs simmered together create a rich, flavorful broth. The 20-quart Dutch oven allows you to make a massive batch, ensuring everyone gets a satisfying serving. It’s the kind of meal that gets better with time, making it ideal for leftovers or meal prep.

• Ingredients:
  • 4 lbs beef chuck, cut into 1-inch cubes
  • 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 6 carrots, peeled and chopped
  • 6 medium potatoes, peeled and diced
  • 4 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 8 cups beef broth
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons flour (optional, for thickening)
• Instructions:
  1. Heat olive oil over medium-high heat in your 20-quart Dutch oven. Add beef cubes in batches, browning them on all sides. Remove and set aside.
  2. In the same Dutch oven, sauté onions and garlic until fragrant and softened.
  3. Stir in the tomato paste and cook for another minute before adding the wine. Let it simmer for 2-3 minutes to reduce slightly.
  4. Return the beef to the pot and add the carrots, potatoes, celery, thyme, bay leaf, salt, and pepper. Pour in the beef broth and bring to a simmer.
  5. Cover the Dutch oven and let the stew simmer for 2 to 3 hours, stirring occasionally, until the beef is tender and the vegetables are soft.
  6. If you prefer a thicker stew, mix flour with a bit of cold water to create a slurry and stir it into the stew. Let it cook for another 10 minutes.
  This Dutch Oven Beef Stew is a hearty, filling meal that can be easily scaled up for large gatherings. Its deep, comforting flavors are perfect for cooler weather and can be served with crusty bread for dipping. The long cooking time allows the flavors to develop fully, ensuring every bite is rich and satisfying. Plus, it’s a one-pot wonder, making cleanup a breeze!

Dutch Oven Chicken and Rice

This Dutch Oven Chicken and Rice recipe is a one-pot wonder that’s both easy to prepare and incredibly flavorful. The combination of seasoned chicken, vegetables, and perfectly cooked rice creates a hearty meal that’s perfect for a crowd. The 20-quart Dutch oven allows you to make a huge batch, ensuring there’s plenty to go around at family gatherings or potlucks.

• Ingredients:
  • 6 bone-in, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 garlic cloves, minced
  • 2 bell peppers, diced
  • 1 cup long-grain white rice
  • 4 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup frozen peas (optional)
  • 1/4 cup fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in your Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, paprika, cumin, and oregano, then brown them in the Dutch oven on both sides. Remove the chicken and set aside.
  2. In the same Dutch oven, sauté onions, garlic, and bell peppers until they are soft and aromatic.
  3. Stir in the rice and let it cook for 2 minutes to lightly toast it.
  4. Add chicken broth and bring the mixture to a boil. Return the chicken thighs to the pot, skin-side up, and reduce the heat to low. Cover and simmer for about 35 minutes, or until the rice is tender and the chicken is fully cooked.
  5. In the last 5 minutes of cooking, stir in the frozen peas if desired.
  6. Once done, remove the chicken and fluff the rice with a fork. Garnish with fresh cilantro before serving.
  Dutch Oven Chicken and Rice is an easy, flavorful dish that offers a comforting, satisfying meal. The chicken is juicy and tender, while the rice absorbs all the savory flavors, making each bite delicious. It’s a versatile dish that can be customized with different vegetables or seasonings to suit your taste. Perfect for a large crowd, it’s a crowd-pleasing meal that doesn’t require much effort, leaving you plenty of time to enjoy the company of your guests.

Dutch Oven Vegetable Chili

This Dutch Oven Vegetable Chili is a healthy, plant-based meal that’s perfect for feeding a large crowd. Packed with a variety of vegetables, beans, and hearty spices, it’s as flavorful as it is nutritious. The 20-quart Dutch oven ensures you can make enough to serve a big group while still having plenty of leftovers for the next day. It’s a perfect dish for a chilly day and can be served with cornbread or tortilla chips.

• Ingredients:
  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2 zucchini, chopped
  • 2 carrots, peeled and diced
  • 1 cup corn kernels (fresh or frozen)
  • 3 cups vegetable broth
  • 2 cans (15 oz) kidney beans, drained and rinsed
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice (optional)
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in your Dutch oven over medium heat. Add the onions and garlic, cooking until softened.
  2. Add the bell peppers, zucchini, and carrots to the pot. Cook for 5-7 minutes until the vegetables begin to soften.
  3. Stir in the corn, vegetable broth, beans, and crushed tomatoes. Add the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
  5. Before serving, stir in fresh lime juice if desired. Serve hot, garnished with cilantro.
  This Dutch Oven Vegetable Chili is a vibrant, healthy dish that is both filling and comforting. Its deep, spicy flavors and chunky texture make it a satisfying meal, while the variety of beans and vegetables ensure it’s packed with nutrients. Whether you’re feeding a crowd or meal prepping for the week, this recipe is sure to become a go-to for hearty, plant-based eating. Pair it with cornbread or a dollop of sour cream for an extra special touch!

Dutch Oven BBQ Pulled Pork

This Dutch Oven BBQ Pulled Pork recipe is the perfect meal for a gathering or family feast. With tender, melt-in-your-mouth pork that’s slow-cooked to perfection, this recipe delivers the full smoky, tangy flavor of BBQ. The 20-quart Dutch oven allows you to cook a large batch, making it ideal for serving a crowd. It’s simple to prepare, and the result is a flavorful, crowd-pleasing dish that pairs well with coleslaw, cornbread, or even as a sandwich filling.

• Ingredients:
  • 6 lbs pork shoulder (bone-in or boneless)
  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 2 cups BBQ sauce (your choice of flavor)
  • 1 cup apple cider vinegar
  • 1 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • Salt to taste
• Instructions:
  1. Preheat your oven to 300°F (150°C). Heat olive oil in your Dutch oven over medium-high heat. Season the pork shoulder with salt, pepper, smoked paprika, chili powder, cumin, and brown sugar.
  2. Brown the pork on all sides in the hot Dutch oven, about 5-7 minutes. Once browned, remove the pork and set it aside.
  3. In the same Dutch oven, add onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
  4. Stir in the BBQ sauce, apple cider vinegar, and chicken broth. Return the pork shoulder to the pot, covering it with the sauce mixture.
  5. Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 4-5 hours, or until the pork is fork-tender and easily shreds.
  6. Once done, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir it into the sauce. Adjust seasoning to taste.
  This Dutch Oven BBQ Pulled Pork is the perfect recipe for a crowd, offering tender, flavorful pork that’s perfect for sandwiches, tacos, or served on its own. The slow cooking process ensures the meat is full of flavor and retains moisture, making each bite melt in your mouth. Whether served on a bun with coleslaw or as a main dish, this recipe is sure to be a hit at any event, bringing smoky, tangy goodness to the table.

Dutch Oven Mac and Cheese

This creamy Dutch Oven Mac and Cheese is a comfort food classic that’s perfect for large gatherings or family meals. Made with a combination of cheddar, mozzarella, and Parmesan cheese, this dish is baked until golden and bubbling. The 20-quart Dutch oven allows you to make a large batch, ensuring there’s enough for everyone. Rich, cheesy, and indulgent, this mac and cheese is the kind of dish that brings smiles to the table.

• Ingredients:
  • 2 lbs elbow macaroni
  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups heavy cream
  • 3 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (optional, for topping)
  • 2 tablespoons melted butter (for topping)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Cook the macaroni according to the package instructions. Drain and set aside.
  2. In your 20-quart Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes to make a roux.
  3. Gradually add the milk and heavy cream, whisking constantly until the mixture thickens and comes to a simmer.
  4. Stir in the garlic powder, onion powder, salt, and pepper. Add the cheddar, mozzarella, and Parmesan cheese, stirring until fully melted and smooth.
  5. Stir in the cooked macaroni, ensuring it is well coated with the cheese sauce.
  6. If you prefer a crispy topping, sprinkle breadcrumbs evenly over the mac and cheese and drizzle with melted butter.
  7. Place the Dutch oven in the oven and bake for 25-30 minutes, or until the top is golden and bubbly.
  This Dutch Oven Mac and Cheese is the ultimate comfort food, creamy and cheesy with just the right amount of crispiness on top. The Dutch oven ensures that the cheese sauce stays smooth and velvety, while the pasta absorbs all the delicious flavors. It’s an indulgent, crowd-pleasing dish that’s perfect for holidays, potlucks, or any gathering where people want to indulge in something rich and satisfying.

Dutch Oven Shrimp Boil

This Dutch Oven Shrimp Boil is a festive and fun dish that’s perfect for a big group. With shrimp, sausage, corn, and potatoes all cooked together in a flavorful broth, it’s a one-pot meal that brings everyone to the table. The 20-quart Dutch oven allows for cooking a generous batch, making it ideal for parties or family gatherings. The spices and seasoning create a savory broth that soaks into the shrimp and vegetables, making every bite packed with flavor.

• Ingredients:
  • 4 lbs large shrimp, peeled and deveined
  • 2 lbs smoked sausage, cut into 2-inch pieces
  • 6 ears of corn, halved
  • 2 lbs baby potatoes
  • 1/4 cup Old Bay seasoning
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper (optional)
  • 8 cups water
  • 2 lemons, halved
  • Salt to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Fill your Dutch oven with 8 cups of water and add the Old Bay seasoning, paprika, garlic powder, cayenne pepper, and salt. Bring to a boil over medium-high heat.
  2. Add the baby potatoes and corn, and cook for 10-15 minutes until the potatoes are just tender.
  3. Add the sausage pieces and cook for another 5 minutes, allowing the sausage to heat through and release its flavor into the broth.
  4. Squeeze the lemon halves into the pot and add them along with the rinds for extra flavor.
  5. Finally, add the shrimp and cook for an additional 3-4 minutes, until the shrimp turn pink and are fully cooked.
  6. Remove from heat, and stir everything together. Garnish with fresh parsley before serving.
  This Dutch Oven Shrimp Boil is a fun, flavorful dish that combines a variety of ingredients into one delicious meal. The seasoning-infused broth ties everything together, creating a vibrant and savory experience. It’s perfect for outdoor parties, beach days, or any occasion where you want to enjoy great food with a crowd. This recipe offers the ultimate seafood experience in one pot, making cleanup simple and the meal unforgettable.

Dutch Oven Chicken and Rice Casserole

This Dutch Oven Chicken and Rice Casserole is a comforting, one-pot dish that’s perfect for feeding a crowd. The chicken is tender and juicy, while the rice absorbs all the flavors from the herbs, seasonings, and chicken stock. The 20-quart Dutch oven makes it easy to cook a large batch, and it’s a great choice for family dinners or potlucks. With just a few simple ingredients, this dish becomes a hearty, satisfying meal that everyone will enjoy.

• Ingredients:
  • 6 bone-in, skinless chicken thighs
  • 4 cups long-grain white rice
  • 8 cups chicken broth
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 375°F (190°C). Heat olive oil in the Dutch oven over medium-high heat. Season the chicken thighs with paprika, salt, and pepper.
  2. Brown the chicken thighs on both sides in the hot Dutch oven for 5-7 minutes. Remove the chicken and set it aside.
  3. In the same pot, add the onions and garlic, cooking until softened, about 3 minutes. Stir in the rice, thyme, rosemary, and chicken broth. Bring to a simmer.
  4. Place the chicken thighs back into the Dutch oven on top of the rice. Cover with a lid and transfer to the oven.
  5. Bake for 35-40 minutes or until the chicken is cooked through and the rice has absorbed all the liquid.
  6. In the last 5 minutes, add the frozen peas to the pot and cover again to heat them through.
  7. Remove from the oven, garnish with fresh parsley, and serve.
  This Dutch Oven Chicken and Rice Casserole is an easy, satisfying meal that is both comforting and flavorful. The rice becomes infused with all the savory juices from the chicken and herbs, while the chicken itself is juicy and tender. This dish is perfect for a busy weeknight or when you need to feed a crowd without a lot of effort. It’s a complete meal in one pot, which makes it ideal for a simple and delicious dinner.

Dutch Oven Beef Stew

This Dutch Oven Beef Stew is the ultimate cold-weather comfort food. It’s filled with tender chunks of beef, hearty vegetables, and a rich, savory broth. The long cooking time in the Dutch oven ensures that the beef becomes incredibly tender, while the vegetables absorb the flavors of the stew. Perfect for a family dinner or a gathering, this recipe makes a large batch that’s both satisfying and comforting.

• Ingredients:
  • 4 lbs beef stew meat, cut into 1-inch cubes
  • 4 tablespoons olive oil
  • 4 carrots, peeled and chopped
  • 4 potatoes, peeled and cubed
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 300°F (150°C). Heat olive oil in your Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper, and brown the meat in batches for about 5 minutes on each side. Remove and set aside.
  2. In the same Dutch oven, add the onions and garlic and cook until softened, about 3 minutes. Stir in the tomato paste and cook for another minute.
  3. Add the wine (if using) and scrape up any browned bits from the bottom of the pot. Stir in the beef broth, carrots, potatoes, thyme, and bay leaf.
  4. Return the browned beef to the pot. Bring to a simmer, then cover the Dutch oven and transfer it to the oven.
  5. Bake for 2-2.5 hours, or until the beef is tender and the vegetables are cooked through.
  6. In the last 15 minutes, stir in the frozen peas. Remove from the oven, discard the bay leaf, and garnish with fresh parsley before serving.
  This Dutch Oven Beef Stew is the perfect dish to warm up with during the colder months. The rich and savory broth, combined with tender beef and hearty vegetables, creates a satisfying and filling meal. Slow-cooked to perfection, every bite is full of flavor, and the Dutch oven ensures that everything cooks evenly and stays tender. Serve with crusty bread for the ultimate comfort meal.

Dutch Oven Vegetarian Chili

This Dutch Oven Vegetarian Chili is a hearty and flavorful dish that’s perfect for both vegetarians and meat-lovers alike. Packed with beans, vegetables, and a rich, spicy tomato base, this chili is the ideal dish for feeding a large crowd. The 20-quart Dutch oven makes it easy to make a big batch, and the flavors only get better the longer it simmers. It’s a satisfying, healthy meal that can be enjoyed by itself or served with toppings like sour cream, cheese, or tortilla chips.

• Ingredients:
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 zucchini, chopped
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 3 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 1/2 cup corn kernels (frozen or fresh)
  • Fresh cilantro, chopped (for garnish)
  • Shredded cheese and sour cream (optional for serving)
• Instructions:
  1. Heat olive oil in the Dutch oven over medium heat. Add the onions, bell peppers, and garlic, and cook for about 5 minutes until softened.
  2. Stir in the zucchini and cook for an additional 3 minutes.
  3. Add the kidney beans, black beans, diced tomatoes, tomato paste, and vegetable broth. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
  4. Bring the mixture to a simmer, then reduce the heat to low and cover. Let the chili cook for about 45 minutes, stirring occasionally.
  5. In the last 10 minutes, add the corn and cook until heated through.
  6. Serve the chili hot, garnished with fresh cilantro and optional toppings like shredded cheese and sour cream.
  This Dutch Oven Vegetarian Chili is a flavorful and satisfying dish that’s perfect for any occasion. It’s hearty enough to stand on its own, and the combination of beans, vegetables, and spices makes it incredibly delicious. The Dutch oven helps to develop deep, rich flavors as the chili simmers, and the versatility of this dish means you can adjust the spiciness to your taste. It’s a great option for feeding a crowd, and it can easily be made ahead for even more convenience.

Dutch Oven Pulled Pork

Dutch Oven Pulled Pork is a rich, tender, and flavorful dish that’s perfect for feeding a large group. The pork is slow-cooked to perfection in a Dutch oven, where it absorbs all the savory flavors from a homemade barbecue sauce. This recipe delivers melt-in-your-mouth meat that can be served on buns for sandwiches, over rice, or with your favorite side dishes. With just a few ingredients and some patience, this dish becomes an easy crowd-pleaser.

• Ingredients:
  • 6 lbs pork shoulder (bone-in or boneless)
  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 1/2 cups barbecue sauce (your favorite brand or homemade)
  • 1 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
• Instructions:
  1. Preheat the oven to 300°F (150°C). Heat olive oil in the Dutch oven over medium-high heat. Season the pork shoulder with paprika, brown sugar, cumin, chili powder, salt, and pepper.
  2. Brown the pork shoulder on all sides in the hot Dutch oven, about 10-12 minutes. Remove the pork and set it aside.
  3. Add the onions and garlic to the pot, cooking until softened, about 3 minutes.
  4. Stir in the barbecue sauce, chicken broth, apple cider vinegar, Worcestershire sauce, and bay leaves. Bring to a simmer.
  5. Return the pork shoulder to the Dutch oven, cover with the lid, and place in the oven. Roast for 3.5 to 4 hours, or until the pork is tender and easily shredded.
  6. Remove the pork from the pot and use two forks to shred the meat. Discard the bones if necessary.
  7. Stir the shredded pork back into the sauce and let it simmer for 10 minutes before serving.
  Dutch Oven Pulled Pork is the ultimate comfort food that’s both simple to make and incredibly flavorful. The slow cooking process in the Dutch oven ensures the pork becomes melt-in-your-mouth tender while soaking up all the delicious flavors from the sauce. Whether served as a sandwich, over rice, or with side dishes, this dish is a hit for large gatherings or family dinners. It’s easy to prepare, and the result is a savory, satisfying meal that’s sure to please.

Dutch Oven Baked Ziti

This Dutch Oven Baked Ziti recipe is a cheesy, comforting pasta dish that’s perfect for a crowd. The pasta is combined with a rich tomato sauce and plenty of mozzarella and Parmesan cheese, then baked until bubbly and golden. With the large capacity of a 20-quart Dutch oven, you can easily prepare enough for a big family gathering, party, or potluck. It’s a simple yet hearty meal that’s both filling and full of flavor.

• Ingredients:
  • 2 lbs ziti pasta
  • 4 cups marinara sauce (homemade or store-bought)
  • 3 cups ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package directions. Drain and set aside.
  2. In a large Dutch oven, heat olive oil over medium heat. Add the onions and garlic and cook until softened, about 3 minutes.
  3. Stir in the marinara sauce, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
  4. Add the cooked pasta to the Dutch oven and stir to combine with the sauce.
  5. In a separate bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
  6. Add half of the cheese mixture to the pasta and stir to combine.
  7. Spread the remaining cheese mixture on top of the pasta. Cover with the lid and bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
  8. Garnish with fresh basil before serving.
  This Dutch Oven Baked Ziti is an easy, hearty, and comforting meal that’s perfect for large gatherings. The combination of rich tomato sauce, creamy ricotta, and melted mozzarella creates a dish that’s irresistibly delicious. The Dutch oven ensures even cooking and lets the cheese melt beautifully. This baked pasta is a surefire hit for a crowd, and you can even make it ahead of time for convenience. It’s simple to prepare and full of flavor, making it an ideal choice for feeding a large group.

Dutch Oven Beef and Vegetable Soup

Dutch Oven Beef and Vegetable Soup is a nourishing, wholesome meal that’s perfect for colder weather. The beef is simmered with a variety of vegetables in a savory broth, creating a hearty and filling soup. With the large capacity of the 20-quart Dutch oven, this recipe is perfect for feeding a crowd. Packed with protein, fiber, and vegetables, it’s a comforting and satisfying soup that’s both nutritious and delicious.

• Ingredients:
  • 3 lbs beef stew meat, cubed
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 carrots, peeled and sliced
  • 4 potatoes, peeled and diced
  • 3 celery stalks, chopped
  • 2 cans (15 oz) diced tomatoes
  • 6 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef stew meat on all sides, about 6-8 minutes. Remove and set aside.
  2. In the same Dutch oven, add the onions and garlic. Cook until softened, about 3 minutes.
  3. Add the carrots, potatoes, celery, diced tomatoes, beef broth, bay leaves, thyme, cumin, salt, and pepper to the pot. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
  5. Stir in the frozen peas and cook for another 10 minutes.
  6. Remove from heat, discard the bay leaves, and garnish with fresh parsley before serving.
  This Dutch Oven Beef and Vegetable Soup is the perfect dish for a cozy dinner. The beef becomes incredibly tender as it simmers with the vegetables and seasonings, creating a rich and flavorful broth. The soup is packed with nutrients and can be made in large batches to feed a crowd. Whether served as a main course or alongside crusty bread, this soup is a satisfying and comforting choice for any occasion. The Dutch oven ensures the soup is cooked evenly and retains all the wonderful flavors.

Dutch Oven Chicken and Rice

Dutch Oven Chicken and Rice is a one-pot meal that combines juicy, tender chicken with flavorful rice in a savory broth. The beauty of this dish lies in its simplicity—chicken, rice, and a few seasonings simmered together in the Dutch oven. With the large capacity of a 20-quart Dutch oven, you can easily make a large batch to serve a crowd. The rice absorbs all the rich flavors of the chicken, creating a filling and satisfying meal perfect for any occasion.

• Ingredients:
  • 6 bone-in, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 cups long-grain rice
  • 4 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon ground thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 tablespoon chopped fresh parsley (for garnish)
  • 1 tablespoon lemon juice (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and thyme.
  2. Brown the chicken thighs in the Dutch oven for about 5 minutes on each side. Remove the chicken and set it aside.
  3. Add the onions and garlic to the same pot and cook until softened, about 3 minutes.
  4. Add the rice to the pot, stirring to coat with the oil and onions. Add the chicken broth and season with garlic powder, salt, and pepper.
  5. Return the chicken thighs to the pot, placing them on top of the rice. Cover the Dutch oven with the lid and transfer it to the oven.
  6. Bake for 35-40 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid.
  7. Stir in the frozen peas and cook for another 5 minutes, allowing them to heat through.
  8. Garnish with fresh parsley and a squeeze of lemon juice before serving.
  Dutch Oven Chicken and Rice is a simple, hearty, and comforting meal that can easily feed a large group. The slow simmering in the Dutch oven ensures that the rice is infused with the flavors of the chicken and broth, creating a dish that’s as flavorful as it is satisfying. This one-pot wonder is easy to prepare and perfect for a family dinner, potluck, or any occasion that calls for feeding a crowd. With minimal prep and cleanup, it’s a great option for busy weeknights or casual gatherings.

Dutch Oven Beef Stew

Dutch Oven Beef Stew is a classic comfort food, with tender chunks of beef simmered in a savory broth along with a variety of vegetables. The long, slow cooking time in the Dutch oven allows the beef to become fall-apart tender, and the vegetables soak up the delicious flavors from the broth. This dish is not only filling but also full of flavor, making it the perfect choice for a cozy family dinner or a large gathering.

• Ingredients:
  • 3 lbs beef stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 large carrots, peeled and sliced
  • 3 potatoes, peeled and diced
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 tablespoon cornstarch (optional, for thickening)
• Instructions:
  1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper, then brown the beef in batches until browned on all sides, about 6-8 minutes. Remove and set aside.
  2. Add the onions and garlic to the Dutch oven, cooking for 3 minutes until softened.
  3. Stir in the tomato paste, and cook for another minute. Add the red wine (if using), scraping the bottom of the pot to release any browned bits.
  4. Add the beef broth, carrots, potatoes, thyme, bay leaves, and browned beef back into the pot. Bring to a simmer.
  5. Cover the pot with the lid and simmer on low heat for 2.5 to 3 hours, or until the beef is tender and the vegetables are cooked through.
  6. If you prefer a thicker stew, mix the cornstarch with a little cold water and stir it into the stew. Let it cook for another 5 minutes to thicken.
  7. Stir in the frozen peas and cook for an additional 5 minutes.
  8. Discard the bay leaves before serving.
  Dutch Oven Beef Stew is the epitome of comfort food. The combination of tender beef, hearty vegetables, and a rich, flavorful broth creates a satisfying dish that is sure to please any crowd. Cooking it in the Dutch oven allows for the perfect blend of flavors as everything simmers together, creating a meal that’s both filling and delicious. This stew is ideal for colder weather, making it the perfect choice for a family dinner, holiday meal, or any occasion where you need to feed a crowd.

Dutch Oven Chicken and Dumplings

Dutch Oven Chicken and Dumplings is a beloved comfort dish that combines tender chicken in a creamy broth, with pillowy dumplings floating on top. The Dutch oven allows the chicken to cook slowly, infusing the broth with rich flavors, while the dumplings cook to perfection, soaking up all the goodness. This hearty dish is both comforting and filling, making it perfect for large gatherings or family dinners.

• Ingredients:
  • 4 lbs bone-in, skinless chicken thighs
  • 3 tablespoons butter
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and sliced
  • 3 celery stalks, chopped
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup fresh parsley, chopped
• Instructions:
  1. Heat butter in a large Dutch oven over medium heat. Brown the chicken thighs on both sides, about 6-8 minutes. Remove the chicken and set it aside.
  2. In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
  3. Stir in the chicken broth, heavy cream, thyme, sage, salt, and pepper. Bring to a simmer.
  4. Return the chicken to the pot, skin-side up. Cover and simmer for 45 minutes, or until the chicken is fully cooked and tender.
  5. While the chicken is simmering, prepare the dumplings. In a separate bowl, combine flour, baking powder, and salt. Stir in the milk to create a thick batter.
  6. Remove the chicken from the pot and shred the meat. Discard the bones and skin, then return the chicken to the pot.
  7. Drop spoonfuls of the dumpling batter onto the simmering broth, ensuring they cover the top of the soup. Cover and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through.
  8. Garnish with fresh parsley before serving.
  Dutch Oven Chicken and Dumplings is a classic comfort meal that’s perfect for a cold day or any time you need a warm, filling dish. The tender chicken, creamy broth, and fluffy dumplings create a satisfying combination that’s hard to beat. The Dutch oven ensures everything cooks evenly, allowing the flavors to meld together perfectly. This dish is not only comforting but also incredibly easy to make, making it an ideal option for large families or gatherings. It’s a dish that’s sure to become a family favorite.

Note: More recipes are coming soon!