40+ Irresistible Alton Brown Dutch Oven Recipes for Every Occasion

Dutch oven cooking is one of the most rewarding and versatile methods in the kitchen.

Alton Brown, known for his scientific yet approachable approach to food, has mastered this technique and shared some of his best recipes for all skill levels.

From comforting stews and braised meats to flavorful breads and even decadent desserts, Alton Brown’s Dutch oven recipes are perfect for those who want to create hearty, one-pot meals with minimal effort and maximum flavor.

Whether you’re a seasoned cook or just starting, the beauty of Dutch oven cooking lies in its simplicity and the ability to infuse rich flavors by slow-cooking ingredients to perfection.

In this blog post, we’ve curated a collection of 40+ Alton Brown Dutch oven recipes that will elevate your culinary repertoire.

These recipes not only simplify your meal prep but also bring out the full potential of ingredients, making every dish an unforgettable experience.

40+ Irresistible Alton Brown Dutch Oven Recipes for Every Occasion

Alton Brown’s Dutch oven recipes prove that comfort food can be easy, flavorful, and endlessly satisfying.

With over 40 recipes to explore, you’re sure to find something that suits every craving or occasion.

Whether you’re craving a savory beef stew, a tender roast, or even a freshly baked loaf of bread, these recipes offer the perfect solutions for busy weeknights, weekend gatherings, or cozy family dinners.

Embrace the magic of the Dutch oven and let Alton Brown’s expert recipes guide you toward delicious, memorable meals that everyone will enjoy.

Alton Brown’s Dutch Oven Braised Short Ribs

Alton Brown’s Dutch Oven Braised Short Ribs is a succulent, melt-in-your-mouth dish that’s perfect for a cozy dinner. The recipe involves braising beef short ribs in a rich, flavorful broth of red wine, beef stock, and aromatic herbs. The result is tender meat that falls off the bone, paired with a delicious sauce to complement the dish. This one-pot wonder is simple yet sophisticated, ideal for impressing guests or enjoying a hearty family meal.

• Ingredients:
  • 4 bone-in beef short ribs
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, coarsely chopped
  • 2 medium carrots, peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 4 cloves garlic, smashed
  • 2 cups red wine
  • 2 cups beef stock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
• Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Season the short ribs generously with salt and pepper.
  3. In a large Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the short ribs and sear on all sides until golden brown, about 3-4 minutes per side. Remove the ribs and set aside.
  4. In the same Dutch oven, add the onion, carrots, and celery. Sauté for about 5 minutes until softened, then add the garlic and cook for another 2 minutes.
  5. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 10 minutes.
  6. Add the beef stock, thyme, rosemary, bay leaves, and return the short ribs to the pot. Bring the liquid to a simmer.
  7. Cover the Dutch oven with a lid and transfer it to the oven. Braise for about 2.5 to 3 hours or until the ribs are tender and the meat pulls away from the bone easily.
  8. Remove the ribs from the pot and set aside. Discard the bay leaves and herb stems. If desired, strain the sauce to remove the vegetable bits, then reduce the sauce on the stovetop for 10-15 minutes until it thickens slightly.
  9. Serve the short ribs with the sauce poured over the top. Enjoy with mashed potatoes, polenta, or crusty bread.

This Dutch Oven Braised Short Ribs recipe from Alton Brown is the perfect dish for those seeking a hearty and comforting meal with layers of deep, savory flavors. The slow braising process ensures the short ribs turn out wonderfully tender, while the rich red wine-based sauce adds complexity and depth to the dish. Whether you’re preparing this for a special occasion or simply treating yourself to a delicious home-cooked meal, this recipe is sure to satisfy and impress.

Alton Brown’s Dutch Oven Chicken Pot Pie

Alton Brown’s Dutch Oven Chicken Pot Pie recipe brings the comfort of a traditional pot pie to your table with tender chicken, a variety of vegetables, and a creamy sauce, all encased in a golden, flaky crust. By using a Dutch oven, you get even heat distribution and can bake the pie directly in the same pot, making it a convenient and delicious meal for any occasion. This dish is an ideal choice for a cozy family dinner.

• Ingredients:
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 2 cups cooked chicken, shredded (preferably rotisserie chicken)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts (or homemade if preferred)
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
  3. Add the garlic and cook for an additional 1-2 minutes until fragrant.
  4. Stir in the flour and cook for about 1 minute to form a roux.
  5. Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
  6. Add the shredded chicken, thyme, and frozen peas to the Dutch oven. Stir to combine and season with salt and pepper to taste.
  7. Roll out the pie crusts and drape them over the filling in the Dutch oven. Trim any excess crust, then crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
  8. Bake in the preheated oven for 30-35 minutes, or until the crust is golden and crispy.
  9. Let the pie rest for 5 minutes before serving.

Alton Brown’s Dutch Oven Chicken Pot Pie combines the comforting flavors of a traditional chicken pot pie with the convenience of baking it in a single pot. The creamy filling, paired with the flaky crust, creates a warm and satisfying meal that’s sure to please any crowd. With minimal preparation and easy cleanup, this dish is a fantastic choice for busy weeknights or leisurely weekend dinners. It’s the epitome of home-cooked comfort food that brings warmth and satisfaction to every bite.

Alton Brown’s Dutch Oven No-Knead Bread

Alton Brown’s Dutch Oven No-Knead Bread is an incredibly easy and foolproof recipe that yields a beautifully golden, crusty loaf with a tender interior. With minimal ingredients and no kneading required, this bread is perfect for beginners or anyone who wants fresh, homemade bread without all the fuss. The Dutch oven ensures even heat distribution, creating a perfect crust every time.

• Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon active dry yeast
  • 1 ½ cups warm water (110°F)
  • Cornmeal (for dusting)
• Instructions:
  1. In a large mixing bowl, whisk together the flour, salt, and yeast.
  2. Gradually add the warm water, stirring until the dough comes together. The dough will be shaggy and sticky.
  3. Cover the bowl with a damp towel and let it rest for 12-18 hours at room temperature. The dough should double in size and become bubbly.
  4. Preheat the oven to 450°F (232°C) and place a Dutch oven with its lid in the oven while it heats up.
  5. When the oven is preheated, carefully remove the Dutch oven and sprinkle the bottom with cornmeal.
  6. Gently turn the dough out onto a well-floured surface and shape it into a ball. Place the dough into the preheated Dutch oven.
  7. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.
  8. Let the bread cool on a wire rack before slicing.

Alton Brown’s Dutch Oven No-Knead Bread is a game-changer for anyone craving homemade bread without the time and effort of traditional methods. The result is a beautifully crisp crust and a soft, airy interior—perfect for sandwiches, toasts, or enjoying on its own with butter. With only a few ingredients and minimal active work, this recipe is a great introduction to baking bread at home and will soon become a staple in your kitchen.

Alton Brown’s Dutch Oven Pot Roast

Alton Brown’s Dutch Oven Pot Roast is a classic, flavorful meal that is perfect for a Sunday dinner or a special family gathering. The slow braising of the beef in a rich mixture of broth, wine, and vegetables ensures that the meat becomes fall-apart tender, while the sauce is full of depth and complexity. With minimal effort, this one-pot dish is both hearty and satisfying, making it a go-to for any occasion when you want to impress with a comforting, homemade meal.

• Ingredients:
  • 3-4 lb beef chuck roast
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, quartered
  • 3 cloves garlic, smashed
  • 2 cups red wine
  • 2 cups beef stock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 2 medium potatoes, peeled and quartered
  • 1 tablespoon flour (optional, for thickening sauce)
• Instructions:
  1. Preheat the oven to 325°F (165°C).
  2. Season the chuck roast generously with salt and pepper on all sides.
  3. In a large Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, sear the roast on all sides until it develops a rich, brown crust, about 4 minutes per side. Remove the roast from the Dutch oven and set aside.
  4. Add the onion and garlic to the pot and sauté for 3-4 minutes, until softened and fragrant.
  5. Pour in the wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  6. Add the beef stock, thyme, rosemary, bay leaf, and return the roast to the pot. Bring the liquid to a simmer.
  7. Cover the Dutch oven and place it in the oven. Roast for 2.5 to 3 hours, until the meat is fork-tender.
  8. In the last hour of roasting, add the carrots and potatoes to the pot.
  9. Remove the roast and vegetables from the pot and set aside. If you desire a thicker sauce, stir in 1 tablespoon of flour to the remaining liquid and simmer on the stovetop for 5-10 minutes until thickened.
  10. Slice the roast and serve with the vegetables and sauce.

Alton Brown’s Dutch Oven Pot Roast is a simple yet incredibly flavorful meal that captures the essence of comfort food. The slow braising ensures that the beef becomes beautifully tender, while the vegetables soak up all the delicious flavors of the broth. Whether you’re making this for a special occasion or a family dinner, this pot roast is sure to be a crowd-pleaser. Serve with a side of crusty bread to soak up the flavorful sauce, and enjoy a meal that feels both hearty and homey.

Alton Brown’s Dutch Oven Chili

Alton Brown’s Dutch Oven Chili is a robust and spicy dish that brings together hearty beef, flavorful beans, and a perfect blend of spices, all simmered in a Dutch oven for maximum flavor. This recipe features a balance of smoky, spicy, and savory elements, making it the ultimate comfort food. Whether served with cornbread or over a bowl of rice, this chili is perfect for any chilly night or tailgate gathering. It’s a meal that will fill you up and leave you craving more.

• Ingredients:
  • 2 tablespoons vegetable oil
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh cilantro, chopped (optional, for garnish)
• Instructions:
  1. Heat the vegetable oil in a large Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes.
  2. Add the chopped onion and minced garlic to the Dutch oven and sauté for 3-4 minutes until the onion softens.
  3. Stir in the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper (if using), and cook for 1 minute to toast the spices.
  4. Add the diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir to combine.
  5. Bring the chili to a simmer and cook for 45-60 minutes, uncovered, stirring occasionally to allow the flavors to meld together. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro if desired. Enjoy with cornbread, tortilla chips, or over a bowl of rice.

Alton Brown’s Dutch Oven Chili is a savory and satisfying dish that’s perfect for any occasion. The slow simmering process allows all the spices and ingredients to meld together, creating a rich and flavorful chili. The addition of beans and ground beef gives the dish a hearty texture, while the smoky, spicy notes make it incredibly satisfying. It’s perfect for family dinners or gatherings with friends. Paired with cornbread or a simple salad, this chili is sure to be a favorite on your dinner table.

Alton Brown’s Dutch Oven Jambalaya

Alton Brown’s Dutch Oven Jambalaya combines the flavors of Cajun cuisine in a one-pot meal that is full of bold spices, juicy chicken, sausage, and plump shrimp. This recipe is easy to follow and packed with flavor, making it a great option for those craving a hearty and satisfying dish. By using the Dutch oven, the ingredients cook evenly, and the rice absorbs all the spices and flavors, creating a flavorful, one-pot wonder that will transport you to the heart of Louisiana.

• Ingredients:
  • 2 tablespoons vegetable oil
  • 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 lb andouille sausage, sliced into ¼-inch rounds
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 ½ cups long-grain rice
  • 3 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 lb large shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
• Instructions:
  1. Heat the vegetable oil in a large Dutch oven over medium heat. Add the chicken pieces and sausage, and cook until browned, about 6-8 minutes. Remove the meat and set aside.
  2. In the same pot, add the onion, bell pepper, celery, and garlic, and sauté for 5 minutes until softened.
  3. Stir in the diced tomatoes, rice, chicken broth, paprika, thyme, cayenne, oregano, and bay leaves. Bring the mixture to a boil.
  4. Return the chicken and sausage to the pot, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
  5. Add the shrimp to the pot, stirring gently to combine. Cover and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
  6. Season with salt and pepper to taste, and garnish with chopped parsley before serving.

Alton Brown’s Dutch Oven Jambalaya is a flavorful and satisfying dish that captures the essence of Southern cooking. The combination of chicken, sausage, and shrimp creates a savory medley of flavors, while the rice soaks up the spices and stock, making each bite deliciously seasoned. This dish is perfect for family gatherings, a casual dinner party, or any occasion when you want to enjoy a rich, comforting meal with bold flavors. With minimal cleanup and big flavor, it’s sure to become a go-to recipe for any Cajun food lover.

Alton Brown’s Dutch Oven Bread

Alton Brown’s Dutch Oven Bread is a simple, no-knead recipe that yields a rustic, crispy-crusted loaf with a soft and airy interior. The method of cooking the bread in a preheated Dutch oven ensures that it develops a beautiful, golden crust while staying moist on the inside. This recipe is ideal for beginners, as it requires minimal hands-on time and results in a bread that tastes like it was made by a professional baker. Perfect for serving with soups, stews, or enjoying with a pat of butter, this bread is a delicious addition to any meal.

• Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 ½ cups warm water (about 110°F)
  • 1 tablespoon olive oil (optional, for greasing)
• Instructions:
  1. In a large bowl, combine the flour, salt, and sugar.
  2. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
  3. Pour the yeast mixture into the flour mixture and stir until just combined. The dough will be sticky and shaggy.
  4. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 12-18 hours, or until it has doubled in size.
  5. Preheat your oven to 450°F (230°C) and place a Dutch oven with the lid in the oven while it heats.
  6. When the oven is ready, carefully remove the hot Dutch oven and lightly dust the bottom with flour or use parchment paper to line it.
  7. Turn the dough out onto a floured surface and shape it into a rough round. Place the dough into the Dutch oven, cover with the lid, and bake for 30 minutes.
  8. After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  9. Let the bread cool on a wire rack before slicing.

Alton Brown’s Dutch Oven Bread is a foolproof way to bake your own fresh bread at home. The long rise time allows the yeast to develop deep flavors, and the Dutch oven creates an ideal baking environment for achieving a perfect crust and tender interior. This bread pairs wonderfully with almost anything, from savory dishes to just a simple drizzle of olive oil. Its simplicity and incredible flavor make it a go-to recipe for any bread enthusiast looking to bake without fuss.

Alton Brown’s Dutch Oven Baked Chicken

Alton Brown’s Dutch Oven Baked Chicken is a deliciously simple, yet flavorful way to cook a whole chicken. The Dutch oven traps heat and moisture, ensuring the chicken remains tender and juicy, while developing a perfectly crisp skin. With minimal seasoning and just a few ingredients, this recipe lets the natural flavors of the chicken shine through. Ideal for a weeknight dinner or special occasion, it’s a one-pot dish that can be served with roasted vegetables, potatoes, or a fresh salad.

• Ingredients:
  • 1 whole chicken (about 4-5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon dried rosemary
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup chicken stock
• Instructions:
  1. Preheat your oven to 450°F (230°C).
  2. Rub the chicken all over with olive oil, and season generously with salt, pepper, and rosemary.
  3. Stuff the cavity of the chicken with the lemon halves, onion, and garlic.
  4. Place the chicken breast-side up in the Dutch oven and pour the chicken stock into the bottom of the pot.
  5. Cover the Dutch oven and place it in the oven. Roast the chicken for 45 minutes.
  6. After 45 minutes, remove the lid and continue roasting the chicken for another 30-45 minutes, or until the skin is golden and crispy and the internal temperature of the chicken reaches 165°F (74°C).
  7. Let the chicken rest for 10 minutes before carving and serving.

Alton Brown’s Dutch Oven Baked Chicken is a wonderfully straightforward recipe that produces juicy, flavorful chicken every time. The chicken’s natural moisture is retained thanks to the sealed environment of the Dutch oven, and the skin crisps up beautifully during the final stage of roasting. Whether paired with roasted vegetables, mashed potatoes, or a crisp salad, this chicken is an ideal centerpiece for any meal. Its simplicity and reliability make it an excellent recipe for both beginners and seasoned home cooks.

Alton Brown’s Dutch Oven Beef Stew

Alton Brown’s Dutch Oven Beef Stew is the perfect cold-weather meal, packed with tender beef, hearty vegetables, and a savory broth. The Dutch oven method allows all the flavors to meld together as the stew simmers slowly, creating a rich, flavorful base and melt-in-your-mouth meat. The result is a comforting dish that’s perfect for family dinners or meal prep. With easy-to-follow steps and minimal effort, this stew is both hearty and satisfying, providing a warm, satisfying meal on a chilly day.

• Ingredients:
  • 2 tablespoons vegetable oil
  • 2 lbs beef stew meat, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 3 potatoes, peeled and cubed
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon cornstarch (optional, for thickening)
• Instructions:
  1. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the beef in batches, about 3-4 minutes per batch. Remove the beef and set aside.
  2. Add the onions to the pot and sauté for 3-4 minutes, until softened.
  3. Stir in the garlic, carrots, and potatoes, and cook for another 2 minutes.
  4. Add the beef back into the Dutch oven, along with the beef broth, red wine, tomato paste, thyme, and bay leaf. Bring the stew to a simmer.
  5. Cover the Dutch oven and reduce the heat to low. Let the stew simmer for 2-3 hours, stirring occasionally, until the beef is tender.
  6. If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Stir this into the stew and cook for an additional 5-10 minutes to thicken the sauce.
  7. Remove the bay leaf and serve the stew hot, garnished with fresh parsley if desired.

Alton Brown’s Dutch Oven Beef Stew is the epitome of comfort food. The slow-cooked beef, tender vegetables, and savory broth combine to create a hearty and satisfying dish. The Dutch oven ensures that all the flavors meld beautifully, resulting in a rich, deeply flavored stew. Perfect for cold nights or when you need a filling, delicious meal, this stew is sure to become a favorite in your recipe rotation. With its ease of preparation and delicious results, it’s an ideal dish for both novice cooks and seasoned chefs alike.

Alton Brown’s Dutch Oven Pot Roast

Alton Brown’s Dutch Oven Pot Roast is a classic comfort food, with tender beef, flavorful vegetables, and a rich, savory broth. The slow-cooking process in a Dutch oven allows the meat to absorb all the seasonings and become melt-in-your-mouth tender. This one-pot recipe is perfect for a family meal or a special Sunday dinner, and it pairs wonderfully with mashed potatoes or crusty bread. By using simple ingredients and a slow-cooking technique, this dish brings out the best in each element, creating a hearty and satisfying meal.

• Ingredients:
  • 3-4 lbs beef chuck roast
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and cut into chunks
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
• Instructions:
  1. Preheat your oven to 325°F (165°C).
  2. Season the beef roast generously with salt and pepper.
  3. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 5-7 minutes.
  4. Remove the beef from the Dutch oven and set aside.
  5. Add the sliced onion and garlic to the pot and sauté for 2-3 minutes until softened.
  6. Stir in the carrots, potatoes, and tomato paste, then cook for another 2 minutes.
  7. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
  8. Return the beef roast to the pot, and add the thyme and bay leaf. Bring the liquid to a simmer.
  9. Cover the Dutch oven and place it in the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender.
  10. Remove the beef roast from the pot, and let it rest for 10 minutes before slicing.
  11. Serve the pot roast with the vegetables and sauce from the Dutch oven.

Alton Brown’s Dutch Oven Pot Roast is a show-stopping dish that is as flavorful as it is simple. The low and slow cooking method in the Dutch oven ensures that the beef becomes incredibly tender while absorbing the rich flavors of the broth and vegetables. This recipe is perfect for special occasions, but it’s easy enough for a Sunday dinner or even a cozy weeknight meal. The tender beef, combined with the hearty vegetables and savory broth, will leave everyone at the table satisfied and asking for seconds.

Alton Brown’s Dutch Oven Chicken and Rice

Alton Brown’s Dutch Oven Chicken and Rice is an easy-to-make, comforting meal that’s packed with flavor. The chicken is perfectly roasted in the Dutch oven while the rice cooks in the flavorful juices, creating a satisfying one-pot dinner. With the addition of fresh herbs, garlic, and a bit of lemon, this dish is light yet hearty. Ideal for a weeknight meal, it comes together with minimal effort and delivers a deliciously aromatic and savory result, perfect for serving with a side of steamed vegetables or a fresh salad.

• Ingredients:
  • 4 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 lemon, sliced
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken thighs with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs and brown them on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
  4. In the same Dutch oven, add the diced onion and garlic, and sauté for 2-3 minutes until softened.
  5. Add the rice to the Dutch oven and stir to coat with the oil and onion mixture.
  6. Pour in the chicken broth, and stir in the thyme, oregano, and lemon juice.
  7. Return the chicken thighs to the Dutch oven, placing them on top of the rice. Add the lemon slices around the chicken.
  8. Cover the Dutch oven with the lid and bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
  9. Remove from the oven, and let it sit for 5 minutes before serving.
  10. Garnish with fresh parsley and serve.

Alton Brown’s Dutch Oven Chicken and Rice is a flavorful, one-pot dish that’s as easy to make as it is delicious. The chicken thighs stay juicy and tender while the rice soaks up all the savory flavors from the broth, herbs, and lemon. This recipe is perfect for busy nights when you want a comforting and satisfying meal without a lot of fuss. The combination of ingredients makes for a well-rounded, wholesome dinner that everyone will enjoy.

Alton Brown’s Dutch Oven Chili

Alton Brown’s Dutch Oven Chili is a rich and hearty dish that’s perfect for a cozy dinner or serving at a gathering. With a mix of ground beef, kidney beans, tomatoes, and a variety of seasonings, this chili is packed with flavor. The Dutch oven ensures all the ingredients meld together as they simmer, resulting in a thick and flavorful chili that’s ideal for topping with sour cream, cheese, or fresh cilantro. Whether served with cornbread or over rice, this chili is a crowd-pleaser that’s easy to make and guaranteed to satisfy.

• Ingredients:
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
• Instructions:
  1. Heat olive oil in a large Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
  2. Add the chopped onion and garlic to the Dutch oven and sauté until softened, about 3 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute.
  4. Add the diced tomatoes, kidney beans, beef broth, and tomato paste to the pot. Stir to combine.
  5. Bring the chili to a simmer, then cover and let it cook on low heat for 30-45 minutes, stirring occasionally.
  6. Taste and adjust the seasoning if needed. Serve with your favorite chili toppings, such as sour cream, shredded cheese, or cilantro.

Alton Brown’s Dutch Oven Chili is a perfect meal for chilly nights and casual gatherings. The slow-simmered flavors make it a comforting, savory dish that’s filling and satisfying. Whether you serve it with cornbread or over a bowl of rice, it’s a versatile and crowd-pleasing meal that can be adjusted to suit your preferences. The Dutch oven helps the flavors meld together, making this chili a rich and flavorful option that is sure to become a favorite.

Alton Brown’s Dutch Oven Beef Stew

Alton Brown’s Dutch Oven Beef Stew is the epitome of hearty, comfort food. The beef is tenderized through long, slow cooking in a flavorful broth, with the vegetables soaking up all the savory goodness. This recipe is perfect for a cold day or when you want a satisfying meal that will fill the house with delicious aromas. The Dutch oven provides even heat distribution, ensuring that each ingredient, from the beef to the carrots and potatoes, is perfectly cooked. Serve it with crusty bread for the ultimate cozy meal.

• Ingredients:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 4 large carrots, peeled and chopped
  • 4 medium potatoes, peeled and cut into chunks
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
• Instructions:
  1. Preheat your oven to 325°F (165°C).
  2. Season the beef cubes with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot, about 5-6 minutes per batch. Remove the beef and set it aside.
  4. Add the chopped onion and garlic to the Dutch oven, sautéing until softened, about 4 minutes.
  5. Stir in the tomato paste and flour, cooking for 2 minutes to create a roux.
  6. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
  7. Return the beef to the pot along with the carrots, potatoes, bay leaves, and thyme. Stir to combine.
  8. Cover and transfer the Dutch oven to the oven. Cook for 2.5-3 hours, or until the beef is tender.
  9. Remove the bay leaves before serving. Serve the stew hot, accompanied by crusty bread or over rice.

Alton Brown’s Dutch Oven Beef Stew is a rich, comforting dish that is sure to warm you from the inside out. The tender beef and hearty vegetables absorb the delicious broth, resulting in a stew that’s packed with flavor in every bite. The slow-cooked process allows all the ingredients to come together in perfect harmony, making it a dish that’s both filling and satisfying. Whether you’re serving it on a cold winter day or for a family gathering, this beef stew is sure to be a crowd favorite.

Alton Brown’s Dutch Oven Chicken Cacciatore

Alton Brown’s Dutch Oven Chicken Cacciatore is a flavorful and aromatic Italian dish that is made even better with the use of a Dutch oven. The chicken braises in a savory tomato sauce with herbs, vegetables, and a touch of wine, creating a rich and robust flavor profile. This dish is great for a family dinner or dinner party and pairs wonderfully with pasta or crusty bread to soak up all the delicious sauce. The slow simmering process allows all the ingredients to meld together, making every bite a burst of flavor.

• Ingredients:
  • 4 bone-in, skinless chicken thighs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup dry red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon capers (optional)
  • 1 tablespoon fresh parsley, chopped
• Instructions:
  1. Season the chicken thighs with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
  3. Add the sliced onion, garlic, and bell pepper to the pot, sautéing until softened, about 5 minutes.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce for 2-3 minutes.
  5. Add the diced tomatoes, oregano, basil, and capers (if using) to the Dutch oven, stirring to combine.
  6. Return the chicken thighs to the pot, nestling them into the sauce. Bring to a simmer, then cover and cook for 40-45 minutes, until the chicken is cooked through.
  7. Garnish with fresh parsley before serving. Serve with pasta or crusty bread.

Alton Brown’s Dutch Oven Chicken Cacciatore is a deliciously comforting dish that’s packed with Mediterranean flavors. The chicken becomes tender and juicy as it slowly braises in the tomato-based sauce, absorbing the rich flavors of garlic, wine, and herbs. This one-pot meal is perfect for a cozy dinner or when you want to impress guests with minimal effort. The versatility of the dish, paired with pasta or bread, makes it a satisfying and crowd-pleasing option for any occasion.

Alton Brown’s Dutch Oven Pulled Pork

Alton Brown’s Dutch Oven Pulled Pork is a flavorful and tender dish that’s ideal for a casual gathering or a family dinner. The pork shoulder slowly braises in a savory mixture of spices, onions, and broth, becoming incredibly tender and easy to shred. This recipe takes full advantage of the Dutch oven’s ability to retain heat and cook food evenly, resulting in juicy, melt-in-your-mouth pulled pork. Perfect for tacos, sandwiches, or served alongside coleslaw, this pulled pork recipe is a crowd-pleaser.

• Ingredients:
  • 4-5 lbs pork shoulder (also known as pork butt)
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon brown sugar
  • 2 tablespoons tomato paste
• Instructions:
  1. Preheat your oven to 300°F (150°C).
  2. Season the pork shoulder generously with salt and pepper.
  3. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 5-6 minutes per side. Remove the pork and set aside.
  4. Add the chopped onion and garlic to the Dutch oven and sauté for 3-4 minutes, until softened.
  5. Stir in the smoked paprika, cumin, chili powder, brown sugar, and tomato paste, cooking for 2 minutes.
  6. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
  7. Return the pork shoulder to the Dutch oven, cover, and place in the oven. Cook for 3-4 hours, or until the pork is fork-tender.
  8. Remove the pork from the Dutch oven and shred it with two forks.
  9. Return the shredded pork to the pot, stirring to combine with the juices. Serve with your favorite sides.

Alton Brown’s Dutch Oven Pulled Pork is a flavorful, easy-to-make dish that’s perfect for serving a crowd. The slow cooking process in the Dutch oven results in incredibly tender pork that falls apart effortlessly. With the perfect balance of savory and sweet spices, this pulled pork is versatile enough to serve in tacos, sandwiches, or over rice. It’s a go-to recipe for any casual gathering or weeknight dinner, and the leftovers are just as delicious the next day.

Note: More recipes are coming soon!