50+ Delicious Camp Chef Recipes Ultimate Dutch Oven for Cooking

Cooking outdoors is one of the most rewarding experiences, especially when you have the perfect tools.

Among all the equipment you could bring to your campsite, the Dutch oven stands out as one of the most versatile and reliable options.

Whether you’re a seasoned camp chef or a first-time camper, mastering Dutch oven cooking can elevate your meals to a whole new level.

With the ability to simmer, fry, bake, and roast, a Dutch oven can do it all—from sizzling stews and hearty casseroles to delicious desserts and fresh bread.

In this blog post, we’ll dive into over 50 ultimate Dutch oven recipes that are perfect for your next camping adventure.

These dishes are packed with flavor, easy to make, and ideal for cooking over an open fire or a camp stove.

So gather your ingredients, heat up your Dutch oven, and get ready to cook up some unforgettable meals under the stars!

50+ Delicious Camp Chef Recipes Ultimate Dutch Oven for Cooking

The beauty of cooking with a Dutch oven lies in its simplicity and versatility.

With just one pot, you can create an entire meal that’s hearty, flavorful, and satisfying.

Whether you’re preparing a comforting stew, baking fresh bread, or whipping up a sweet dessert, the possibilities are endless.

With these 50+ ultimate Dutch oven recipes, you can take your camp cooking to the next level and impress your fellow campers with your culinary skills.

From savory main dishes to sweet treats, the Dutch oven is your perfect companion for any camping trip.

So, the next time you’re packing for the great outdoors, don’t forget to include this must-have cooking tool, and let the delicious adventure begin!

Camp Chef Ultimate Dutch Oven Chili

This hearty and flavorful chili is the perfect dish to cook in your Dutch oven during a camping trip. Packed with tender beef, beans, and a rich blend of spices, it provides a warm and satisfying meal, perfect for chilly evenings around the campfire. The Dutch oven ensures the ingredients meld together beautifully, enhancing the chili’s depth of flavor.

Ingredients:

• 2 lbs ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 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
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp cayenne pepper (optional for heat)
• 1 cup beef broth
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in your Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it apart with a spoon.
3. Stir in the diced onion and minced garlic, cooking until softened, about 3-5 minutes.
4. Add the chili powder, cumin, paprika, oregano, and cayenne pepper (if using), stirring to coat the meat and onions with the spices.
5. Pour in the diced tomatoes, kidney beans, black beans, and beef broth. Stir everything together and bring to a simmer.
6. Reduce the heat to low, cover, and let the chili cook for at least 30 minutes, stirring occasionally. If the chili thickens too much, add a little more beef broth.
7. Season with salt and pepper to taste. Let the chili simmer for another 10-15 minutes to allow the flavors to fully combine.

This Dutch oven chili is perfect for a group, offering robust flavors and a rich texture that will keep everyone satisfied. The slow simmer allows the spices to fully penetrate the meat and beans, creating a deeply flavorful and comforting meal. The beauty of this recipe lies in its simplicity, allowing you to enjoy a classic dish with minimal effort while camping. Whether you serve it with cornbread or over a bed of rice, this chili is sure to be a hit around the campfire.

Camp Chef Ultimate Dutch Oven Chicken and Dumplings

This comforting and filling dish brings together tender chicken, a creamy broth, and fluffy dumplings. The Dutch oven provides the perfect vessel for this dish, keeping the chicken moist while the dumplings cook to perfection. It’s a simple yet indulgent meal that’s perfect for a cozy evening at camp.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs, cut into chunks
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp dried thyme
• 1 tsp ground sage
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil

Dumplings:

• 2 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup cold butter, cubed
• 1 cup milk

Instructions:

1. Heat olive oil in your Dutch oven over medium heat. Add the chicken pieces and cook until browned, about 5 minutes. Remove the chicken and set aside.
2. In the same Dutch oven, add the onion, carrots, celery, and garlic, cooking for 3-4 minutes until softened.
3. Pour in the chicken broth and bring to a boil. Add the thyme, sage, bay leaf, salt, and pepper, stirring to combine.
4. Return the chicken to the pot and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
5. While the chicken is cooking, prepare the dumplings. In a bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk to form a thick batter.
6. Drop spoonfuls of the dumpling batter into the simmering broth, covering the entire surface of the stew.
7. Cover the Dutch oven and cook for an additional 20 minutes, until the dumplings are cooked through and have risen.

The creamy broth and tender chicken are a perfect combination in this Dutch oven recipe. The fluffy dumplings add a comforting texture, soaking up the rich flavors of the broth. This dish is perfect for a cool evening outdoors, offering a wholesome and satisfying meal for all ages. The Dutch oven ensures everything cooks evenly, leaving you with a delicious, one-pot wonder that’s both easy and impressive.

Camp Chef Ultimate Dutch Oven Beef Stew

A classic comfort food, this beef stew combines chunks of tender beef, hearty vegetables, and a rich, flavorful broth. The slow-cooking method in a Dutch oven ensures the meat becomes incredibly tender, while the vegetables absorb the savory flavors. This stew is a crowd-pleaser and perfect for a hearty meal after a day of outdoor activities.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in your Dutch oven over medium heat. Brown the beef stew meat in batches, about 5 minutes per batch, and remove from the pot.
2. In the same pot, add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for another 2 minutes.
4. Return the beef to the pot and add the beef broth and red wine (if using). Bring to a boil, then reduce the heat to low and cover.
5. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
6. Add the potatoes and carrots to the Dutch oven, and continue cooking for another 30-45 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste before serving.

This beef stew is a rich and comforting meal that benefits from the long, slow cooking process in a Dutch oven. The meat becomes fall-apart tender, while the vegetables soak up the savory broth. The addition of red wine enhances the depth of flavor, making this stew perfect for a cozy meal by the fire. Whether you’re feeding a group or enjoying it on your own, this beef stew is the epitome of campfire comfort food.

Camp Chef Ultimate Dutch Oven Pulled Pork

This tender pulled pork recipe is perfect for your Dutch oven, providing melt-in-your-mouth meat with a smoky, flavorful finish. The slow cooking method ensures that the pork absorbs all the flavors, while the Dutch oven keeps it juicy and tender. Serve it on buns with your favorite barbecue sauce or enjoy it with a side of coleslaw for a full, satisfying meal.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp ground mustard
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat your Dutch oven over medium-high heat and add olive oil.
2. Rub the pork shoulder with paprika, cumin, mustard, chili powder, salt, and pepper. Once seasoned, sear the pork in the Dutch oven for about 5-7 minutes on each side until browned.
3. Remove the pork from the pot and set aside. In the same Dutch oven, add the chopped onion and minced garlic, cooking until softened (about 3 minutes).
4. Pour in the apple cider vinegar, chicken broth, and brown sugar, stirring to combine.
5. Return the pork to the pot and cover. Reduce heat to low and cook for 3-4 hours, turning the pork halfway through the cooking time.
6. Once the pork is fork-tender and easily shreds, remove from the pot and shred using two forks.
7. Serve the pulled pork with your favorite barbecue sauce or enjoy it plain with sides.

This Dutch oven pulled pork recipe delivers rich, smoky flavors that will please any crowd. The slow simmer in the Dutch oven ensures that the pork becomes wonderfully tender, while the seasoning and vinegar provide a great balance of sweet and tangy notes. Whether you’re serving it on buns or alongside potatoes, this pulled pork is a true comfort food, ideal for any outdoor gathering.

Camp Chef Ultimate Dutch Oven Beef and Vegetable Soup

Packed with beef, tender vegetables, and a savory broth, this beef and vegetable soup is a great dish for your Dutch oven. The slow cooking method brings out the best in each ingredient, resulting in a hearty and satisfying meal that will warm you up after a long day of outdoor adventures.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 medium potatoes, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen peas
• 1 tbsp dried basil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in your Dutch oven over medium-high heat. Brown the beef stew meat in batches, about 5 minutes per batch, and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery, cooking for 3-4 minutes until softened.
3. Stir in the beef broth, diced tomatoes, basil, thyme, salt, and pepper. Bring the mixture to a boil.
4. Return the browned beef to the pot, reduce heat to low, and cover. Simmer for 1.5 hours, stirring occasionally, until the beef is tender.
5. Add the potatoes and peas, and cook for an additional 30 minutes or until the potatoes are tender.
6. Taste and adjust seasonings as needed before serving.

This beef and vegetable soup is a filling, comforting dish that’s perfect for cold weather. The Dutch oven does a fantastic job of tenderizing the beef and melding the flavors of the broth with the vegetables. The result is a flavorful, one-pot meal that’s ideal for satisfying a group after a busy day outdoors. The hearty nature of this soup ensures that everyone will leave the table feeling full and content.

Camp Chef Ultimate Dutch Oven Baked Ziti

A cheesy, comforting baked ziti made entirely in your Dutch oven is an easy and delicious meal that requires minimal cleanup. The combination of pasta, marinara sauce, mozzarella, and Parmesan cheese baked to perfection in the Dutch oven creates a dish that’s sure to be a crowd favorite during your camping trip.

Ingredients:

• 1 lb ziti pasta (or penne)
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb ground beef or sausage (optional)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your Dutch oven over medium heat and add olive oil. Sauté the chopped onion and garlic until softened (about 3 minutes).
2. If using meat, add the ground beef or sausage to the Dutch oven and cook until browned, breaking it apart as it cooks. Season with oregano, basil, salt, and pepper.
3. Stir in the marinara sauce and bring to a simmer. Reduce the heat and let it cook for 10 minutes to meld the flavors.
4. While the sauce is simmering, cook the ziti pasta in a separate pot according to the package instructions. Drain and set aside.
5. In the Dutch oven, layer the cooked pasta, followed by the sauce mixture, and then the ricotta cheese. Sprinkle half of the mozzarella and Parmesan cheese on top.
6. Repeat the layers, finishing with a generous layer of mozzarella and Parmesan cheese.
7. Cover the Dutch oven and bake over low heat for 30-40 minutes, or until the cheese is melted and bubbly. Remove the lid for the last 10 minutes to allow the cheese to brown slightly.

This Dutch oven baked ziti offers all the comforting qualities of a traditional pasta bake but with the added convenience of one-pot cooking. The combination of savory meat, tangy marinara sauce, and melty cheese creates a dish that will have everyone asking for seconds. Perfect for feeding a group, this recipe is both easy and satisfying, making it an ideal choice for a camping meal.

Camp Chef Ultimate Dutch Oven Chicken Pot Pie

This delicious and comforting chicken pot pie, cooked entirely in a Dutch oven, is the ultimate cozy meal for any camping adventure. Packed with tender chicken, vegetables, and a creamy filling, all encased in a golden, flaky crust, it’s a dish that feels like home, no matter where you are. The Dutch oven ensures that the filling cooks evenly and the crust bakes to perfection.

Ingredients:

• 3 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup celery, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup flour
• 2 tbsp butter
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• 1 package refrigerated pie crusts (or homemade, if preferred)

Instructions:

1. Preheat your Dutch oven over medium heat. Melt the butter, then add the onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften.
2. Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
3. Gradually add the chicken broth, stirring continuously to create a smooth mixture. Then, stir in the heavy cream, thyme, rosemary, salt, and pepper.
4. Bring the mixture to a simmer and cook for 5-10 minutes, until the sauce thickens.
5. Stir in the cooked chicken and peas, mixing until well combined. Remove from heat and set aside.
6. Roll out one of the pie crusts and line the bottom of your Dutch oven. Pour the chicken filling into the crust.
7. Roll out the second pie crust and place it over the filling. Seal the edges and trim any excess crust.
8. Use a fork to make a few small slits in the top crust to allow steam to escape.
9. Cover the Dutch oven with a lid and cook over low heat for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. For extra crispness, uncover the last 10 minutes of cooking.

This Dutch oven chicken pot pie is the epitome of comfort food, bringing together tender chicken and creamy vegetables all wrapped in a flaky crust. The Dutch oven creates the perfect environment for the filling to thicken and for the crust to bake evenly, ensuring that each bite is a balance of textures and flavors. It’s a warm and filling dish that is perfect for a chilly evening around the campfire.

Camp Chef Ultimate Dutch Oven Bacon and Egg Breakfast Skillet

This savory breakfast skillet is an excellent way to start your camping day. With crispy bacon, fluffy scrambled eggs, and golden potatoes, all cooked together in one Dutch oven, it’s the ultimate hearty breakfast to fuel you up for outdoor activities. The beauty of this recipe lies in its simplicity and the delicious combination of ingredients that come together in a satisfying way.

Ingredients:

• 6 slices of bacon, chopped
• 6 eggs
• 2 medium potatoes, diced
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 cup shredded cheddar cheese
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your Dutch oven over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. Add the diced potatoes to the Dutch oven and cook in the bacon fat for about 10-15 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the chopped onion and bell pepper to the potatoes, cooking for another 5 minutes until the vegetables are tender.
4. In a separate bowl, whisk together the eggs, paprika, salt, and pepper. Pour the egg mixture over the potatoes and vegetables, stirring gently to combine.
5. Let the eggs cook for 5-7 minutes, occasionally stirring to ensure they cook evenly. Once the eggs are fully set, sprinkle the crispy bacon and shredded cheddar cheese over the top.
6. Cover the Dutch oven and let it cook for an additional 2-3 minutes, until the cheese has melted.

This bacon and egg breakfast skillet is a quick, filling, and easy meal that can be prepared in one pot, making it perfect for a camping trip. The combination of crispy bacon, soft potatoes, and fluffy scrambled eggs is unbeatable, while the addition of cheese brings everything together for a flavorful start to your day. It’s a comforting, no-fuss recipe that will satisfy even the hungriest campers.

Camp Chef Ultimate Dutch Oven Beef Brisket

Slow-cooked to perfection, this beef brisket in your Dutch oven delivers tender, flavorful meat with a rich smoky flavor that is ideal for an outdoor feast. The slow braise method ensures the meat becomes melt-in-your-mouth tender, while the Dutch oven seals in all the juices, resulting in a perfectly cooked brisket that’s ideal for slicing and serving.

Ingredients:

• 5 lbs beef brisket
• 2 tbsp olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1 tsp salt
• 1 bay leaf

Instructions:

1. Preheat your Dutch oven over medium-high heat and add olive oil.
2. Season the brisket with salt, pepper, paprika, cumin, and coriander. Once seasoned, sear the brisket in the Dutch oven for 4-5 minutes on each side until it forms a nice brown crust.
3. Remove the brisket and set aside. In the same Dutch oven, add the sliced onion and minced garlic, cooking for about 3 minutes until softened.
4. Pour in the beef broth, soy sauce, apple cider vinegar, and brown sugar, stirring to combine. Bring to a simmer.
5. Return the brisket to the pot and add the bay leaf. Cover the Dutch oven and reduce the heat to low. Cook for 3-4 hours, flipping the brisket halfway through, until the meat is tender and easily shreds with a fork.
6. Remove the brisket from the Dutch oven and let it rest for 10 minutes before slicing. Serve with the cooking liquid spooned over the top.

This Dutch oven brisket is a rich, flavorful dish that benefits from the slow braise method. The combination of soy sauce, apple cider vinegar, and brown sugar adds complexity to the meat, while the Dutch oven helps retain moisture, ensuring the brisket comes out tender and juicy. Whether you serve it with mashed potatoes, on a sandwich, or with a side of vegetables, this brisket is sure to impress at your next outdoor meal.

Camp Chef Ultimate Dutch Oven Chili

A hearty, flavorful chili cooked in a Dutch oven is the perfect meal for cold nights around the campfire. This rich chili features tender ground beef, beans, and a spicy kick, all simmered together in a savory broth. The slow cooking process in the Dutch oven allows the flavors to meld together perfectly, making each bite satisfying and full of depth.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz) 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 cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for extra spice)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp brown sugar (optional, for a touch of sweetness)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef, cooking until browned and fully cooked, breaking it apart as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the Dutch oven and cook for about 5 minutes, until softened.
3. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to toast the spices.
4. Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth. Stir to combine.
5. Bring the chili to a simmer and then reduce the heat to low. Cover and cook for 1-2 hours, stirring occasionally.
6. If you prefer a slightly sweeter chili, add brown sugar to balance the acidity from the tomatoes.
7. Taste and adjust seasoning as needed before serving.

This Dutch oven chili is perfect for a group of campers looking for something filling and packed with flavor. The Dutch oven ensures the flavors meld together beautifully, creating a deep, rich taste that’s impossible to beat. Whether you enjoy it on its own or serve it with cornbread, this chili is an ideal comfort food after a day of outdoor activities.

Camp Chef Ultimate Dutch Oven Lemon Garlic Chicken

This easy-to-make lemon garlic chicken, cooked in a Dutch oven, is a refreshing yet hearty dish that’s bursting with flavors. The tangy lemon, aromatic garlic, and tender chicken thighs come together in a delicious one-pot meal that’s perfect for your next camping trip. The Dutch oven ensures the chicken cooks evenly, retaining all of its juiciness.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 lemon, juiced and zest grated
• 6 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your Dutch oven over medium heat and add olive oil.
2. Season the chicken thighs with salt, pepper, thyme, and rosemary. Place the chicken skin-side down in the Dutch oven and cook for about 5-7 minutes, or until the skin is golden brown.
3. Flip the chicken thighs and add the minced garlic to the pot. Cook for another 2-3 minutes, stirring the garlic to avoid burning.
4. Pour in the lemon juice, lemon zest, and chicken broth. Stir to combine.
5. Cover the Dutch oven and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Garnish with fresh parsley before serving.

This Dutch oven lemon garlic chicken is a simple yet flavorful dish that’s perfect for a lighter meal. The combination of fresh lemon and garlic gives the chicken a bright, savory flavor that’s complemented by the herbs. The Dutch oven helps to lock in moisture, keeping the chicken juicy and tender. Serve it with a side of roasted vegetables or rice for a complete meal.

Camp Chef Ultimate Dutch Oven Mac and Cheese

This creamy, cheesy mac and cheese cooked in a Dutch oven is a comforting dish that’s perfect for feeding a crowd. The combination of tender pasta, rich cheese sauce, and crispy breadcrumbs on top creates a dish that’s indulgent and satisfying. The Dutch oven ensures the cheese sauce is velvety smooth and perfectly distributed throughout the pasta.

Ingredients:

• 1 lb elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup butter
• 1/4 cup flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (for topping)
• 2 tbsp butter (for topping)

Instructions:

1. Cook the elbow macaroni according to the package instructions. Drain and set aside.
2. In the Dutch oven, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, until golden brown.
3. Gradually add the whole milk and heavy cream, whisking constantly to avoid lumps. Continue to cook for about 5 minutes until the mixture thickens.
4. Stir in the garlic powder, onion powder, salt, and pepper. Add the shredded cheddar and mozzarella cheese, stirring until melted and smooth.
5. Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is fully coated.
6. In a small bowl, melt the additional 2 tablespoons of butter and mix with the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
7. Cover the Dutch oven and cook over low heat for 15-20 minutes, until the cheese is bubbly and the breadcrumbs are golden brown.

This Dutch oven mac and cheese is the epitome of comfort food, with a creamy cheese sauce and perfectly tender pasta. The breadcrumbs on top add a delightful crunch, making every bite a perfect balance of textures. Whether you’re serving it as a main dish or as a side, this mac and cheese will be a hit with everyone at your next outdoor gathering.

Camp Chef Ultimate Dutch Oven Beef Stew

This Dutch oven beef stew is the ultimate comfort food for chilly nights in the wilderness. Packed with tender chunks of beef, hearty vegetables, and rich, flavorful broth, this stew is the perfect meal to enjoy after a long day of outdoor adventures. The slow simmering in the Dutch oven allows all the ingredients to meld together, creating a hearty, mouthwatering dish that will warm you from the inside out.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 4 cups beef broth
• 1 cup red wine (optional, can use additional beef broth)
• 4 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat in batches, ensuring each piece is nicely seared on all sides. Set the beef aside.
2. Add the chopped onion and garlic to the Dutch oven, cooking for about 3 minutes until softened.
3. Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for an additional 2 minutes to enhance the flavors.
4. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
5. Return the browned beef to the Dutch oven along with the diced potatoes and sliced carrots. Stir to combine.
6. Cover the Dutch oven and simmer on low heat for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
7. For a thicker stew, mix the flour with a bit of water to create a slurry and stir it into the stew about 10 minutes before serving. Let it simmer for a few more minutes until thickened.

This Dutch oven beef stew is the perfect blend of rich, tender beef and savory vegetables, with a deep, flavorful broth that only gets better with time. The slow simmering process ensures that the beef becomes melt-in-your-mouth tender and the flavors are fully developed. It’s a hearty, satisfying meal that will keep you fueled and warm throughout your camping trip.

Camp Chef Ultimate Dutch Oven Peach Cobbler

This peach cobbler, cooked to perfection in a Dutch oven, combines sweet, juicy peaches with a buttery, biscuit-like topping, creating the ultimate dessert for your camping trip. The Dutch oven allows the cobbler to bake evenly, ensuring a perfectly golden crust and soft, sweet filling. It’s a simple yet indulgent treat that’s sure to be a hit around the campfire.

Ingredients:

• 4 cups fresh or frozen peaches, sliced
• 1/4 cup sugar (adjust based on the sweetness of the peaches)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, melted
• 1/2 cup milk

Instructions:

1. Preheat your Dutch oven to 350°F (or get your coals ready for indirect heat).
2. In a bowl, toss the peaches with 1/4 cup sugar, lemon juice, cinnamon, and vanilla extract. Spread the peach mixture evenly at the bottom of the Dutch oven.
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the melted butter and milk to form a thick batter.
4. Drop spoonfuls of the batter on top of the peaches, leaving some gaps between the spoonfuls. This will allow the cobbler to cook evenly.
5. Cover the Dutch oven and bake for about 40-50 minutes, checking halfway through to ensure the cobbler is cooking evenly. The topping should be golden and cooked through when finished.
6. Let the cobbler cool for a few minutes before serving.

This Dutch oven peach cobbler is a comforting and sweet dessert that’s perfect for camping. The peaches become soft and juicy, while the biscuit-like topping bakes to golden perfection. The Dutch oven ensures that the dessert cooks evenly and retains all the flavors, making it a fantastic way to end any outdoor meal.

Camp Chef Ultimate Dutch Oven Jambalaya

This flavorful and spicy jambalaya, cooked in a Dutch oven, brings the taste of Louisiana to your camping trip. Packed with shrimp, sausage, chicken, and rice, all simmered in a savory, seasoned broth, this one-pot dish is bursting with flavor. The Dutch oven ensures that the rice cooks perfectly and absorbs all the delicious juices from the meat and spices.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp paprika
• 1 tsp thyme
• 1 tsp cayenne pepper (optional, for extra spice)
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the chicken and sausage, cooking until browned on all sides. Remove from the pot and set aside.
2. Add the chopped onion, bell pepper, and garlic to the Dutch oven, cooking for 3-4 minutes until softened.
3. Stir in the paprika, thyme, cayenne pepper (if using), salt, and pepper. Cook for another minute to toast the spices.
4. Add the rice, chicken broth, diced tomatoes, and bay leaf. Stir to combine and bring the mixture to a simmer.
5. Return the chicken and sausage to the pot, cover, and reduce the heat to low. Cook for 20-25 minutes, until the rice is tender and has absorbed most of the liquid.
6. Add the shrimp to the Dutch oven, stirring them into the rice. Cover and cook for an additional 5-7 minutes, until the shrimp are cooked through.
7. Remove the bay leaf and adjust seasoning as needed before serving.

This Dutch oven jambalaya is a bold and flavorful dish that’s perfect for those who love a bit of spice. The combination of meats, shrimp, and rice creates a filling and satisfying meal, while the Dutch oven ensures that everything cooks evenly and absorbs the delicious seasonings. It’s a one-pot wonder that will leave everyone at the campfire asking for seconds.

Note: More recipes​ are coming soon!