25+ Delicious Dutch Oven Beef Recipes to Savor All Year Long

The Dutch oven has long been a favorite kitchen tool for slow-cooking, braising, and simmering.

With its thick, heat-retaining walls, it transforms tough cuts of beef into melt-in-your-mouth dishes, making it the perfect choice for creating hearty and flavorful meals.

Whether you’re craving a rich stew, a savory roast, or a comforting casserole, the Dutch oven provides the perfect environment to infuse beef with deep, satisfying flavors.

In this article, we’ve rounded up over 25 mouthwatering Dutch oven beef dinner recipes that will elevate your weeknight dinners or impress your guests at a dinner party.

From classic beef stews and roasts to innovative casseroles and braised dishes, there’s something for everyone. So, grab your Dutch oven, and let’s start cooking!

25+ Delicious Dutch Oven Beef Recipes to Savor All Year Long

The Dutch oven is undoubtedly a versatile tool in the kitchen, capable of transforming a simple cut of beef into a flavorful and comforting masterpiece

Whether you’re looking to make a classic beef stew, a tender pot roast, or a rich casserole, these 25+ Dutch oven beef dinner recipes are sure to inspire your next meal.

Not only do they make for an unforgettable dining experience, but they also bring the family together over hearty, delicious food.

So, fire up your Dutch oven and get cooking – these recipes are perfect for any occasion, and they’ll surely become family favorites in no time!

Classic Dutch Oven Beef Stew

A hearty and comforting dish, this classic beef stew made in a Dutch oven combines tender beef, hearty vegetables, and rich seasonings. The slow-cooked flavors and melt-in-your-mouth meat make it an ideal choice for cozy dinners.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 2 teaspoons rosemary
• Salt and pepper to taste
• 2 tablespoons flour (optional for thickening)

Instructions:

1. Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Brown the beef cubes in batches, removing them once seared.
2. In the same pot, add the remaining olive oil and sauté the onions and garlic until softened.
3. Add the tomato paste, stirring to combine, and cook for another 2 minutes.
4. Pour in the red wine, scraping any browned bits off the bottom of the pot. Let the wine reduce by half, about 5 minutes.
5. Add the beef broth, carrots, potatoes, thyme, and rosemary. Season with salt and pepper.
6. Return the beef to the pot. Bring to a simmer, cover, and cook for 2-3 hours, until the beef is tender.
7. For a thicker stew, mix flour with a little water to create a slurry and stir it into the stew. Let it cook for another 10 minutes.
8. Serve hot with crusty bread.

This classic Dutch oven beef stew is a perfect meal for any season, but especially when the weather turns cooler. The slow-cooked beef becomes tender and infused with the deep flavors of the broth and wine. The vegetables are cooked to perfection, adding both texture and flavor to each bite. This is a go-to recipe for family gatherings or a quiet night at home, offering warmth and satisfaction in every spoonful.

Dutch Oven Beef Pot Roast

This Dutch oven beef pot roast is a no-fuss, comforting meal that’s perfect for a Sunday dinner. The beef is slow-roasted in a rich broth with vegetables, resulting in a melt-in-your-mouth roast that’s full of flavor. It’s a one-pot dish that brings simplicity and deliciousness together.

Ingredients:

• 3-4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 4 carrots, peeled and halved
• 3 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 5 minutes per side.
3. Remove the roast and set aside. In the same pot, add the onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
4. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
5. Add the thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
6. Return the roast to the pot, cover with a lid, and transfer to the oven. Roast for 3-4 hours, or until the meat is fork-tender.
7. Remove the roast from the pot and let it rest for 10 minutes before slicing.
8. Serve the roast with the vegetables and pan juices.

This Dutch oven beef pot roast is a true crowd-pleaser, delivering rich and satisfying flavors. The slow-roasting process ensures the beef is incredibly tender, while the vegetables soak up all the deliciousness of the broth and seasonings. Perfect for serving at a family dinner or a special occasion, this dish will leave everyone feeling full and content, with minimal effort required.

Dutch Oven Beef and Bean Chili

A savory and filling dish, this Dutch oven beef and bean chili is a perfect meal for chili lovers. Packed with seasoned ground beef, beans, tomatoes, and aromatic spices, it’s the ultimate comfort food for any chilly night. The Dutch oven ensures the flavors meld beautifully as it simmers.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (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 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef, breaking it apart as it cooks until browned.
2. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Cook for another 1-2 minutes until fragrant.
4. Add the diced tomatoes, tomato paste, beef broth, kidney beans, and black beans. Stir to combine.
5. Bring to a simmer, then reduce the heat to low. Cover the Dutch oven and let the chili cook for at least 1 hour, stirring occasionally.
6. Taste and adjust seasoning as needed, adding more chili powder or salt if desired.
7. Serve with your favorite toppings such as shredded cheese, sour cream, and chopped cilantro.

This Dutch oven beef and bean chili is a rich, flavorful dish that’s perfect for gatherings, family dinners, or as a hearty meal on a cold day. The slow cooking allows the spices and ingredients to meld together, resulting in a chili that’s robust and satisfying. It’s also easily customizable to suit your taste, whether you prefer a mild or extra spicy version. With a few simple ingredients, you can create a meal that’s comforting and delicious every time.

Dutch Oven Beef Stroganoff

This Dutch oven beef stroganoff takes the classic creamy dish to the next level, featuring tender beef strips in a rich and velvety sauce. The combination of beef, mushrooms, onions, and sour cream creates a dish that is indulgent and comforting, perfect served over egg noodles or rice.

Ingredients:

• 1 pound beef sirloin or tenderloin, sliced into strips
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• 2 tablespoons parsley, chopped
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Instructions:

1. Heat butter in a Dutch oven over medium-high heat. Add the beef strips and cook until browned, about 5 minutes. Remove beef from the pot and set aside.
2. In the same pot, add the onions and garlic, cooking until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
4. Stir in the flour and cook for 1-2 minutes to create a roux.
5. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly. Bring to a simmer.
6. Return the beef to the pot and cook for an additional 5 minutes, allowing the sauce to thicken.
7. Reduce heat to low and stir in the sour cream, mixing until smooth. Season with salt and pepper.
8. Serve the stroganoff over cooked egg noodles or rice and garnish with parsley.

This Dutch oven beef stroganoff is a decadent, creamy dish that combines savory beef with a smooth and rich sauce. The mushrooms add an earthy depth, while the sour cream gives the sauce a luxurious texture. It’s an excellent choice for a family dinner or special occasion, and when served with noodles or rice, it’s the ultimate comfort food. Easy to make yet incredibly satisfying, this dish is sure to be a favorite.

Dutch Oven Beef Tacos

A flavorful and fun way to enjoy beef, these Dutch oven beef tacos are perfect for a taco night. With seasoned beef simmered to perfection and served in soft or crunchy taco shells, this dish is full of bold flavors and customizable toppings. It’s a crowd-pleaser that’s easy to prepare.

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade seasoning blend)
• 1/2 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Taco shells (soft or crunchy)
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, cilantro, lime wedges

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
3. Stir in the taco seasoning and cook for another minute until fragrant.
4. Pour in the beef broth and diced tomatoes, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the beef mixture in taco shells, topping with your choice of toppings.

Dutch oven beef tacos are a simple yet flavorful meal that can easily be customized to suit everyone’s taste. The seasoned beef is tender and juicy, while the toppings add a fresh and crunchy contrast. Whether you prefer soft or crunchy shells, this dish is a fun, hands-on meal that’s perfect for feeding a crowd or enjoying with your family. It’s quick to prepare and offers a satisfying balance of flavors.

Dutch Oven Beef and Vegetable Casserole

This Dutch oven beef and vegetable casserole is a perfect one-pot meal. Packed with seasoned beef, tender vegetables, and a creamy sauce, it’s a well-rounded dish that’s hearty and nutritious. The casserole can be enjoyed on its own or served with a side of crusty bread for a complete meal.

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup frozen peas
• 1 cup beef broth
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/4 cup grated cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
3. Add the onion and garlic, cooking until softened, about 3 minutes.
4. Stir in the carrots, potatoes, and peas. Cook for another 3-4 minutes.
5. Pour in the beef broth and the cream of mushroom soup, stirring to combine. Add the thyme and rosemary, then season with salt and pepper.
6. Bring the mixture to a simmer, cover, and transfer to the oven. Bake for 45 minutes, or until the vegetables are tender and the casserole is bubbly.
7. Remove from the oven and sprinkle with grated cheese, if desired. Let sit for 5 minutes before serving.

This Dutch oven beef and vegetable casserole is the epitome of comfort food. The tender beef and hearty vegetables come together in a creamy sauce that’s both satisfying and flavorful. The dish is perfect for a busy weeknight dinner, and its simplicity doesn’t compromise its deliciousness. Whether served alone or with some crusty bread, it’s a meal that everyone will love, offering both comfort and nourishment in every bite.

Dutch Oven Beef and Barley Soup

A wholesome and hearty soup, this Dutch oven beef and barley soup is a great option for a nutritious and satisfying meal. The combination of tender beef, earthy barley, and vegetables creates a filling dish that warms you from the inside out. It’s perfect for chilly nights or meal prepping for the week.

Ingredients:

• 1 pound beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 cup pearl barley
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat in batches, removing it once seared.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the carrots and celery, cooking for another 3-4 minutes.
4. Stir in the barley, thyme, rosemary, and bay leaves.
5. Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and the barley is fully cooked.
6. Season with salt and pepper to taste. Remove the bay leaves before serving.
7. Garnish with fresh parsley and serve hot.

This Dutch oven beef and barley soup is both hearty and nourishing, offering a perfect balance of protein, fiber, and vegetables. The barley adds a delightful chewiness to the soup, while the beef becomes tender and flavorful as it simmers. It’s a great choice for a healthy, filling meal and can be stored in the fridge for several days, making it an ideal option for meal prep. The earthy herbs and rich broth make this soup a comforting classic that the whole family will enjoy.

Dutch Oven Beef Bolognese

A rich and flavorful sauce, this Dutch oven beef Bolognese is an Italian classic that brings deep, savory flavors to the table. The slow simmering process melds the beef, tomatoes, and aromatic vegetables into a thick, hearty sauce that’s perfect for pasta. This recipe is a labor of love, ideal for special dinners or feeding a crowd.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup whole milk
• 1 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon basil
• 1 bay leaf
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving
• Cooked pasta (tagliatelle, fettuccine, or spaghetti)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
2. Add the chopped onion, carrot, and garlic, and cook until softened, about 5 minutes.
3. Stir in the crushed tomatoes, milk, red wine, oregano, basil, and bay leaf. Season with salt and pepper.
4. Bring to a simmer, then reduce the heat to low. Cover the Dutch oven and cook for 2-3 hours, stirring occasionally. The sauce should thicken and develop deep flavors.
5. Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
6. Serve the Bolognese sauce over your choice of cooked pasta and top with freshly grated Parmesan cheese.

This Dutch oven beef Bolognese is a truly decadent dish, with the slow-cooked flavors creating a sauce that’s rich, hearty, and perfectly seasoned. The long simmering time allows the beef and vegetables to break down into a melt-in-your-mouth texture, and the combination of wine, milk, and herbs gives the sauce incredible depth. This recipe is ideal for family gatherings or dinner parties and is sure to impress anyone who loves a comforting, classic Italian meal.

Dutch Oven Beef and Sweet Potato Hash

This Dutch oven beef and sweet potato hash is a one-pan meal that’s packed with flavor and nutrients. The tender beef is paired with sweet potatoes and seasoned vegetables, creating a filling dish that’s perfect for breakfast, brunch, or dinner. It’s quick to prepare and easy to clean up.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Eggs (optional, for topping)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Remove the beef and set it aside.
2. In the same pot, add the diced sweet potato and cook for about 5-7 minutes until they begin to soften.
3. Add the chopped onion, red bell pepper, and garlic. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the paprika, cumin, salt, and pepper.
5. Return the cooked beef to the pot, mixing everything together. Continue to cook for another 5-10 minutes, allowing the sweet potatoes to become fully tender.
6. For an extra indulgent touch, crack a few eggs into the mixture and cook until the whites are set, about 5 minutes.
7. Garnish with fresh cilantro and serve hot.

This Dutch oven beef and sweet potato hash is a vibrant and filling dish that’s perfect for any time of day. The combination of savory beef, sweet potatoes, and aromatic spices provides a satisfying meal that’s both nutritious and delicious. The option to top it with eggs makes it even more hearty, making it a great choice for a family breakfast or a simple dinner. With minimal ingredients and easy preparation, this dish is a winner for any occasion.

Dutch Oven Beef and Mushroom Ragu

This Dutch oven beef and mushroom ragu is a rich, flavorful sauce that pairs perfectly with pasta or polenta. The beef is slow-cooked to tender perfection, and the mushrooms add an earthy depth to the sauce. The slow simmering process allows the flavors to meld, making this dish a comforting and satisfying meal.

Ingredients:

• 1 pound beef chuck roast, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup red wine
• 2 cups beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked pasta or polenta for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef chunks on all sides, about 5 minutes. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
5. Add the beef broth, crushed tomatoes, thyme, rosemary, salt, and pepper. Stir to combine.
6. Return the beef to the pot, cover, and simmer over low heat for 2-3 hours, or until the beef is tender and the sauce has thickened.
7. Serve the ragu over your choice of cooked pasta or polenta, and garnish with fresh parsley.

This Dutch oven beef and mushroom ragu is a comforting and flavorful dish with deep, savory notes that come from the slow cooking process. The tender beef and earthy mushrooms soak up the rich tomato and wine sauce, creating a satisfying meal. Served over pasta or polenta, it’s a perfect option for a cozy dinner or a special occasion. This ragu is great for making ahead and reheating, as the flavors only get better with time.

Dutch Oven Beef and Potato Gratin

This Dutch oven beef and potato gratin is a hearty and indulgent dish that layers seasoned beef with thinly sliced potatoes, creamy sauce, and melted cheese. It’s a one-pot meal that’s perfect for feeding a crowd and can be enjoyed as a main course or a side dish for a special dinner.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 large potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup beef broth
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 ½ cups shredded cheddar cheese
• 1 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a Dutch oven, heat olive oil over medium heat. Add the ground beef, breaking it apart as it cooks, until browned. Remove the beef and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
4. Stir in the thyme, paprika, salt, and pepper.
5. Layer the bottom of the Dutch oven with a layer of sliced potatoes. Top with a layer of cooked beef, then add another layer of potatoes. Repeat until all ingredients are layered.
6. In a separate bowl, combine the heavy cream and beef broth, then pour over the layered beef and potatoes.
7. Sprinkle the shredded cheddar and Parmesan cheeses over the top.
8. Cover the Dutch oven with a lid and bake in the oven for 45 minutes. Remove the lid and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.
9. Let the gratin rest for 5 minutes before serving.

This Dutch oven beef and potato gratin is a filling and delicious dish that’s perfect for cozy family meals or special gatherings. The creamy, cheesy layers pair beautifully with the seasoned beef and tender potatoes. It’s a comforting dish that’s rich in flavor and texture, with the crispy cheese topping adding the perfect finishing touch. Whether served as a main or side dish, it’s sure to be a crowd favorite that everyone will enjoy.

Dutch Oven Beef Empanadas

These Dutch oven beef empanadas are a savory and flavorful treat, perfect for lunch, dinner, or as a party snack. The filling features seasoned ground beef, onions, garlic, and spices, encased in a golden, flaky pastry. It’s a great recipe for meal prep, as the empanadas freeze well for later use.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese (optional)
• 1 package refrigerated pie crusts (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a Dutch oven, heat olive oil over medium heat. Add the ground beef, breaking it up with a spoon as it cooks until browned.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the cumin, paprika, chili powder, salt, and pepper. Cook for another 2 minutes to let the spices bloom.
5. Remove from heat and stir in the chopped cilantro and shredded cheese (if using).
6. Roll out the pie crusts on a floured surface and cut them into circles (about 4-5 inches in diameter).
7. Spoon a small amount of the beef mixture onto each circle, then fold the dough over and crimp the edges to seal.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush each with the beaten egg for a golden finish.
9. Bake for 20-25 minutes, or until the empanadas are golden and crispy.
10. Serve warm with a side of salsa or dipping sauce.

These Dutch oven beef empanadas are a fun and flavorful dish, perfect for any occasion. The flaky, golden crust contrasts beautifully with the savory beef filling, making each bite irresistible. Whether enjoyed as a quick snack, appetizer, or a full meal, these empanadas are sure to be a hit. They’re also freezer-friendly, so you can make them ahead of time and bake them whenever you need a delicious treat.

Dutch Oven Beef and Cabbage Stew

This Dutch oven beef and cabbage stew is a hearty, comforting dish that’s perfect for cold weather. The tender beef, simmered with cabbage, carrots, and potatoes, creates a rich and flavorful broth. It’s a one-pot meal that’s easy to prepare and packed with nutrients, making it a great option for a filling family dinner.

Ingredients:

• 1 pound beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 1/2 head of cabbage, chopped
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat in batches, then set aside.
2. In the same pot, add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the carrots, potatoes, and cabbage, stirring to combine.
4. Return the beef to the pot, then pour in the beef broth. Add thyme, paprika, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce the heat to low and cover. Simmer for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaves and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This Dutch oven beef and cabbage stew is a perfect dish for cozy dinners, especially when the weather turns cold. The tender beef and vegetables absorb the rich flavors of the broth, while the cabbage adds a slight crunch and earthiness to the dish. It’s a simple, nutritious, and filling meal that’s easy to prepare and great for leftovers. The stew is also versatile, allowing you to adjust the vegetables and seasonings to your taste.

Dutch Oven Beef and Lentil Soup

This Dutch oven beef and lentil soup is a filling and nutritious meal that combines the hearty texture of lentils with the richness of beef. The soup is simmered in a flavorful broth with vegetables, making it a perfect option for a comforting, protein-packed dinner. It’s easy to make and even better when reheated the next day.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 cup dried lentils, rinsed
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces.
2. Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the cumin, thyme, smoked paprika, salt, and pepper.
4. Add the lentils, beef broth, and diced tomatoes to the pot. Stir to combine.
5. Bring to a boil, then reduce the heat to low and cover. Simmer for 45 minutes to 1 hour, or until the lentils are tender.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro or parsley.

This Dutch oven beef and lentil soup is a flavorful and hearty meal that’s packed with protein and fiber. The combination of tender beef and lentils makes it filling and satisfying, while the smoky paprika and cumin give the soup a lovely depth of flavor. It’s a great make-ahead option, as the flavors deepen over time, and it freezes well for later. Whether you’re looking for a nutritious dinner or a meal prep idea, this soup is sure to hit the spot.

Dutch Oven Beef Chili

This Dutch oven beef chili is a classic comfort food, perfect for feeding a crowd or warming up on a chilly day. Ground beef is combined with kidney beans, tomatoes, and a blend of spices for a rich, hearty chili that is bursting with flavor. It’s customizable, so you can make it as mild or spicy as you like.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Shredded cheese, sour cream, and chopped green onions for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Cook for another 2 minutes to bloom the spices.
4. Add the diced tomatoes, kidney beans, tomato paste, and beef broth. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 45 minutes to 1 hour, stirring occasionally, until thickened and flavorful.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, topped with shredded cheese, sour cream, and green onions.

This Dutch oven beef chili is a delicious and satisfying dish that’s perfect for a cozy dinner or a party. The rich combination of beef, beans, and tomatoes, along with the bold blend of spices, makes this chili incredibly flavorful. It’s versatile, so you can adjust the heat and toppings to suit your preferences. Serve it with cornbread or over rice for a complete meal that’s sure to warm you up and leave everyone asking for seconds.

Note: More recipes are coming soon!