50+ Flavorful Dutch Oven Braised Meat Recipes to Savor Every Bite

There’s something irresistibly comforting about braised meats.

The slow cooking process in a Dutch oven creates melt-in-your-mouth tenderness and infuses the meat with deep, rich flavors.

Whether you’re a seasoned chef or a home cook looking to elevate your weeknight meals, braising is a technique that’s easy to master and produces incredible results.

If you’re searching for the perfect recipes to bring out the best in your favorite cuts of meat, look no further.

This collection of 50+ Dutch oven braised meat recipes is sure to inspire your next culinary adventure.

In this guide, we’ve compiled an array of braised meat recipes that cover everything from beef, pork, and lamb to more adventurous choices like venison and brisket.

The beauty of Dutch oven braising is that it’s simple: season, sear, add your liquid, and let the oven do the work.

These recipes are designed to bring out the flavors of the meat while maintaining its tenderness.

Whether you’re craving a hearty beef stew or a savory lamb shank, there’s something for everyone in this diverse list.

50+ Flavorful Dutch Oven Braised Meat Recipes to Savor Every Bite

Dutch oven braising is the secret to creating tender, flavorful, and hearty meat dishes that are sure to satisfy any appetite.

With over 50 recipes to choose from, you can explore a wide variety of meats, seasonings, and flavors, perfect for any occasion—whether you’re preparing a weeknight dinner or impressing guests at a special gathering.

Braising takes time, but the results are always worth the wait. So, grab your Dutch oven, pick a recipe (or two), and start cooking your way to a delicious meal that will have everyone coming back for seconds.

Enjoy the rich, comforting tastes of braised meats, and let these recipes be your guide to culinary success.

Braised Beef Short Ribs in a Dutch Oven

Braised beef short ribs in a Dutch oven are a comfort food classic. The slow-cooked process results in tender meat that practically falls off the bone, while the rich, savory sauce infused with aromatic herbs and vegetables provides a deep, hearty flavor. Perfect for special occasions or a cozy weekend dinner, this dish pairs wonderfully with mashed potatoes or crusty bread to soak up the sauce.

Ingredients:

• 4 lbs beef short ribs, bone-in
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp butter

Instructions:

1. Preheat your oven to 325°F (163°C). Season the beef short ribs generously with salt and pepper.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs in batches, ensuring each side gets a deep, golden-brown crust. Set the ribs aside.
3. In the same pot, add the onions, carrots, and garlic. Cook, stirring occasionally, for about 5 minutes, until the vegetables are softened.
4. Stir in the tomato paste and cook for another 2 minutes, then pour in the red wine. Let the wine simmer for 5-7 minutes, scraping the bottom of the pot to loosen any flavorful bits.
5. Return the short ribs to the pot, and pour in the beef broth. Add the rosemary, thyme, and bay leaves. Bring the mixture to a simmer.
6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the ribs for 2 ½ to 3 hours, or until the meat is fork-tender.
7. Once done, remove the ribs from the pot and set them aside. Discard the herbs and bay leaves.
8. Over medium heat, bring the sauce to a simmer and cook for about 10 minutes to reduce slightly. Stir in the butter to finish the sauce.
9. Serve the short ribs with the reduced sauce over mashed potatoes or polenta.

Braised beef short ribs offer a luxurious, deeply savory dish that’s both satisfying and impressive. The long cooking process allows the flavors to meld beautifully, while the tenderness of the ribs ensures a melt-in-your-mouth experience. The wine and broth-based sauce adds complexity, making every bite feel indulgent. Whether served for a family dinner or a festive gathering, this dish never fails to please.

Dutch Oven Braised Lamb Shanks

Braised lamb shanks in a Dutch oven are a flavorful and tender dish that requires minimal effort but delivers incredible results. The slow cooking process allows the lamb to absorb all the herbs and spices, resulting in a melt-in-your-mouth texture and a rich, aromatic sauce. This dish pairs wonderfully with a side of roasted vegetables or creamy mashed potatoes.

Ingredients:

• 4 lamb shanks, bone-in
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup white wine
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:

1. Preheat your oven to 350°F (177°C). Season the lamb shanks with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4-5 minutes per side. Remove and set aside.
3. In the same Dutch oven, add the onion and garlic, sautéing until softened, about 5 minutes.
4. Stir in the tomato paste, cumin, coriander, and cinnamon, and cook for another 2 minutes to toast the spices.
5. Add the white wine to the pot, scraping the bottom to release any browned bits. Simmer for 5 minutes.
6. Stir in the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. Bring the mixture to a simmer.
7. Return the lamb shanks to the pot, making sure they’re submerged in the liquid. Cover with a lid and place in the oven.
8. Braise for 2 ½ to 3 hours, turning the lamb halfway through, until the meat is tender and easily pulls away from the bone.
9. Once done, remove the lamb shanks and discard the herbs and bay leaf.
10. For a thicker sauce, simmer the braising liquid over medium heat for 10-15 minutes until it reduces. Spoon the sauce over the lamb before serving.

Braised lamb shanks in a Dutch oven are a perfect balance of bold spices and tender meat. The slow braise helps the flavors meld together, creating a robust sauce that complements the natural richness of the lamb. The aromatic spices, especially the cinnamon and cumin, give this dish a slightly exotic twist, making it an exciting choice for your next dinner. Pair it with a simple side like couscous or roasted vegetables for a complete meal.

Dutch Oven Braised Pork Shoulder

Braised pork shoulder in a Dutch oven creates a comforting, hearty meal that’s perfect for any occasion. The slow braising process transforms the pork into a tender, juicy dish, while the flavors of garlic, onions, and herbs infuse the meat. The sauce, which forms naturally as the pork braises, is savory and rich, making this dish ideal for serving with mashed potatoes, rice, or crusty bread.

Ingredients:

• 4 lbs pork shoulder, boneless
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup dry white wine
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 sprigs fresh thyme
• 1 sprig rosemary
• 1 bay leaf

Instructions:

1. Preheat the oven to 325°F (163°C). Season the pork shoulder generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the onions and garlic, sautéing until softened, about 5 minutes.
4. Stir in the Dijon mustard and apple cider vinegar, cooking for 2 minutes to allow the flavors to combine.
5. Pour in the white wine and chicken broth, scraping the bottom to release any browned bits. Bring to a simmer.
6. Add the thyme, rosemary, and bay leaf to the pot, then return the pork shoulder to the Dutch oven. Cover with a lid.
7. Transfer the pot to the oven and braise for 3 to 3 ½ hours, or until the pork is fork-tender and easily shreds.
8. Once done, remove the pork and set it aside to rest. Discard the herbs and bay leaf.
9. If you prefer a thicker sauce, simmer the braising liquid for 10-15 minutes over medium heat to reduce. Shred the pork with a fork and return it to the pot to soak up the sauce before serving.

This Dutch oven braised pork shoulder is the epitome of comfort food. The meat becomes so tender that it falls apart with the slightest touch, and the sauce is perfectly balanced, with just the right amount of acidity from the apple cider vinegar to cut through the richness. The Dijon mustard adds a subtle tanginess, making each bite a delightful experience. Serve it over mashed potatoes, or with crusty bread to savor every drop of the flavorful sauce.

Braised Chicken Thighs with Garlic and Lemon in a Dutch Oven

Braised chicken thighs with garlic and lemon are a simple yet incredibly flavorful dish that requires minimal ingredients and effort. The slow braising in the Dutch oven infuses the chicken with a savory richness, while the lemon adds a refreshing zest, balancing the flavors perfectly. This dish pairs beautifully with rice, couscous, or a fresh green salad for a well-rounded meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, thinly sliced
• 6 garlic cloves, smashed
• 1 cup chicken broth
• 1 cup dry white wine
• 2 tbsp lemon juice
• 1 lemon, sliced into rounds
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs, skin side down, for 4-5 minutes until the skin is crispy and golden. Flip and cook for an additional 3 minutes. Remove the chicken and set aside.
3. In the same Dutch oven, add the onion and garlic. Sauté until softened and fragrant, about 5 minutes.
4. Pour in the white wine and chicken broth, scraping the bottom to release any flavorful browned bits.
5. Stir in the lemon juice, then return the chicken thighs to the pot, skin side up. Top with lemon slices and add the thyme and rosemary.
6. Cover with a lid and transfer the Dutch oven to the oven. Braise for 45 minutes to 1 hour, until the chicken is tender and the skin is crispy.
7. Remove the chicken from the pot and set aside. Discard the herbs.
8. Simmer the remaining liquid over medium heat for 5-10 minutes until it reduces slightly. Spoon the sauce over the chicken before serving.

This braised chicken thigh recipe is a perfect balance of savory and bright flavors. The chicken, cooked slowly in its own juices, becomes incredibly tender, while the lemon offers a burst of freshness that cuts through the richness of the braise. The garlic adds depth, making this a comforting yet vibrant dish. Serve it with rice or a light salad to complete the meal.

Dutch Oven Braised Veal Shanks with Tomato and Red Wine

Braised veal shanks in a Dutch oven is a classic Italian-inspired dish that’s perfect for a hearty dinner. The slow braising process allows the veal to become melt-in-your-mouth tender, while the tomato and red wine sauce adds a rich, complex flavor. This dish is ideal for a special meal or a weekend gathering, paired with polenta or mashed potatoes to absorb the savory sauce.

Ingredients:

• 4 veal shanks, bone-in
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (163°C). Season the veal shanks generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 5-6 minutes per side. Remove and set aside.
3. In the same Dutch oven, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, until the vegetables soften.
4. Stir in the tomato paste and cook for 2 minutes. Then, pour in the red wine, scraping the bottom to release any caramelized bits.
5. Add the beef broth, crushed tomatoes, rosemary, thyme, and bay leaves. Stir to combine.
6. Return the veal shanks to the pot, ensuring they are submerged in the sauce. Bring to a simmer, then cover and transfer the Dutch oven to the oven.
7. Braise for 2 ½ to 3 hours, turning the veal shanks halfway through, until the meat is fork-tender and falls off the bone.
8. Remove the veal shanks and set aside. Discard the herbs and bay leaves.
9. If desired, simmer the braising liquid over medium heat for 10-15 minutes to reduce and thicken the sauce. Serve the veal shanks with the sauce over mashed potatoes or polenta.

This Dutch oven braised veal shanks dish offers a luxurious and deeply flavorful meal. The combination of red wine, tomatoes, and aromatic herbs creates a sauce that’s both rich and comforting. The veal becomes so tender it falls apart easily, making every bite a joy. This dish is ideal for a special dinner or any occasion that calls for a flavorful, tender meat dish.

Dutch Oven Braised Beef Brisket

Braised beef brisket in a Dutch oven is a comforting and flavorful dish perfect for slow-cooked tenderness. The brisket slowly absorbs the flavors of garlic, onions, and beef broth, while the braising liquid reduces into a rich sauce that complements the beef perfectly. This dish is great for feeding a crowd and pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad.

Ingredients:

• 5 lbs beef brisket
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions:

1. Preheat your oven to 300°F (150°C). Season the brisket generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the brisket on all sides, about 5-6 minutes per side. Remove the brisket and set aside.
3. In the same Dutch oven, add the onion and garlic, sautéing until softened, about 5 minutes.
4. Stir in the tomato paste, Worcestershire sauce, and brown sugar. Cook for 2 minutes, allowing the flavors to combine.
5. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
6. Add the thyme, rosemary, and bay leaves. Return the brisket to the Dutch oven, ensuring it’s partially submerged in the liquid.
7. Cover with a lid and place in the oven. Braise for 4 to 5 hours, turning the brisket halfway through, until the meat is tender and easily shreds.
8. Remove the brisket and set aside. Discard the herbs and bay leaves.
9. For a thicker sauce, simmer the braising liquid over medium heat for 10-15 minutes. Slice the brisket against the grain and serve with the sauce poured over the top.

Braised beef brisket is a classic comfort dish that benefits from the slow cooking process, making it incredibly tender and flavorful. The beef absorbs all the rich flavors from the broth, wine, and spices, while the sauce becomes deep and savory. This dish is perfect for family gatherings or a cozy weekend meal, as it can easily feed a crowd. Pair it with your favorite sides for a satisfying meal.

Braised Duck Legs with Orange and Fennel in a Dutch Oven

Braised duck legs with orange and fennel offer a beautifully balanced dish with rich, tender duck meat and a bright, citrusy sauce. The slow braising process allows the duck to absorb all the vibrant flavors of orange and fennel, creating a dish that’s perfect for special occasions or a cozy, indulgent dinner. This dish pairs perfectly with creamy mashed potatoes or roasted root vegetables.

Ingredients:

• 4 duck legs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 fennel bulbs, sliced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken broth
• 1/2 cup freshly squeezed orange juice
• 2 tbsp orange zest
• 1 tbsp honey
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:

1. Preheat your oven to 325°F (163°C). Season the duck legs generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the duck legs, skin side down, for 5-6 minutes until the skin is crispy. Flip and cook for another 3 minutes. Remove the duck and set aside.
3. In the same Dutch oven, add the onion, fennel, and garlic, cooking for 5 minutes until softened.
4. Pour in the white wine, scraping the bottom of the pot to release any flavorful browned bits. Let the wine simmer for 3-4 minutes.
5. Stir in the chicken broth, orange juice, orange zest, and honey. Add the thyme and bay leaf, then return the duck legs to the pot, skin side up.
6. Cover with a lid and transfer the Dutch oven to the oven. Braise for 1 ½ to 2 hours, or until the duck is fork-tender and the skin is golden and crispy.
7. Remove the duck from the pot and set aside. Discard the herbs and bay leaf.
8. Simmer the braising liquid for 10-15 minutes over medium heat to reduce and concentrate the flavors. Serve the duck legs with the reduced sauce.

This braised duck leg recipe is a symphony of flavors, with the richness of the duck complemented by the sweetness of the orange and the aromatic fennel. The braising process ensures that the duck becomes incredibly tender, while the sauce is fragrant and flavorful. Pairing this dish with mashed potatoes or roasted vegetables will help soak up the delicious sauce, making for a complete and satisfying meal.

Dutch Oven Braised Beef and Mushroom Stew

Dutch oven braised beef and mushroom stew is a hearty and comforting dish that’s perfect for colder months. The beef is slow-cooked until incredibly tender, and the mushrooms add an earthy depth to the sauce. The combination of beef broth and red wine creates a rich, flavorful stew that pairs wonderfully with crusty bread or mashed potatoes.

Ingredients:

• 3 lbs beef stew meat (chuck or shoulder), cut into cubes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 lb mushrooms, sliced (cremini or button)
• 1 cup dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (163°C). Season the beef stew meat with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 4-5 minutes per side, until all sides are golden. Remove the beef and set aside.
3. In the same Dutch oven, add the onion and garlic. Sauté for 5 minutes, until the onions are softened.
4. Stir in the mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
5. Stir in the tomato paste, Worcestershire sauce, and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to release any caramelized bits. Let the wine simmer for 5 minutes.
6. Add the beef broth, thyme, and bay leaves. Return the beef to the pot and bring to a simmer.
7. Cover with a lid and place the Dutch oven in the oven. Braise for 2 ½ to 3 hours, until the beef is tender and the flavors have melded.
8. Remove the beef and vegetables from the pot and discard the herbs. Simmer the remaining liquid over medium heat for 10-15 minutes until it thickens slightly. Return the beef to the pot and serve.

This braised beef and mushroom stew is a warm, satisfying dish perfect for a cozy dinner. The combination of beef and mushrooms in a rich, savory sauce makes this stew irresistible. The slow cooking process makes the beef melt-in-your-mouth tender, while the red wine and broth create a robust flavor profile. Serve this dish with crusty bread or mashed potatoes to complete the meal.

Braised Pork Belly in a Dutch Oven

Braised pork belly is a luxurious dish that’s perfect for a special meal. The slow braising process renders the fat, making the meat incredibly tender and flavorful, while the skin crisps up beautifully, offering a perfect contrast in texture. The rich, savory sauce, enhanced with soy sauce and a hint of sweetness, complements the richness of the pork, making this dish an unforgettable experience.

Ingredients:

• 2 lbs pork belly, skin-on and cut into large pieces
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• 1 onion, sliced
• 4 garlic cloves, minced
• 1-inch piece ginger, sliced
• 1 cup chicken broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 star anise
• 1 cinnamon stick

Instructions:

1. Preheat your oven to 300°F (150°C). Season the pork belly with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork belly pieces on all sides, about 5-6 minutes. Remove and set aside.
3. In the same Dutch oven, add the onion, garlic, and ginger, cooking for 5 minutes until softened and fragrant.
4. Stir in the soy sauce, brown sugar, rice vinegar, honey, and chicken broth. Bring to a simmer.
5. Return the pork belly to the pot, skin side up. Add the star anise and cinnamon stick. Bring to a simmer, then cover the pot with a lid and transfer to the oven.
6. Braise for 2 ½ to 3 hours, until the pork is tender and the skin is crispy.
7. Remove the pork belly from the pot and set aside. Discard the star anise and cinnamon stick.
8. Simmer the braising liquid over medium heat for 10-15 minutes to reduce and thicken. Serve the pork belly with the reduced sauce over steamed rice or vegetables.

Braised pork belly is a true indulgence, with the crispy skin and tender, juicy meat offering an irresistible texture combination. The savory, slightly sweet sauce enhances the pork’s richness, making every bite flavorful and satisfying. This dish is perfect for a special occasion or a leisurely weekend dinner. The braising technique ensures the pork belly becomes melt-in-your-mouth tender, while the reduced sauce adds depth and complexity.

Braised Lamb Shanks with Garlic, Rosemary, and Red Wine in a Dutch Oven

Braised lamb shanks are a comforting and elegant dish that’s perfect for a family gathering or a special celebration. The slow braising process results in melt-in-your-mouth tender lamb, and the garlic, rosemary, and red wine create a rich and aromatic sauce. This dish pairs wonderfully with mashed potatoes, couscous, or roasted vegetables to soak up the savory sauce.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp balsamic vinegar
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (163°C). Season the lamb shanks generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4-5 minutes per side. Remove and set aside.
3. In the same Dutch oven, add the onion and garlic, cooking for 5 minutes until softened and fragrant.
4. Stir in the tomato paste, cooking for 2 minutes. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 5 minutes to reduce slightly.
5. Add the beef broth, balsamic vinegar, rosemary, thyme, and bay leaves to the pot. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
6. Cover with a lid and place the Dutch oven in the oven. Braise for 2 ½ to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone.
7. Remove the lamb shanks from the pot and set aside. Discard the herbs and bay leaves.
8. Simmer the braising liquid over medium heat for 10-15 minutes to reduce and thicken. Serve the lamb shanks with the sauce spooned over them.

Braised lamb shanks in a rich red wine and herb-infused sauce are the perfect dish to impress your guests. The lamb becomes incredibly tender from the long braise, while the garlic and rosemary add depth of flavor. The sauce reduces into a luscious, savory coating for the meat, creating a dish that feels both comforting and luxurious. This dish is great for a weekend dinner or any special occasion.

Dutch Oven Braised Short Ribs with Caramelized Onions and Balsamic Vinegar

Braised short ribs are a classic comfort food that’s full of rich, savory flavors. The combination of tender beef, sweet caramelized onions, and the tang of balsamic vinegar creates a mouthwatering dish that will have everyone asking for seconds. This recipe requires a little patience as it cooks low and slow, but the results are well worth the wait. Serve with mashed potatoes, polenta, or a simple green salad to complete the meal.

Ingredients:

• 4-5 bone-in beef short ribs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1 tbsp fresh thyme, chopped
• 1 bay leaf

Instructions:

1. Preheat your oven to 325°F (163°C). Season the short ribs with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 5-6 minutes per side. Remove and set aside.
3. In the same Dutch oven, add the onions and cook, stirring occasionally, for 10 minutes, until they are golden brown and caramelized.
4. Add the garlic and cook for another 1-2 minutes until fragrant.
5. Stir in the balsamic vinegar and brown sugar, cooking for 2-3 minutes until the vinegar slightly reduces.
6. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Add the thyme and bay leaf.
7. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
8. Cover with a lid and place the Dutch oven in the oven. Braise for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
9. Remove the short ribs from the pot and set aside. Discard the bay leaf.
10. Simmer the braising liquid for 10-15 minutes over medium heat to reduce and thicken. Serve the short ribs with the sauce and caramelized onions on top.

This braised short rib recipe is a true indulgence, with the slow-cooked meat absorbing all the deep flavors of the braising liquid. The caramelized onions add sweetness and richness, while the balsamic vinegar gives a touch of acidity to balance the dish. With its comforting and hearty flavors, this dish is perfect for a cozy dinner or a special occasion.

Dutch Oven Braised Chicken with Mushrooms, Thyme, and Cream

Braised chicken with mushrooms, thyme, and cream is a simple yet elegant dish that’s both comforting and luxurious. The slow braise allows the chicken to become incredibly tender, while the mushrooms and thyme infuse the sauce with savory flavor. The addition of cream at the end gives the sauce a rich, velvety finish that elevates this dish to another level. Serve with rice or mashed potatoes to soak up the delicious sauce.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lb mushrooms, sliced (cremini or button)
• 1 cup dry white wine
• 1 ½ cups chicken broth
• 1 cup heavy cream
• 2 tbsp fresh thyme, chopped
• 2 bay leaves

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 5-6 minutes per side. Remove and set aside.
3. In the same Dutch oven, add the onion and garlic. Sauté for 5 minutes, until softened and fragrant.
4. Stir in the mushrooms and cook for another 5-7 minutes, until they release their moisture and begin to brown.
5. Pour in the white wine, scraping the bottom of the pot to release any flavorful browned bits. Let the wine simmer for 3-4 minutes.
6. Add the chicken broth, thyme, and bay leaves. Stir to combine.
7. Return the chicken thighs to the pot, skin side up. Cover with a lid and transfer the Dutch oven to the oven. Braise for 40-45 minutes, until the chicken is tender.
8. Remove the chicken from the pot and set aside. Discard the bay leaves.
9. Stir in the heavy cream and simmer the sauce for 5-10 minutes until it thickens slightly. Return the chicken to the pot, coating it with the creamy sauce.
10. Serve the chicken with the sauce spooned over the top.

This braised chicken recipe offers a rich and flavorful meal with a perfect balance of savory and creamy elements. The chicken is tender and juicy, while the mushrooms and thyme add depth to the sauce. The cream finishes the dish with a velvety texture, making this a comforting and satisfying meal for any occasion.

Braised Venison Shanks with Root Vegetables in a Dutch Oven

Braised venison shanks are a hearty and flavorful dish, ideal for those looking to try something unique. The venison becomes fall-apart tender as it braises with a mixture of root vegetables and herbs. The long cooking time allows the flavors to meld together, creating a rich and aromatic sauce that enhances the deep, gamey flavor of the venison. This dish pairs wonderfully with mashed potatoes or a rustic bread to soak up the savory sauce.

Ingredients:

• 4 venison shanks
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups venison or beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 tbsp fresh thyme, chopped
• 1 bay leaf

Instructions:

1. Preheat your oven to 325°F (163°C). Season the venison shanks generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the venison shanks on all sides, about 5-6 minutes per side. Remove the shanks and set aside.
3. In the same Dutch oven, add the onion, carrots, parsnips, and garlic, sautéing for 6-8 minutes until softened.
4. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 3-4 minutes.
5. Add the broth, rosemary, thyme, and bay leaf. Return the venison shanks to the pot, making sure they are mostly submerged in the liquid.
6. Cover the Dutch oven with a lid and transfer to the oven. Braise for 2 ½ to 3 hours, or until the venison is fork-tender and the meat falls off the bone.
7. Remove the venison shanks from the pot and set aside. Discard the rosemary and bay leaf.
8. Simmer the remaining braising liquid over medium heat for 10-15 minutes to reduce and concentrate the flavors. Serve the venison shanks with the vegetables and sauce.

This venison shank dish is a robust and flavorful meal, perfect for a winter feast. The tender venison, complemented by the sweetness of the root vegetables, creates a memorable dish. The rich, hearty sauce ties everything together, making this a comforting choice for a special dinner.

Braised Pork Shoulder with Apples and Cider in a Dutch Oven

Braised pork shoulder with apples and cider is a delightful balance of sweet and savory flavors. The pork becomes incredibly tender as it braises in apple cider, and the apples break down into a soft, caramelized complement to the meat. The combination of cider, apple, and herbs infuses the pork with a delicious flavor that is both comforting and complex. Serve with roasted potatoes or a green salad for a well-rounded meal.

Ingredients:

• 3-4 lbs pork shoulder, bone-in or boneless
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 apples, cored and sliced
• 4 garlic cloves, minced
• 1 ½ cups apple cider
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp fresh sage, chopped
• 1 sprig fresh rosemary
• 2 bay leaves

Instructions:

1. Preheat your oven to 300°F (150°C). Season the pork shoulder with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 6-8 minutes per side. Remove the pork and set aside.
3. In the same Dutch oven, add the onion, apples, and garlic. Sauté for 5-6 minutes until softened.
4. Stir in the Dijon mustard and cook for 2 minutes. Pour in the apple cider and chicken broth, scraping the bottom of the pot to release any browned bits.
5. Add the sage, rosemary, and bay leaves. Return the pork shoulder to the pot, ensuring it’s mostly submerged in the liquid.
6. Cover the Dutch oven and transfer to the oven. Braise for 3 to 3 ½ hours, or until the pork is fork-tender and easily pulls apart.
7. Remove the pork from the pot and set aside. Discard the herbs and bay leaves.
8. Simmer the braising liquid for 10-15 minutes over medium heat to reduce the sauce. Serve the pork shoulder with the sauce and caramelized apples on top.

This braised pork shoulder is the perfect balance of sweetness and savory richness. The pork becomes melt-in-your-mouth tender, while the apples and cider create a deliciously aromatic sauce. This dish is great for a weekend gathering or a cozy family meal, bringing together comforting flavors in a simple but elegant way.

Dutch Oven Braised Beef Brisket with Onions and Beer

Braised beef brisket with onions and beer is a hearty, full-flavored dish that’s perfect for a long, leisurely meal. The beef brisket becomes tender as it slowly braises in the beer, absorbing all the flavors from the onions, herbs, and spices. The beer helps create a deep, rich sauce that complements the beef’s natural flavors. Serve this dish with crusty bread, mashed potatoes, or coleslaw for a satisfying meal.

Ingredients:

• 4-5 lbs beef brisket
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• 2 large onions, sliced
• 4 garlic cloves, minced
• 2 cups dark beer (like stout or porter)
• 1 ½ cups beef broth
• 1 tbsp Dijon mustard
• 2 tbsp brown sugar
• 2 tbsp fresh thyme, chopped
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (163°C). Season the brisket generously with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the brisket on all sides, about 5-6 minutes per side. Remove and set aside.
3. In the same Dutch oven, add the onions and garlic. Cook for 5 minutes until softened.
4. Pour in the dark beer and beef broth, scraping the bottom of the pot to release any browned bits. Stir in the Dijon mustard, brown sugar, thyme, and bay leaves.
5. Return the brisket to the pot, ensuring it is mostly submerged in the liquid.
6. Cover with a lid and transfer to the oven. Braise for 3 to 3 ½ hours, or until the beef is tender and easily shreds with a fork.
7. Remove the brisket from the pot and set aside. Discard the bay leaves.
8. Simmer the braising liquid over medium heat for 10-15 minutes to reduce and thicken. Serve the brisket with the sauce poured over the top.

This braised brisket recipe is a showstopper with its deep, savory flavors and melt-in-your-mouth tenderness. The beer-based sauce creates a rich and complex flavor profile, while the onions and mustard add a touch of sweetness and tang. This dish is perfect for any large gathering, offering a comforting and flavorful meal that will impress your guests.

Note: More recipes​ are coming soon!