25+ Easy Dutch Oven Martha Stewart Recipes You’ll Want to Try

The Dutch oven is one of the most versatile and reliable kitchen tools that every home cook should have.

Whether you’re braising, roasting, baking, or stewing, this heavy-duty pot ensures even cooking and brings out the best in every dish.

When it comes to classic, comforting recipes, Martha Stewart has perfected the art of creating mouth-watering dishes with the Dutch oven.

From tender roasts to delicious soups, casseroles, and even desserts, her Dutch oven recipes are simple yet packed with flavor.

In this article, we’ll share 25+ of the best Dutch oven recipes by Martha Stewart, helping you create hearty and flavorful meals that will please everyone at the table.

25+ Easy Dutch Oven Martha Stewart Recipes You’ll Want to Try

Martha Stewart’s Dutch oven recipes are a testament to the magic of slow-cooking and one-pot meals.

Whether you’re a seasoned home chef or a beginner in the kitchen, these recipes are perfect for creating rich, flavorful dishes with minimal effort.

From succulent meats and vegetables to mouth-watering desserts, these 25+ Dutch oven recipes will become staples in your cooking routine.

Embrace the convenience and deliciousness of Dutch oven cooking and elevate your meals with these tried-and-true Martha Stewart recipes!

Dutch Oven Beef Stew

This Dutch oven beef stew from Martha Stewart is a hearty and comforting meal, perfect for cooler weather. Tender chunks of beef are slow-cooked with vegetables and aromatic herbs, creating a rich, flavorful broth that will satisfy any craving. Ideal for family dinners, this stew also tastes even better the next day!

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 2-inch pieces
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 cup peas (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then add it to the pot in batches, browning on all sides. Remove the beef and set it aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables begin to soften, about 5 minutes.
3. Stir in the tomato paste and cook for an additional minute. Add the wine, scraping up any browned bits from the bottom of the pot.
4. Return the beef to the pot along with the broth, bay leaves, and thyme. Bring to a simmer, then cover and reduce the heat to low. Cook for 2-3 hours, until the beef is tender.
5. Before serving, stir in the peas and cook for an additional 5 minutes. Discard the bay leaves and adjust seasoning with salt and pepper.
6. Garnish with chopped parsley and serve hot.

Martha Stewart’s Dutch Oven Beef Stew is a true crowd-pleaser, offering rich flavors with every bite. The slow-cooked beef and vegetables, combined with the deep, savory broth, create a satisfying dish that is both comforting and nourishing. It’s an ideal recipe for family gatherings, ensuring everyone leaves the table full and content. This stew can be made in advance and stored in the fridge, where the flavors continue to develop, making leftovers a treat.

Dutch Oven Whole Roasted Chicken

This Dutch oven whole roasted chicken recipe by Martha Stewart ensures a crispy, golden skin and moist, tender meat. The chicken is roasted with a blend of aromatic vegetables, garlic, and fresh herbs, allowing the flavors to meld beautifully as it cooks. It’s an easy, hands-off meal that’s perfect for a Sunday dinner.

Ingredients:

• 1 whole chicken (about 4 pounds)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 lemon, quartered
• 6 garlic cloves, smashed
• 4 sprigs fresh rosemary
• 2 onions, quartered
• 4 carrots, peeled and chopped
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels, then season generously inside and out with salt and pepper.
2. Stuff the cavity of the chicken with the lemon, garlic, and rosemary. Tie the legs together with kitchen twine and tuck the wings under the body.
3. Heat olive oil in a large Dutch oven over medium-high heat. Place the chicken in the pot and sear it on all sides until golden brown, about 10 minutes.
4. Remove the chicken and set it aside. Add the onions, carrots, and chicken broth to the pot. Return the chicken to the pot, breast side up.
5. Cover the Dutch oven and transfer it to the oven. Roast for 1 hour, then remove the lid and roast for an additional 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables and pan juices.

Martha Stewart’s Dutch Oven Whole Roasted Chicken is the epitome of comfort food. The slow roasting allows the chicken to absorb all the savory flavors from the vegetables and herbs, creating a tender and flavorful bird with perfectly crisp skin. This recipe is not only easy to prepare, but it also leaves you with a complete meal, making it perfect for a weeknight or special occasion. Pair it with a simple side salad or mashed potatoes for a full, satisfying dinner.

Dutch Oven Garlic Bread

This Dutch oven garlic bread recipe by Martha Stewart brings a fresh twist to classic garlic bread. The bread is soft on the inside with a crisp, golden crust, infused with rich garlic butter. It’s the perfect side dish for pasta, soups, or any Italian meal, and it’s an impressive, yet simple, bread recipe that can be made in your Dutch oven.

Ingredients:

• 1 loaf of Italian bread, halved horizontally
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the halved bread cut-side up in a large Dutch oven.
2. In a small bowl, mix together the butter, garlic, parsley, salt, and pepper until well combined.
3. Spread the garlic butter evenly over the cut sides of the bread. Sprinkle with Parmesan cheese, if using.
4. Cover the Dutch oven with its lid and bake for 15 minutes. After 15 minutes, remove the lid and bake for an additional 10 minutes, or until the bread is golden and crispy.
5. Slice and serve warm.

Martha Stewart’s Dutch Oven Garlic Bread is a must-try for garlic bread enthusiasts. The unique method of cooking in a Dutch oven gives the bread a crispy crust while keeping the inside soft and pillowy. The garlic butter, combined with the fresh parsley, infuses the bread with rich, aromatic flavor. It’s the perfect complement to any Italian meal, but it can also stand alone as a snack or appetizer. Easy to prepare and full of flavor, this garlic bread will quickly become a favorite in your home.

Dutch Oven Chicken and Rice

Martha Stewart’s Dutch Oven Chicken and Rice is a one-pot dish that combines tender chicken, perfectly cooked rice, and aromatic vegetables in a flavorful broth. The chicken simmers with the rice, absorbing all the delicious flavors from the herbs and seasonings, creating a comforting and filling meal that requires minimal effort.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 cup frozen peas
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook until browned, about 5 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the onion and garlic and cook for 2-3 minutes until softened.
4. Stir in the rice, chicken broth, thyme, and paprika. Bring the mixture to a simmer, then return the chicken thighs to the pot, skin-side up. Cover with the lid and transfer to the oven.
5. Bake for 35-40 minutes, until the chicken is fully cooked and the rice has absorbed the liquid. In the last 5 minutes of cooking, add the frozen peas.
6. Garnish with fresh parsley and serve hot.

Martha Stewart’s Dutch Oven Chicken and Rice is the epitome of a simple, yet flavorful meal. The chicken, tender from braising in the broth, complements the perfectly cooked rice that soaks up all the savory flavors from the broth and herbs. It’s an excellent choice for a weeknight dinner, offering a satisfying and wholesome dish with minimal cleanup. The addition of peas adds a pop of color and freshness, making this meal both visually appealing and delicious.

Dutch Oven Pulled Pork

Martha Stewart’s Dutch Oven Pulled Pork is a savory, melt-in-your-mouth dish that’s perfect for sandwiches or tacos. The pork is slow-cooked in a Dutch oven, absorbing a flavorful combination of spices and a tangy sauce. After hours of braising, the meat easily pulls apart, creating a perfect filling for your favorite bread.

Ingredients:

• 4-pound boneless pork shoulder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 cups chicken broth

Instructions:

1. Preheat your oven to 300°F (150°C). Season the pork shoulder generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 10 minutes total. Remove the pork and set aside.
3. Add the onion and garlic to the pot and cook for 3-4 minutes until softened.
4. Stir in the apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, cumin, cayenne pepper, and chicken broth. Bring to a simmer.
5. Return the pork to the pot, cover, and transfer to the oven. Cook for 3-4 hours, turning the pork halfway through, until the meat is fork-tender and can be easily shredded.
6. Remove the pork from the Dutch oven and shred using two forks. Serve the pulled pork with the sauce from the pot.

Martha Stewart’s Dutch Oven Pulled Pork is a rich and flavorful dish that’s ideal for a crowd. The slow-cooked pork absorbs all the spices and sauce, making each bite incredibly tender and flavorful. Whether served on buns for a sandwich or in soft tortillas for tacos, this pulled pork recipe is sure to impress. The simplicity of cooking it all in one pot makes cleanup a breeze, and the leftovers taste even better the next day!

Dutch Oven Macaroni and Cheese

This creamy and cheesy Dutch oven macaroni and cheese by Martha Stewart is the ultimate comfort food. With a combination of sharp cheddar and Gruyère cheese, the dish is rich, smooth, and delicious. The crispy topping provides a perfect contrast to the creamy pasta, making this a standout side dish or main course.

Ingredients:

• 1 pound elbow macaroni
• Salt, to taste
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups grated sharp cheddar cheese
• 1 cup grated Gruyère cheese
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Freshly ground black pepper, to taste
• 1/2 cup panko breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Cook the macaroni in a large pot of salted water according to package instructions, then drain and set aside.
2. In a large Dutch oven, melt butter over medium heat. Stir in the flour and cook for 1 minute, creating a roux.
3. Gradually whisk in the milk, then bring the mixture to a simmer, stirring constantly until thickened, about 5 minutes.
4. Add the cheeses, mustard, garlic powder, paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Stir in the cooked macaroni, making sure it’s evenly coated with the cheese sauce. In a small bowl, combine the panko breadcrumbs with melted butter and sprinkle over the top of the macaroni and cheese.
6. Transfer the Dutch oven to the oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
7. Let cool for a few minutes before serving.

Martha Stewart’s Dutch Oven Macaroni and Cheese is the ultimate indulgence. The rich, creamy cheese sauce envelops every piece of macaroni, while the crispy breadcrumb topping adds a satisfying crunch. Perfect for holidays, family dinners, or casual gatherings, this dish brings comfort to any occasion. The beauty of making it in a Dutch oven is that it keeps the mac and cheese warm and ready to serve, while the oven-baked top ensures a perfectly golden crust.

Dutch Oven Beef Stew

Martha Stewart’s Dutch Oven Beef Stew is a rich, hearty dish that combines tender beef chunks with potatoes, carrots, and a flavorful broth. The long, slow simmer in the Dutch oven allows the beef to become meltingly tender, while the vegetables absorb the savory broth. This classic comfort food is perfect for chilly evenings and family gatherings.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 cups red wine
• 4 large carrots, peeled and cut into 1-inch pieces
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon dried thyme
• 2 bay leaves
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 325°F (165°C). Season the beef with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 5-6 minutes per batch. Remove the beef and set it aside.
3. Add the onion and garlic to the pot and cook for 3-4 minutes, until softened. Stir in the tomato paste and cook for 2 minutes.
4. Add the beef broth, red wine, thyme, and bay leaves. Bring to a simmer and return the browned beef to the pot.
5. Cover the Dutch oven with a lid and transfer to the oven. Cook for 2-2.5 hours, until the beef is tender.
6. Add the carrots and potatoes to the pot, stirring to combine. Cover and return to the oven for an additional 45 minutes to 1 hour, until the vegetables are tender.
7. Remove the bay leaves and garnish with fresh parsley before serving.

Martha Stewart’s Dutch Oven Beef Stew is the perfect meal for a cozy night at home. The slow-cooked beef becomes incredibly tender, while the carrots and potatoes absorb the savory broth. The combination of red wine and beef broth creates a rich, flavorful base that ties everything together. This stew is perfect for serving with crusty bread to soak up the delicious sauce, and leftovers taste even better the next day.

Dutch Oven Roast Chicken with Vegetables

This Dutch Oven Roast Chicken with Vegetables recipe from Martha Stewart results in a golden, crispy-skinned chicken with a juicy interior. The vegetables, including potatoes, carrots, and onions, roast alongside the chicken, soaking up all the flavors. The Dutch oven creates a sealed environment that allows the chicken to roast perfectly, making this a simple and satisfying dinner.

Ingredients:

• 1 whole chicken (about 4 pounds)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, quartered
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, cut into wedges
• 1 lemon, halved
• 4 garlic cloves, smashed
• 2 sprigs rosemary
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and season it generously with salt and pepper, including inside the cavity.
2. Stuff the chicken with lemon halves, garlic, and rosemary. Tie the legs together with kitchen twine.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken, breast-side up, in the pot and sear for about 4-5 minutes until the skin is golden.
4. Remove the chicken briefly to add the vegetables to the pot, arranging them around the chicken. Pour in the chicken broth.
5. Return the chicken to the Dutch oven, cover with the lid, and roast in the oven for 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the chicken from the pot and let it rest for 10 minutes. Serve the chicken with the roasted vegetables.

Martha Stewart’s Dutch Oven Roast Chicken with Vegetables is a time-honored meal that’s both simple and impressive. The roasting process ensures that the chicken is crispy on the outside while remaining juicy and tender inside. The vegetables absorb the savory chicken juices, making them incredibly flavorful. This recipe is an easy one-pot wonder that’s perfect for a family dinner or special occasion.

Dutch Oven Lemon Herb Roast Chicken

Martha Stewart’s Dutch Oven Lemon Herb Roast Chicken combines fresh, zesty lemon and fragrant herbs to enhance the flavor of the chicken. The Dutch oven helps to lock in moisture, ensuring the chicken remains juicy while the skin turns golden and crispy. The addition of fresh herbs and a squeeze of lemon brightens the flavor, making it a refreshing yet comforting dish.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 lemon, quartered
• 6 garlic cloves, smashed
• 4 sprigs thyme
• 4 sprigs rosemary
• 1 tablespoon butter, softened
• 1/2 cup white wine or chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and rub it all over with olive oil. Season generously with salt and pepper.
2. Stuff the chicken with lemon quarters, garlic cloves, thyme, and rosemary. Tie the legs together with kitchen twine.
3. Rub the chicken’s skin with softened butter and place it in a large Dutch oven.
4. Pour the white wine or chicken broth into the bottom of the pot. Cover with the lid and roast in the oven for 1 hour and 20 minutes.
5. After 1 hour and 20 minutes, remove the lid and continue roasting for an additional 20-30 minutes until the skin is golden and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving and serving.

Martha Stewart’s Dutch Oven Lemon Herb Roast Chicken is a flavorful and elegant dish that’s perfect for any occasion. The lemon and herbs infuse the chicken with a refreshing, aromatic flavor, while the Dutch oven locks in moisture to keep the meat juicy and tender. The crispy skin adds texture and richness, making this roast chicken a standout meal. Whether served with a side of vegetables or mashed potatoes, this recipe is sure to become a family favorite.

Dutch Oven Garlic Herb Bread

Martha Stewart’s Dutch Oven Garlic Herb Bread is a deliciously aromatic and crusty bread that’s perfect for any meal. The garlic and fresh herbs infuse the dough, creating a flavor-packed loaf that pairs wonderfully with soups, salads, and pasta. The Dutch oven ensures that the bread develops a crispy, golden crust while remaining soft and airy inside.

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 1/4 cups warm water (about 110°F/45°C)
• 6 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon melted butter (for brushing)

Instructions:

1. In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center.
2. Add the olive oil and warm water to the well and stir until a dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
3. In the final few minutes of kneading, add the minced garlic, rosemary, and thyme, mixing them evenly into the dough.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Preheat your oven to 450°F (230°C). Place a Dutch oven in the oven as it preheats.
6. Punch down the dough and form it into a round loaf. Carefully remove the hot Dutch oven from the oven and place the dough inside. Cover with the lid and bake for 25 minutes.
7. After 25 minutes, remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Brush the hot bread with melted butter before serving.

Martha Stewart’s Dutch Oven Garlic Herb Bread is a show-stopping recipe that brings comfort and flavor to your table. The combination of fresh herbs and garlic creates an irresistible aroma as the bread bakes. The Dutch oven ensures the perfect texture, with a crispy crust and soft, airy interior. This bread is an ideal accompaniment to a wide range of dishes, making it a versatile and delightful addition to any meal.

Dutch Oven Braised Short Ribs

Martha Stewart’s Dutch Oven Braised Short Ribs are tender, melt-in-your-mouth cuts of beef that are slowly braised in a rich and flavorful broth. The long, slow cooking process allows the ribs to absorb the deep flavors of red wine, beef broth, and herbs, making them a perfect comfort food for special occasions or a hearty family dinner.

Ingredients:

• 4 pounds beef short ribs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (165°C). Season the 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, about 4-5 minutes per side, then set aside.
3. In the same Dutch oven, add the onion, carrots, and celery, cooking for 5-6 minutes until softened.
4. Stir in the garlic and tomato paste and cook for 1-2 minutes, allowing the tomato paste to deepen in color.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
6. Return the short ribs to the Dutch oven and add the beef broth, rosemary, thyme, and bay leaves. Bring to a simmer, then cover the pot with a lid and transfer to the oven.
7. Braise the short ribs for 2.5-3 hours, or until the meat is fork-tender and easily pulls away from the bone.
8. Remove the ribs from the pot and strain the sauce, discarding the solids. Serve the short ribs with the rich sauce over mashed potatoes or polenta.

Martha Stewart’s Dutch Oven Braised Short Ribs are a decadent and comforting meal that’s perfect for a cozy evening or entertaining guests. The long braising process allows the ribs to absorb all the wonderful flavors from the wine, broth, and herbs, making them incredibly tender and flavorful. The rich sauce, made from the braising liquid, elevates the dish even further, creating a meal that is hearty and satisfying.

Dutch Oven Vegetable Soup

This Dutch Oven Vegetable Soup from Martha Stewart is a wholesome, healthy dish packed with colorful vegetables, beans, and hearty herbs. It’s a simple yet satisfying soup that’s perfect for cooler months, offering a filling and nutritious option for lunch or dinner. The Dutch oven helps to slow-cook the vegetables and develop a deep, rich flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 can (14.5 ounces) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the carrots, celery, zucchini, and yellow squash to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, cannellini beans, thyme, and bay leaf. Bring to a boil.
4. Reduce the heat to low, cover the Dutch oven, and simmer for 30-40 minutes, until the vegetables are tender and the flavors meld together.
5. Season with salt and pepper to taste. Remove the bay leaf before serving.
6. Ladle the soup into bowls and garnish with fresh parsley.

Martha Stewart’s Dutch Oven Vegetable Soup is a nourishing and satisfying meal that’s perfect for a light lunch or dinner. The combination of fresh vegetables, hearty beans, and a flavorful broth makes this soup both filling and comforting. The Dutch oven allows the ingredients to simmer slowly, developing deep flavors that are enhanced by the herbs. This soup is also versatile—feel free to add any other seasonal vegetables or greens to make it your own!

Dutch Oven Roasted Chicken with Vegetables

Martha Stewart’s Dutch Oven Roasted Chicken with Vegetables is a simple, one-pot meal that delivers a succulent, golden-brown chicken with tender, flavorful vegetables. The Dutch oven helps to lock in moisture, ensuring the chicken remains juicy while the vegetables absorb all the savory drippings. This recipe is perfect for a family dinner or a special weekend meal.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 garlic cloves, smashed
• 4 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 1 cup chicken broth
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 lemon, halved

Instructions:

1. Preheat your oven to 425°F (220°C). Season the chicken generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken on all sides for 5-7 minutes. Remove the chicken and set aside.
3. In the same Dutch oven, add the onion, garlic, carrots, and potatoes. Cook for 2-3 minutes, stirring occasionally.
4. Return the chicken to the Dutch oven, breast-side up. Pour the chicken broth around the chicken and squeeze the lemon halves over the top, placing the lemon halves inside the cavity of the chicken.
5. Add the rosemary and thyme to the pot. Cover the Dutch oven with its lid and transfer to the oven.
6. Roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting with the pan juices halfway through.
7. Remove the chicken and let it rest for 10 minutes before carving. Serve with the roasted vegetables.

Martha Stewart’s Dutch Oven Roasted Chicken with Vegetables is the epitome of comfort food. The Dutch oven helps create a beautifully tender, golden chicken that is bursting with flavor. The vegetables absorb the savory juices from the chicken, making them incredibly flavorful and aromatic. This dish is perfect for a cozy family dinner and guarantees a delicious meal with minimal cleanup.

Dutch Oven Beef Stew

This Dutch Oven Beef Stew recipe from Martha Stewart is a hearty and flavorful dish that combines tender beef, root vegetables, and a rich broth. The slow-cooking method helps develop deep, savory flavors, while the beef becomes melt-in-your-mouth tender. It’s a perfect dish for colder months or when you need a comforting meal.

Ingredients:

• 2 pounds beef stew meat, cut into chunks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cut into chunks
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas

Instructions:

1. Preheat your oven to 325°F (165°C). Season the beef with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 5-7 minutes until all sides are seared. Remove the beef and set aside.
3. In the same Dutch oven, add the onion, carrots, and potatoes, cooking for 3-4 minutes until slightly softened.
4. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir to coat.
5. Pour in the beef broth, red wine, and tomato paste, scraping up any browned bits from the bottom of the pot. Add the bay leaves, thyme, and rosemary.
6. Return the beef to the Dutch oven, cover, and place in the oven. Cook for 2.5 to 3 hours, until the beef is tender.
7. About 30 minutes before serving, stir in the frozen peas. Taste and adjust seasoning as needed.
8. Serve hot with crusty bread or over mashed potatoes.

Martha Stewart’s Dutch Oven Beef Stew is the perfect meal for a chilly evening. The slow-braising process allows the beef to become incredibly tender, while the vegetables and broth combine into a rich, comforting dish. The addition of red wine and tomato paste enhances the depth of flavor, making this stew a family favorite. It’s filling, satisfying, and perfect for making ahead for busy nights.

Dutch Oven Apple Crisp

Martha Stewart’s Dutch Oven Apple Crisp is a warm, comforting dessert that’s perfect for fall or any time you crave something sweet and satisfying. The Dutch oven gives the dish a rustic, homey feel, while the combination of tender apples and a buttery, cinnamon-oat topping creates a delightful contrast of textures. It’s a simple yet delicious dessert that’s perfect for sharing.

Ingredients:

• 6 cups apples, peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• Vanilla ice cream or whipped cream, for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). In a large bowl, toss the sliced apples with granulated sugar, lemon juice, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Transfer the apples to a greased Dutch oven.
2. In a separate bowl, combine the oats, flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Sprinkle the oat mixture evenly over the apples.
4. Bake for 45-50 minutes, until the topping is golden brown and the apples are tender and bubbling.
5. Let the apple crisp cool for a few minutes before serving. Top with vanilla ice cream or whipped cream, if desired.

Martha Stewart’s Dutch Oven Apple Crisp is a classic dessert that combines the natural sweetness of apples with a crunchy, cinnamon-sugar topping. The Dutch oven creates a beautifully even cook, helping the apples soften perfectly while the topping crisps up to perfection. This dessert is an easy, cozy way to end any meal, especially when served warm with a scoop of ice cream or a dollop of whipped cream. It’s sure to become a go-to recipe for any apple lover!

Note: More recipes are coming soon!