30+ Mouthwatering Dutch Oven Paleo Recipes for Every Meal

Cooking with a Dutch oven is one of the most versatile and rewarding methods, especially when you’re following a Paleo lifestyle.

Whether you’re a seasoned chef or just getting started with Paleo cooking, the Dutch oven’s ability to evenly distribute heat and lock in moisture makes it perfect for crafting hearty, delicious dishes.

If you’re looking to expand your Paleo recipe repertoire, you’re in the right place! In this article, we’ll explore over 30 mouthwatering Dutch oven Paleo recipes that will not only satisfy your cravings but also provide you with balanced and nutrient-rich meals.

From slow-cooked meats to vegetable-packed stews and savory one-pot meals, these recipes offer something for everyone.

Let’s dive into the world of Dutch oven cooking and discover how to create comforting, flavorful dishes that align with your healthy, Paleo lifestyle!

30+ Mouthwatering Dutch Oven Paleo Recipes for Every Meal

Cooking with a Dutch oven gives you the flexibility to create incredibly delicious and nutritious meals, all while sticking to your Paleo principles.

The beauty of using a Dutch oven is its ability to bring out the natural flavors of your ingredients, creating rich, hearty dishes that are perfect for any time of day.

Whether you’re preparing a cozy stew for dinner or a savory breakfast hash, these 30+ Dutch oven Paleo recipes will elevate your cooking game.

With the right ingredients and a little time, you can enjoy satisfying meals that are simple, wholesome, and packed with flavor.

So, get your Dutch oven ready and start exploring these Paleo-friendly recipes that will keep you nourished and inspired in the kitchen!

Dutch Oven Paleo Chicken and Sweet Potato Stew

This hearty and wholesome Paleo Chicken and Sweet Potato Stew, made in a Dutch oven, is packed with tender chicken, nutrient-dense sweet potatoes, and fresh vegetables. It’s a one-pot wonder that delivers rich flavors with a touch of rosemary and thyme. Perfect for cozy dinners or meal prepping, this stew will warm you up while keeping things entirely Paleo-friendly.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cut into chunks
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth (Paleo-friendly)
• 2 cups spinach or kale, chopped
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add chicken chunks and brown on all sides, about 5 minutes. Remove the chicken and set it aside.
2. In the same Dutch oven, add onion and carrots, cooking for 3-4 minutes until the onion softens.
3. Add garlic and cook for another minute. Stir in the rosemary and thyme.
4. Return the chicken to the pot, followed by the sweet potatoes and chicken broth. Bring the mixture to a simmer.
5. Cover the Dutch oven and cook for 25-30 minutes, or until the sweet potatoes are tender and the chicken is fully cooked through.
6. Stir in the spinach or kale and cook for an additional 5 minutes until wilted.
7. Season with salt and pepper to taste. Serve hot.

This Dutch oven Paleo Chicken and Sweet Potato Stew is a complete meal, combining protein, vegetables, and healthy fats in one bowl. It’s both comforting and nourishing, making it ideal for cold nights or as a meal prep option for the week. The sweet potatoes add a natural sweetness that balances beautifully with the savory flavors of chicken and herbs. Plus, it’s so easy to make with minimal cleanup, thanks to the Dutch oven. This recipe can be adjusted by swapping vegetables or adding spices for variety, ensuring it’s always a family favorite.

Dutch Oven Paleo Beef and Vegetable Roast

A satisfying and filling dish, this Dutch Oven Paleo Beef and Vegetable Roast is a perfect choice for a Sunday dinner or any special occasion. With tender beef, roasted carrots, parsnips, and onions, all seasoned with rosemary and garlic, it’s an incredibly flavorful, wholesome, and comforting meal that aligns perfectly with a Paleo diet.

Ingredients:

• 3-4 lbs grass-fed beef roast
• 4 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 onion, quartered
• 3 cloves garlic, smashed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cups beef broth (Paleo-friendly)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
3. In the same Dutch oven, add the carrots, parsnips, onion, and garlic. Stir for 2-3 minutes, allowing them to pick up some of the flavor from the beef.
4. Return the beef roast to the Dutch oven and add the rosemary, thyme, and beef broth. Bring the broth to a simmer.
5. Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the beef is fork-tender and cooked to your desired doneness.
6. Once the beef is done, remove it from the pot and let it rest for 10 minutes before slicing.
7. Serve the beef with the roasted vegetables and a drizzle of the pan juices.

This Dutch Oven Paleo Beef and Vegetable Roast is the ultimate comfort food, offering a delicious combination of tender beef and perfectly roasted vegetables. The long cooking time allows all the flavors to meld together, creating a rich, savory dish that’s ideal for family gatherings or when you want to indulge in a nourishing meal. The addition of fresh herbs like rosemary and thyme enhances the depth of flavor, while the simple preparation makes this recipe easy to execute. Perfect for anyone looking for a wholesome, low-maintenance dinner that feels like a special occasion.

Dutch Oven Paleo Coconut Curry Chicken

This flavorful Dutch Oven Paleo Coconut Curry Chicken brings the exotic flavors of coconut milk and aromatic spices to your dinner table. It’s a creamy, savory dish that is completely dairy-free and packed with vibrant, bold flavors from turmeric, cumin, and ginger. Ideal for those following a Paleo diet, this dish is simple to prepare and perfect for serving with cauliflower rice or roasted vegetables.

Ingredients:

• 2 lbs chicken breast or thighs, cut into cubes
• 1 can (14 oz) full-fat coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tsp paprika
• 2 tbsp olive oil
• 2 cups chicken broth (Paleo-friendly)
• 1 red bell pepper, sliced
• 1 cup spinach, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the chicken cubes and brown on all sides, about 5-6 minutes. Remove the chicken and set it aside.
2. In the same pot, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
3. Stir in the turmeric, cumin, and paprika, cooking for another minute to bring out the flavors of the spices.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Return the chicken to the pot and stir to combine.
5. Add the red bell pepper and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
7. Season with salt and pepper to taste, then serve hot.

This Dutch Oven Paleo Coconut Curry Chicken is a vibrant, flavor-packed dish that’s both satisfying and nourishing. The creamy coconut milk provides a rich base, while the spices—turmeric, cumin, and paprika—bring warmth and depth to each bite. The addition of vegetables like red bell pepper and spinach makes this curry a well-rounded meal, full of nutrients. Whether served with cauliflower rice or enjoyed on its own, this dish is a fantastic way to enjoy a hearty, comforting meal that adheres to a Paleo lifestyle. It’s a perfect recipe for meal prepping and can be easily reheated for future meals.

Dutch Oven Paleo Pork Tenderloin with Apples and Onions

This Dutch Oven Paleo Pork Tenderloin with Apples and Onions recipe combines tender pork with sweet apples and caramelized onions, creating a savory-sweet dish that’s perfect for any meal. The pork is juicy and flavorful, while the apples bring a natural sweetness that pairs wonderfully with the depth of the caramelized onions. This easy, one-pot meal is perfect for weeknight dinners or special occasions.

Ingredients:

• 2 lbs pork tenderloin
• 2 apples, peeled, cored, and sliced
• 1 onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 cup chicken broth (Paleo-friendly)
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the pork tenderloin with salt and pepper, then sear the pork on all sides until browned, about 5-6 minutes. Remove the pork and set it aside.
3. In the same Dutch oven, add the sliced onion and cook for 3-4 minutes until softened and caramelized.
4. Add the apples to the pot and sauté for another 3-4 minutes.
5. Pour in the chicken broth and apple cider vinegar, stirring to combine. Return the pork tenderloin to the Dutch oven.
6. Sprinkle the thyme and rosemary over the pork, then cover and transfer the pot to the preheated oven.
7. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
8. Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
9. Serve the pork with the caramelized apples and onions.

This Dutch Oven Paleo Pork Tenderloin with Apples and Onions is a beautifully balanced dish that offers a wonderful combination of savory and sweet flavors. The pork is perfectly tender, while the apples and onions caramelize into a rich, flavorful topping. The simplicity of the ingredients allows each flavor to shine, making this a great meal for family gatherings or a cozy dinner at home. The recipe is easy to prepare and makes for excellent leftovers, as the flavors continue to develop over time.

Dutch Oven Paleo Lemon Herb Chicken with Asparagus

For a light yet flavorful Paleo meal, this Dutch Oven Lemon Herb Chicken with Asparagus brings together the brightness of lemon, the freshness of herbs, and the earthiness of asparagus. The chicken is cooked until golden and juicy, while the asparagus remains tender-crisp. This recipe is quick, easy, and full of zesty flavors, making it perfect for weeknight meals.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, sliced
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear the chicken, skin-side down, for about 5-6 minutes until the skin is crispy.
3. Flip the chicken thighs and cook for an additional 3-4 minutes. Remove the chicken and set it aside.
4. In the same pot, add the garlic and sauté for 1 minute until fragrant. Then add the asparagus and cook for 2-3 minutes.
5. Add the lemon slices, fresh parsley, and thyme to the pot. Return the chicken thighs to the pot, skin-side up, and transfer the pot to the oven.
6. Roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and serve the chicken with the asparagus and lemon slices.

This Dutch Oven Lemon Herb Chicken with Asparagus is a simple yet vibrant dish that highlights the beauty of fresh, seasonal ingredients. The chicken turns out juicy and crispy, with a zesty burst of lemon flavor, while the asparagus adds a fresh, green crunch. The herbs tie everything together, making this meal a refreshing yet satisfying choice for a Paleo dinner. It’s quick to prepare, and the Dutch oven ensures that all the flavors meld perfectly. A wonderful dish that’s both light and full of flavor, it’s perfect for anyone looking to enjoy a nutritious, delicious meal.

Dutch Oven Paleo Beef Stew with Mushrooms and Carrots

This rich and flavorful Dutch Oven Paleo Beef Stew with Mushrooms and Carrots is perfect for chilly days when you crave something warm and hearty. The tender beef, earthy mushrooms, and sweet carrots simmer together in a savory broth, creating a dish that’s not only comforting but also nutrient-dense. Ideal for family dinners, this stew is a Paleo-friendly twist on a classic favorite.

Ingredients:

• 2 lbs beef stew meat, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 carrots, peeled and sliced
• 3 cups beef broth (Paleo-friendly)
• 1 cup dry red wine (optional, for depth of flavor)
• 2 tbsp fresh thyme, chopped
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 6-7 minutes. Remove the beef and set it aside.
2. In the same pot, add the onion and garlic, cooking for 2-3 minutes until softened.
3. Add the mushrooms and carrots to the pot, cooking for an additional 3-4 minutes until they start to soften.
4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
5. Return the beef to the pot and add the thyme and bay leaves. Bring the stew to a simmer.
6. Cover the Dutch oven and reduce the heat to low. Let the stew cook for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. Remove the bay leaves, season the stew with salt and pepper to taste, and serve hot.

This Dutch Oven Paleo Beef Stew with Mushrooms and Carrots is the ultimate comfort food. The long, slow cooking process allows the beef to become incredibly tender, while the mushrooms and carrots infuse the stew with their natural sweetness and earthy flavors. The result is a rich, hearty stew that’s perfect for colder months or when you want a filling, nutritious meal. The use of red wine is optional but adds a layer of complexity to the dish. This stew is both satisfying and Paleo-friendly, making it a great choice for anyone looking to indulge in a wholesome, one-pot meal.

Dutch Oven Paleo Chicken and Vegetable Medley

This Dutch Oven Paleo Chicken and Vegetable Medley is a colorful and healthy dish that brings together the flavors of roasted chicken and a variety of nutrient-packed vegetables. The chicken is juicy and flavorful, while the veggies—such as sweet potatoes, zucchini, and bell peppers—absorb all the savory flavors during the slow cooking process. This easy-to-make dish is perfect for a quick weeknight dinner or a wholesome weekend meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cut into cubes
• 2 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the garlic powder, paprika, oregano, salt, and pepper. Rub the chicken thighs with 1 tablespoon of olive oil and season them with the spice mixture.
3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 5-6 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 3 minutes. Remove the chicken and set it aside.
4. Add the sweet potatoes, zucchini, bell peppers, and onion to the Dutch oven. Toss the vegetables in the remaining olive oil and season with salt and pepper.
5. Place the chicken thighs on top of the vegetables. Cover the Dutch oven and transfer it to the oven.
6. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Remove from the oven and garnish with fresh parsley before serving.

This Dutch Oven Paleo Chicken and Vegetable Medley is an easy, one-pot meal that’s both nutritious and satisfying. The chicken comes out perfectly tender and juicy, while the vegetables absorb all the rich flavors from the seasonings and chicken drippings. The sweet potatoes offer a touch of sweetness, perfectly complementing the savory chicken and vibrant vegetables. This dish is great for those looking for a well-rounded, Paleo-friendly meal that requires minimal prep and clean-up. It’s ideal for busy nights or anyone who loves a hearty yet healthy dish.

Dutch Oven Paleo Braised Short Ribs with Root Vegetables

These Dutch Oven Paleo Braised Short Ribs with Root Vegetables are the ultimate comfort food. The rich, succulent short ribs are slow-cooked until fall-apart tender, braised in a savory broth with a mix of root vegetables like carrots, parsnips, and turnips. This dish is perfect for colder weather and makes a hearty, satisfying meal that the whole family will love.

Ingredients:

• 4 bone-in short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks
• 3 cloves garlic, minced
• 2 cups beef broth (Paleo-friendly)
• 1 cup dry red wine (optional)
• 1 tbsp fresh thyme, chopped
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.
3. In the same Dutch oven, add the onion and garlic, cooking for 2-3 minutes until softened.
4. Add the carrots, parsnips, and turnips, and cook for an additional 3-4 minutes, stirring occasionally.
5. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the Dutch oven, add the thyme and bay leaves, and bring the liquid to a simmer.
7. Cover the Dutch oven and transfer it to the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
8. Remove the ribs from the Dutch oven and discard the bay leaves. Adjust seasoning with salt and pepper to taste.
9. Serve the ribs with the braised root vegetables and sauce.

These Dutch Oven Paleo Braised Short Ribs with Root Vegetables are the epitome of comfort food. The short ribs become meltingly tender, while the root vegetables take on a deep, savory flavor from the braising liquid. The slow-cooking process enhances the flavors, creating a rich, satisfying meal perfect for special occasions or cozy dinners. This dish is ideal for Paleo eaters looking for a filling, nutrient-dense option that’s full of flavor and comfort. Serve it with a simple side salad or some cauliflower mash for a complete meal.

Dutch Oven Paleo Beef and Broccoli Stir-Fry

This Dutch Oven Paleo Beef and Broccoli Stir-Fry is a healthy and flavorful take on the classic stir-fry, using high-quality beef and nutrient-packed broccoli. The beef is marinated and then seared, creating a tender and juicy texture, while the broccoli retains its crispness. With a Paleo-friendly stir-fry sauce made from coconut aminos, this dish is quick, easy, and perfect for a weeknight dinner.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp coconut aminos (Paleo soy sauce alternative)
• 1 tbsp sesame oil (optional)
• 1 tbsp olive oil
• 2 cups broccoli florets
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. In a bowl, marinate the sliced beef in 1 tablespoon of coconut aminos, sesame oil, and a pinch of salt for 10-15 minutes.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and sear it for 2-3 minutes until browned. Remove the beef and set it aside.
3. In the same pot, add the onion and garlic, cooking for 2-3 minutes until softened.
4. Add the grated ginger and cook for an additional minute until fragrant.
5. Add the broccoli florets and sauté for 3-4 minutes, stirring frequently.
6. Return the beef to the Dutch oven and pour in the remaining coconut aminos and apple cider vinegar. Stir everything together and cook for another 3-4 minutes, or until the broccoli is tender and the beef is heated through.
7. Adjust seasoning with salt and pepper, then garnish with sliced green onions before serving.

This Dutch Oven Paleo Beef and Broccoli Stir-Fry is a quick and flavorful meal that’s perfect for busy nights. The beef is marinated to ensure tenderness, and the broccoli remains crisp and vibrant, making for a satisfying contrast in textures. The coconut aminos provide a savory depth, while the ginger and garlic add brightness and warmth. This stir-fry is not only a great way to enjoy Paleo-friendly ingredients but also a versatile dish that can be easily customized with other vegetables like bell peppers or snap peas. It’s a simple yet delicious dinner that’s packed with flavor and nutrition.

Dutch Oven Paleo Lemon Herb Chicken

This Dutch Oven Paleo Lemon Herb Chicken is a zesty, aromatic dish that’s bursting with fresh flavors. The chicken is marinated with lemon, garlic, and a blend of herbs before being seared in the Dutch oven, allowing it to develop a crispy, golden skin. Slow-cooking the chicken in the oven ensures that it stays juicy and tender, while the herbs infuse every bite with fragrance and depth. This dish is a great option for a fresh, citrus-infused meal with minimal effort.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup chicken broth (Paleo-friendly)
• 1 onion, quartered

Instructions:

1. In a small bowl, combine the lemon zest, lemon juice, garlic, rosemary, thyme, olive oil, salt, and pepper.
2. Rub the marinade all over the chicken thighs, ensuring they’re evenly coated. Let the chicken marinate for at least 30 minutes (or up to 4 hours in the fridge).
3. Preheat the oven to 375°F (190°C).
4. Heat a Dutch oven over medium-high heat. Place the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden and crispy. Flip the chicken and sear for another 3-4 minutes on the other side.
5. Add the onion and chicken broth to the Dutch oven, then cover with a lid.
6. Transfer the Dutch oven to the oven and bake for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
7. Serve the chicken with the onions and pan juices.

This Dutch Oven Paleo Lemon Herb Chicken is a flavorful, easy-to-make dish that’s perfect for any occasion. The fresh lemon and herbs create a fragrant, citrusy marinade that complements the rich, crispy skin of the chicken. The slow cooking process locks in moisture, making each bite incredibly tender. Whether you’re cooking for a family dinner or preparing a special meal, this dish brings a bright, savory flavor to the table without requiring a lot of ingredients or prep time. It’s a simple, fresh, and nourishing meal that highlights the best of Paleo cooking.

Dutch Oven Paleo Beef Stew with Butternut Squash

This Dutch Oven Paleo Beef Stew with Butternut Squash is a hearty and comforting meal, perfect for cold weather. The beef becomes melt-in-your-mouth tender as it simmers in a rich broth, while the butternut squash adds a touch of sweetness and a vibrant orange color. Packed with vegetables like carrots, celery, and onions, this stew is both nutritious and filling. It’s a delicious one-pot meal that requires minimal hands-on time and is perfect for meal prepping or feeding a crowd.

Ingredients:

• 1.5 lbs beef stew meat (chuck or round)
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 2 cups butternut squash, peeled and cubed
• 3 cloves garlic, minced
• 4 cups beef broth (Paleo-friendly)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper and sear it in batches, ensuring the beef is browned on all sides. Remove the beef and set it aside.
2. In the same Dutch oven, add the onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the tomato paste, dried thyme, and rosemary, then return the beef to the pot.
5. Pour in the beef broth and bring the mixture to a simmer. Once simmering, cover the Dutch oven and reduce the heat to low.
6. Let the stew cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. Add the butternut squash cubes and cook for an additional 30 minutes until the squash is soft.
8. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

This Dutch Oven Paleo Beef Stew with Butternut Squash is the ultimate comfort food for fall and winter. The combination of tender beef, hearty vegetables, and the sweetness of butternut squash creates a balanced and delicious stew. The slow simmering process allows the flavors to develop, creating a rich and flavorful broth. This dish is perfect for those looking for a filling, nutrient-dense meal that’s easy to prepare and packed with wholesome ingredients. It’s great for meal prep, and the leftovers are just as delicious!

Dutch Oven Paleo Chili with Ground Turkey

This Dutch Oven Paleo Chili with Ground Turkey is a lightened-up yet flavorful twist on the classic chili. The ground turkey provides a lean protein option, while the combination of tomatoes, bell peppers, and spices creates a hearty, satisfying dish. The chili is packed with flavor from a variety of spices, including cumin, chili powder, and smoked paprika, making it a perfect dish for those who enjoy bold, spicy flavors. This Paleo-friendly chili is great for feeding a crowd or preparing for meal prep.

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 onion, chopped
• 2 bell peppers, chopped (use any color)
• 2 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1 cup chicken broth (Paleo-friendly)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon (optional, for depth)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
2. Once the turkey is browned, add the chopped onion, bell peppers, and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon (if using), cooking for 1-2 minutes until fragrant.
4. Add the diced tomatoes and chicken broth, then bring the mixture to a simmer.
5. Reduce the heat to low and cover the Dutch oven. Let the chili simmer for 30-45 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning with salt and pepper. If you prefer a spicier chili, add more chili powder or cayenne pepper.
7. Serve hot, garnished with fresh cilantro.

This Dutch Oven Paleo Chili with Ground Turkey is a flavorful and healthier alternative to traditional chili. The ground turkey offers a lean protein option while the spices create a rich, satisfying flavor. The vegetables add freshness and texture, making this chili hearty and well-rounded. It’s perfect for those following a Paleo diet and craving a comforting, spicy meal. Whether you’re serving it at a game-day gathering or preparing a batch for meal prep, this chili is a crowd-pleaser and a great addition to your recipe repertoire.

Dutch Oven Paleo Sweet Potato and Sausage Hash

This Dutch Oven Paleo Sweet Potato and Sausage Hash is a savory, satisfying dish perfect for breakfast, brunch, or even dinner. The combination of sweet potatoes, sausage, and vegetables provides a well-rounded, nutrient-dense meal. The crispy, caramelized edges of the sweet potatoes, paired with the savory sausage and aromatic herbs, create a comforting and flavorful hash. This recipe is simple to prepare and easily customizable with your favorite veggies or seasonings.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb Paleo sausage (chicken, turkey, or pork), casing removed
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the Dutch oven and set aside.
2. In the same Dutch oven, add the diced sweet potatoes. Cook for about 10 minutes, stirring occasionally, until the potatoes begin to soften and caramelize on the edges.
3. Add the onion, bell pepper, and garlic to the Dutch oven. Continue cooking for another 5-7 minutes until the vegetables are tender and fragrant.
4. Stir in the smoked paprika, thyme, salt, and pepper, then return the sausage to the pot. Mix everything together until well combined.
5. Cover the Dutch oven and reduce the heat to low. Let the hash cook for another 5-10 minutes to allow the flavors to meld and the sweet potatoes to become fully tender.
6. Serve hot, garnished with fresh parsley.

This Dutch Oven Paleo Sweet Potato and Sausage Hash is a flavorful and filling meal that’s perfect for any time of day. The combination of sweet potatoes and sausage provides a hearty balance of sweetness and savory richness, while the bell pepper and onion add a touch of freshness and depth. This one-pot dish is incredibly versatile, and you can easily adjust it based on your preference for different veggies or seasonings. Whether you’re making it for a family breakfast or enjoying it as a savory dinner, this hash is a satisfying and nutrient-packed option that’s sure to please.

Dutch Oven Paleo Braised Pork with Apples and Cabbage

This Dutch Oven Paleo Braised Pork with Apples and Cabbage is a comforting and flavorful dish that brings together tender pork, sweet apples, and earthy cabbage. The pork is seared in the Dutch oven to create a golden crust, then slowly braised in a flavorful broth with apples and cabbage, which absorb all the savory and sweet flavors of the dish. The result is a warm, hearty meal perfect for cooler months, filled with rich, balanced flavors.

Ingredients:

• 2 lbs pork shoulder, bone-in or boneless
• 2 tbsp olive oil
• 1 onion, sliced
• 2 apples, cored and sliced
• 1/2 small head of cabbage, shredded
• 3 cloves garlic, minced
• 1 cup chicken broth (Paleo-friendly)
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the pork shoulder with salt and pepper, then sear it on all sides until golden brown, about 5-7 minutes per side. Remove the pork and set it aside.
3. Add the sliced onion and garlic to the Dutch oven, sautéing for 2-3 minutes until fragrant and softened.
4. Add the sliced apples, shredded cabbage, thyme, and cinnamon to the Dutch oven, stirring to combine.
5. Pour in the chicken broth and apple cider vinegar, then place the seared pork shoulder back into the Dutch oven, nestling it among the vegetables and apples.
6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
7. Remove the pork from the Dutch oven and shred it with two forks. Stir the shredded pork back into the apples and cabbage mixture, adjusting seasoning with salt and pepper as needed.
8. Serve hot, garnished with additional fresh herbs if desired.

This Dutch Oven Paleo Braised Pork with Apples and Cabbage is a hearty, satisfying dish that’s packed with flavor. The tender, braised pork contrasts beautifully with the sweet apples and savory cabbage, creating a meal that feels both comforting and fresh. The slow cooking method ensures that the pork becomes melt-in-your-mouth tender, while the apples and cabbage absorb all the flavors from the broth and spices. This dish is perfect for cozy dinners, special occasions, or feeding a crowd. It’s a well-rounded, Paleo-friendly option that’s sure to become a family favorite.

Dutch Oven Paleo Chicken and Vegetable Stir Fry

This Dutch Oven Paleo Chicken and Vegetable Stir Fry is a quick and healthy one-pot dish loaded with protein, fiber, and vibrant vegetables. The chicken is browned to perfection, then combined with an array of colorful vegetables such as bell peppers, zucchini, and carrots, all cooked in a savory coconut aminos sauce. This stir fry delivers the crispness of fresh vegetables with the heartiness of the chicken, making it a perfect option for a Paleo-friendly, nutrient-dense meal.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 carrots, julienned
• 1 cup broccoli florets
• 3 tbsp coconut aminos (Paleo-friendly soy sauce alternative)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat coconut oil in a large Dutch oven over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same Dutch oven, add the bell pepper, zucchini, carrots, and broccoli. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
3. Add the garlic and ginger, cooking for 1 minute until fragrant.
4. Stir in the coconut aminos, then return the cooked chicken to the pot. Toss everything together to combine, ensuring the chicken and vegetables are evenly coated in the sauce.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Serve hot, garnished with sesame seeds if desired.

This Dutch Oven Paleo Chicken and Vegetable Stir Fry is a quick, flavorful, and healthy dish that’s perfect for busy nights. The crispy, colorful vegetables pair wonderfully with the tender chicken and savory coconut aminos sauce. It’s a simple yet satisfying meal that comes together in just a short time, making it perfect for weeknight dinners. The combination of ginger, garlic, and coconut aminos adds a zesty, umami-rich flavor that enhances the natural taste of the vegetables and chicken. It’s a nutrient-dense, balanced dish that’s both Paleo-friendly and full of flavor.

Note: More recipes are coming soon!