25+ Quick & Easy Lodge 12″ Dutch Oven Recipes for Every Meal

The Lodge 12″ Dutch oven is one of the most versatile and durable kitchen tools you can have in your collection.

Whether you’re cooking over an open flame outdoors or preparing a cozy meal in your kitchen, this heavy-duty cast iron pot is perfect for everything from stews and soups to bread and desserts.

With its exceptional heat retention and even cooking, the Lodge 12″ Dutch oven is designed to enhance the flavors of your meals and make cooking an enjoyable experience.

In this blog, we’re sharing 25+ delicious and easy-to-make recipes that showcase the full potential of your Lodge 12″ Dutch oven. From hearty comfort foods to savory dishes, these recipes will have you cooking like a pro in no time!

25+ Quick & Easy Lodge 12″ Dutch Oven Recipes for Every Meal

The Lodge 12″ Dutch oven is a must-have for any home cook looking to create flavorful and perfectly cooked meals.

With its ability to evenly distribute heat, cook a wide range of dishes, and make cleanup a breeze, it’s no wonder this kitchen essential is beloved by many.

Whether you’re preparing a cozy family dinner, a festive meal for guests, or exploring new recipes, these 25+ Lodge 12″ Dutch oven recipes will inspire you to cook with confidence and creativity.

So, grab your Dutch oven, fire up your stove (or campfire!), and get ready to create mouthwatering dishes your family will love.

Lodge 12″ Dutch Oven Chicken and Vegetable Stew

This hearty chicken and vegetable stew, cooked in a Lodge 12″ Dutch oven, is perfect for warming up on a cool evening. The stew combines tender chicken, fresh vegetables, and flavorful herbs in a rich broth, making it an ideal meal for family gatherings or cozy nights by the fire.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 medium potatoes, diced
• 2 cups chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup heavy cream (optional for creaminess)

Instructions:

1. Heat olive oil in a Lodge 12″ Dutch oven over medium heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
4. Add the carrots and potatoes, stirring to combine. Cook for another 3-4 minutes.
5. Pour in the chicken broth and water. Stir in the thyme, rosemary, salt, and pepper.
6. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat, cover, and let simmer for 25-30 minutes, or until the vegetables are tender.
7. Stir in the peas and heavy cream, if using. Simmer for an additional 5 minutes.
8. Taste and adjust seasoning as needed. Serve hot with crusty bread.

This chicken and vegetable stew is a one-pot wonder that delivers comfort and flavor. The Lodge 12″ Dutch oven allows for even cooking, ensuring that every bite is full of rich, savory goodness. Perfect for any time of year, this stew is especially warming during colder months, offering a nutritious and filling meal for the whole family. It’s also a great dish for meal prep, as it stores well for leftovers and tastes even better the next day.

Lodge 12″ Dutch Oven Beef and Mushroom Stew

Tender chunks of beef, earthy mushrooms, and a savory broth come together in this delicious beef and mushroom stew made in a Lodge 12″ Dutch oven. It’s the ideal dish for a hearty dinner that’s easy to prepare yet packed with flavor. The long, slow simmer in the Dutch oven ensures that the beef becomes incredibly tender while the mushrooms add a depth of flavor that is hard to beat.

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 cups beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in the Lodge 12″ Dutch oven over medium-high heat. Add the beef in batches, browning all sides. Remove and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Stir in the tomato paste, Worcestershire sauce, and red wine, scraping up any browned bits from the bottom of the pot.
5. Return the beef to the pot along with the beef broth and thyme. Season with salt and pepper.
6. Bring to a boil, then reduce the heat, cover, and simmer for 1.5-2 hours, or until the beef is tender.
7. If you prefer a thicker stew, stir in the flour during the last 10 minutes of cooking. Garnish with fresh parsley before serving.

This beef and mushroom stew cooked in a Lodge 12″ Dutch oven is the perfect meal for a cool evening. The Dutch oven’s ability to retain heat ensures that the stew simmers evenly, allowing the flavors to develop fully. The tender beef combined with the earthy mushrooms creates a dish that feels both hearty and comforting. Whether served with mashed potatoes, rice, or crusty bread, this stew will be a crowd-pleaser, making it a must-try for any Dutch oven enthusiast.

Lodge 12″ Dutch Oven Campfire Chili

A classic campfire chili made in a Lodge 12″ Dutch oven, this recipe is a perfect balance of spicy, savory, and hearty. Whether you’re cooking over a campfire or at home, this chili is simple to prepare, requires minimal ingredients, and offers a deeply satisfying flavor. Packed with ground beef, beans, and a mix of spices, this chili is a crowd favorite for outdoor gatherings or cozy nights in.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• Salt and pepper to taste
• Sour cream and shredded cheese for garnish

Instructions:

1. In a Lodge 12″ Dutch oven, cook the ground beef over medium heat, breaking it apart as it browns. Drain excess fat.
2. Add the onion, garlic, and bell pepper to the pot, cooking until softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, and cayenne (if using), and cook for another 2 minutes to release the spices’ flavors.
4. Add the beans, tomatoes, and beef broth. Stir to combine, bringing the mixture to a boil.
5. Reduce the heat, cover, and simmer for 30-40 minutes, stirring occasionally. Add salt and pepper to taste.
6. Serve hot with a dollop of sour cream and a sprinkle of shredded cheese.

This campfire chili made in a Lodge 12″ Dutch oven is a great option for cooking outdoors or at home. The combination of spices and hearty ingredients results in a flavorful dish that satisfies on all fronts. The Dutch oven’s even heat distribution allows the chili to cook slowly, allowing the flavors to meld beautifully. This recipe is highly customizable, so feel free to add additional toppings like jalapeños or cilantro to suit your tastes. Whether enjoyed around the campfire or in the comfort of your kitchen, this chili is guaranteed to be a hit.

Lodge 12″ Dutch Oven Beef Brisket

This slow-cooked beef brisket made in a Lodge 12″ Dutch oven is incredibly tender, juicy, and full of flavor. The meat is seasoned with a simple yet flavorful rub, seared, and then slowly braised in the oven, absorbing all the aromatic spices and rich broth. The result is a melt-in-your-mouth brisket that pairs perfectly with roasted vegetables or mashed potatoes.

Ingredients:

• 4 lb beef brisket
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

Instructions:

1. Preheat the oven to 300°F (150°C).
2. In a small bowl, mix the brown sugar, paprika, cumin, garlic powder, onion powder, salt, and black pepper.
3. Rub the seasoning mixture all over the brisket.
4. Heat olive oil in the Lodge 12″ Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 5-7 minutes per side. Remove the brisket and set aside.
5. Add the beef broth, Worcestershire sauce, and apple cider vinegar to the pot, scraping up any browned bits from the bottom.
6. Return the brisket to the pot, adding thyme around it.
7. Cover the pot with a lid and place it in the oven. Bake for 3.5-4 hours, or until the brisket is tender and can easily be shredded with a fork.
8. Remove from the oven, let rest for 10 minutes, and slice against the grain. Serve with the pan juices.

This beef brisket is a crowd-pleaser that delivers tender, melt-in-your-mouth results every time. The Lodge 12″ Dutch oven ensures even heat distribution, allowing the brisket to slow-cook to perfection. With a savory spice rub and flavorful braising liquid, this brisket becomes an indulgent main dish that pairs beautifully with your favorite sides. Whether you’re hosting a family dinner or enjoying a comforting meal, this brisket is sure to impress.

Lodge 12″ Dutch Oven Roasted Garlic Herb Bread

This roasted garlic herb bread baked in a Lodge 12″ Dutch oven is a flavorful, rustic loaf with a crispy crust and soft, airy interior. Roasted garlic and a medley of fresh herbs elevate the bread’s flavor, making it an irresistible side to any meal. The Dutch oven provides the perfect environment for baking, creating a bread with that perfect golden-brown, crusty exterior and soft, warm inside.

Ingredients:

• 1 head of garlic
• 2 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• Cornmeal (for dusting)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 40 minutes, or until soft and caramelized. Let it cool slightly, then squeeze the garlic out of the skins and mash into a paste.
3. In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil. Stir until the dough begins to come together, then knead until smooth and elastic, about 5-7 minutes.
4. Add the mashed roasted garlic and fresh herbs to the dough and knead until well incorporated.
5. Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise for 1-2 hours, or until doubled in size.
6. Punch the dough down, then shape it into a round loaf. Sprinkle cornmeal in the bottom of the Lodge 12″ Dutch oven and place the dough inside. Cover with the lid and let it rise for another 30 minutes.
7. Preheat the oven to 450°F (230°C). Place the Dutch oven in the oven and bake the bread for 30-35 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
8. Let the bread cool on a wire rack before slicing.

Baking this roasted garlic herb bread in a Lodge 12″ Dutch oven results in a crusty, flavorful loaf that perfectly complements any dish. The roasted garlic adds a deep, rich flavor that pairs beautifully with the fresh herbs, making each bite a delicious experience. The Dutch oven ensures an evenly baked loaf with a rustic, crispy crust and soft, airy interior. This bread is the perfect addition to any dinner table, from family meals to holiday gatherings.

Lodge 12″ Dutch Oven Pork Carnitas

Pork carnitas made in a Lodge 12″ Dutch oven are incredibly tender, juicy, and bursting with flavor. The slow-cooked pork is seasoned with aromatic spices and simmered until it easily shreds into flavorful, melt-in-your-mouth pieces. This versatile dish can be used for tacos, burritos, or served with rice and beans for a hearty meal.

Ingredients:

• 3 lbs pork shoulder (or butt), trimmed and cut into large chunks
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, halved
• 1 lime, halved
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in the Lodge 12″ Dutch oven over medium-high heat. Brown the pork on all sides, about 5-7 minutes.
3. Add the onion, garlic, and orange and lime halves to the pot. Squeeze the juice from the orange and lime into the pot, then place the halves in as well.
4. Sprinkle the cumin, chili powder, paprika, oregano, salt, and pepper over the pork, then add the chicken broth.
5. Cover the pot and place it in the oven. Cook for 3-4 hours, or until the pork is tender and easily shreds.
6. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix with the juices.
7. Serve the carnitas in tacos, burritos, or over rice.

These pork carnitas, slow-cooked in a Lodge 12″ Dutch oven, are a flavor-packed treat that works for a variety of meals. The slow cooking process ensures that the pork becomes incredibly tender, and the blend of spices creates a deliciously savory base. Whether served in tacos, burritos, or as a main dish with sides, this recipe is perfect for family gatherings, parties, or a comforting dinner. The Dutch oven’s ability to evenly cook the meat makes this carnitas recipe a foolproof way to achieve succulent, flavorful pork every time.

Lodge 12″ Dutch Oven Chicken Pot Pie

This hearty chicken pot pie, cooked in a Lodge 12″ Dutch oven, is the ultimate comfort food. Tender chicken, fresh vegetables, and a creamy sauce are enveloped in a buttery, flaky crust. The Dutch oven ensures an even, golden-brown crust with a bubbling, flavorful filling, making this dish perfect for a cozy family meal.

Ingredients:

• 1 lb chicken breast or thighs, diced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sheet puff pastry (or pie crust), rolled to fit the Dutch oven
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Lodge 12″ Dutch oven over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
3. In the same pot, sauté the onion, carrots, and celery for about 5 minutes, or until softened. Add garlic and cook for another minute.
4. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to form a roux.
5. Gradually pour in chicken broth, stirring to prevent lumps. Add heavy cream, thyme, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
6. Stir in the cooked chicken and peas. Taste and adjust seasoning as needed.
7. Roll out the puff pastry or pie crust to fit the diameter of the Dutch oven. Place it over the filling, trimming any excess dough. Cut a few slits in the center for ventilation.
8. Brush the top of the crust with a beaten egg for a golden finish.
9. Place the Dutch oven in the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let it cool for 5 minutes before serving.

This chicken pot pie is an indulgent, comforting dish that’s perfect for any season. The Lodge 12″ Dutch oven provides a consistent heat that ensures a perfectly baked crust and a rich, creamy filling. The combination of tender chicken, vegetables, and a flaky crust creates a well-rounded meal that is satisfying and delicious. Whether you’re serving it for a family dinner or a special occasion, this dish will become a staple in your recipe collection.

Lodge 12″ Dutch Oven Beef Stew

This rich and savory beef stew, cooked in a Lodge 12″ Dutch oven, is perfect for a chilly day. The beef becomes incredibly tender as it simmers in a flavorful broth with potatoes, carrots, and onions. This stew is the epitome of comfort food and is sure to warm you up from the inside out, thanks to the Dutch oven’s even heat distribution.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 1 cup red wine (optional, or replace with extra broth)
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Heat olive oil in a Lodge 12″ Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per batch. Remove the beef and set it aside.
2. In the same pot, sauté the onion and garlic for about 3 minutes, until softened.
3. Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for another minute.
4. Return the beef to the pot, then pour in the beef broth, water, and red wine (if using). Stir to combine and bring the stew to a simmer.
5. Add the carrots and potatoes, then cover the pot with the lid. Simmer for 2-2.5 hours, or until the beef is tender and the vegetables are cooked through.
6. For a thicker stew, mix the flour with a little cold water to make a slurry. Stir it into the stew and cook for an additional 5 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot with crusty bread or crackers.

This hearty beef stew, slow-cooked in a Lodge 12″ Dutch oven, is the perfect dish for a cozy, comforting meal. The tender beef and vegetables meld together in a rich, flavorful broth that’s ideal for dipping crusty bread. The Dutch oven ensures that the beef becomes perfectly tender and the flavors meld harmoniously. This stew is a timeless classic, making it an excellent choice for family gatherings, a Sunday dinner, or a special treat on a cold day.

Lodge 12″ Dutch Oven Spaghetti Bolognese

This spaghetti Bolognese recipe, made in a Lodge 12″ Dutch oven, is a deliciously rich and savory Italian classic. The slow-simmered meat sauce is loaded with flavor, and the Dutch oven helps to develop deep, concentrated tastes as the sauce simmers. This dish is perfect for a cozy night in, served over pasta for a meal that’s both comforting and satisfying.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 cup red wine
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup whole milk or heavy cream
• 1 lb spaghetti
• Freshly grated Parmesan (for serving)

Instructions:

1. Heat olive oil in a Lodge 12″ Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Remove excess fat, if necessary.
2. Add the onion, garlic, carrot, and celery to the pot and cook for 5-7 minutes, until softened.
3. Stir in the tomato paste, oregano, basil, salt, pepper, and red pepper flakes. Cook for 2 minutes.
4. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it cook for 3-4 minutes to reduce slightly.
5. Add the crushed tomatoes and bring to a simmer. Lower the heat and let the sauce cook, uncovered, for 1-1.5 hours, stirring occasionally.
6. Stir in the milk or cream and simmer for an additional 10 minutes.
7. Meanwhile, cook the spaghetti according to package instructions. Drain and set aside.
8. Toss the cooked spaghetti with the Bolognese sauce and serve with freshly grated Parmesan.

This spaghetti Bolognese, made in a Lodge 12″ Dutch oven, is the perfect comfort food, full of rich, savory flavors. The slow-simmering process allows the sauce to develop deep, complex flavors, while the milk or cream adds a creamy richness to the dish. This meal is perfect for family dinners, gatherings, or a quiet night at home, and it pairs beautifully with a side of garlic bread or a simple salad. The Lodge Dutch oven ensures that the sauce is evenly cooked, giving you a consistently delicious meal every time.

Lodge 12″ Dutch Oven Chili Con Carne

This hearty and flavorful chili con carne is the perfect dish for a cozy evening. Made in a Lodge 12″ Dutch oven, the chili simmers for hours, allowing the spices and flavors to meld together, creating a deep, satisfying taste. With tender ground beef, beans, and a rich tomato base, this chili is the ultimate comfort food, perfect for feeding a crowd or enjoying leftovers for days.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions:

1. Heat the olive oil in a Lodge 12″ Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Once browned, add the chopped onion and garlic to the pot. Sauté for about 5 minutes until softened and fragrant.
3. Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
4. Add the diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and oregano. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Bring the chili to a simmer, then reduce the heat and let it cook for at least 1 hour, uncovered, stirring occasionally. For a deeper flavor, let it simmer for up to 2 hours.
6. Taste and adjust the seasoning with salt and pepper.
7. Serve hot with optional toppings like shredded cheese, sour cream, cilantro, and jalapeños.

This chili con carne, slow-cooked in a Lodge 12″ Dutch oven, is rich, hearty, and packed with flavor. The slow simmering process allows all the spices to infuse the meat and beans, creating a deep, satisfying taste that only improves with time. Whether you’re feeding a crowd or enjoying a comforting bowl for dinner, this chili is sure to be a hit. It’s perfect for any occasion, from casual family dinners to game-day gatherings. Serve with your favorite toppings for a truly indulgent experience.

Lodge 12″ Dutch Oven Beef and Vegetable Soup

This beef and vegetable soup, made in a Lodge 12″ Dutch oven, is an excellent way to warm up on a chilly day. Tender chunks of beef, combined with a mix of hearty vegetables, create a nourishing and flavorful soup. The Dutch oven allows the soup to simmer slowly, letting the flavors develop and the beef become melt-in-your-mouth tender. It’s a satisfying one-pot meal that’s perfect for family dinners or meal prep.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 potatoes, peeled and cubed
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Lodge 12″ Dutch oven over medium-high heat. Brown the beef stew meat in batches, about 5 minutes per batch. Set the beef aside.
2. In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes, until softened.
3. Add the carrots, celery, potatoes, zucchini, and diced tomatoes. Stir to combine.
4. Return the browned beef to the pot, then pour in the beef broth. Add thyme, rosemary, bay leaf, salt, pepper, and Worcestershire sauce (if using). Stir to combine.
5. Bring the soup to a simmer. Lower the heat and cover, letting it cook for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaf and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This beef and vegetable soup, cooked in a Lodge 12″ Dutch oven, is a wonderfully comforting meal. The slow simmering process ensures the beef becomes tender, while the vegetables add freshness and heartiness. The flavors meld together to create a rich, savory broth that is perfect for any time of year. Whether you’re making it for a family dinner or meal prep, this soup is filling, nutritious, and sure to satisfy. Enjoy it with crusty bread or a side salad for a complete meal.

Lodge 12″ Dutch Oven Roast Chicken with Vegetables

This simple yet delicious roast chicken, made in a Lodge 12″ Dutch oven, produces juicy, tender meat with crispy skin, accompanied by perfectly roasted vegetables. The Dutch oven locks in moisture and helps cook the chicken evenly, making this a hassle-free one-pot meal that’s sure to impress. It’s a great choice for Sunday dinner, holiday meals, or a cozy weeknight feast.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 onion, quartered
• 3 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the whole chicken with olive oil, then season generously with salt, pepper, thyme, and rosemary. Stuff the chicken cavity with lemon halves, garlic, and onion.
3. In the bottom of a Lodge 12″ Dutch oven, arrange the carrots and potatoes, creating a bed for the chicken to sit on.
4. Place the chicken on top of the vegetables, breast-side up.
5. Roast the chicken in the preheated oven for 1.5 hours, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).
6. If the chicken skin is not as crispy as you like, increase the temperature to 450°F (230°C) for the last 10-15 minutes of roasting.
7. Remove the chicken from the Dutch oven and let it rest for 10 minutes before carving.
8. Serve the roasted chicken with the vegetables and fresh herbs for garnish.

This roast chicken, prepared in a Lodge 12″ Dutch oven, is the epitome of comfort food. The chicken comes out beautifully tender, with crispy skin and perfectly cooked vegetables that absorb all the savory flavors. The Dutch oven ensures the chicken cooks evenly and stays moist, making it a foolproof recipe for any occasion. Whether it’s a family dinner, a holiday meal, or a casual weeknight feast, this dish will be a crowd-pleaser. Serve it with a side of your favorite sauce or gravy, and you have a meal that’s as hearty as it is delicious.

Lodge 12″ Dutch Oven Beef Stroganoff

This creamy and rich beef stroganoff, made in a Lodge 12″ Dutch oven, is a comforting dish that’s both hearty and flavorful. The tender beef is cooked with onions, garlic, and mushrooms in a velvety sauce made from sour cream, beef broth, and a hint of mustard. Served over egg noodles or rice, this dish is perfect for a cozy weeknight dinner or for impressing guests at your next dinner party.

Ingredients:

• 1 lb beef stew meat or beef sirloin, sliced into thin strips
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Egg noodles or rice, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a Lodge 12″ Dutch oven over medium-high heat. Add the beef strips and cook until browned, about 4-5 minutes. Remove the beef and set it aside.
2. In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until softened.
3. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and become tender.
4. Stir in the flour and cook for 1 minute to create a roux. Gradually add the beef broth, whisking constantly to avoid lumps.
5. Add Dijon mustard, Worcestershire sauce, thyme, and season with salt and pepper. Stir to combine.
6. Return the beef to the pot and let it simmer for 10-15 minutes, allowing the sauce to thicken and the beef to cook through.
7. Lower the heat and stir in the sour cream. Cook for another 2-3 minutes, making the sauce creamy and smooth.
8. Serve the beef stroganoff over egg noodles or rice, garnished with fresh parsley.

This beef stroganoff made in the Lodge 12″ Dutch oven offers a deliciously creamy and savory meal that will have your family and friends asking for seconds. The combination of tender beef, earthy mushrooms, and the rich, velvety sauce makes for an unforgettable dish. Whether served over noodles or rice, it’s a meal that brings comfort and indulgence in every bite. The Dutch oven’s even heat distribution ensures that the beef and sauce cook to perfection, making this recipe both easy and impressive for any occasion.

Lodge 12″ Dutch Oven Chicken and Rice Casserole

This one-pot chicken and rice casserole, made in a Lodge 12″ Dutch oven, is an easy, comforting dish that combines tender chicken with flavorful rice and a creamy sauce. The Dutch oven ensures that the rice cooks evenly, absorbing all the delicious flavors of the chicken and seasonings. It’s a perfect choice for a busy weeknight or a hearty family dinner.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Lodge 12″ Dutch oven over medium-high heat. Brown the chicken thighs on both sides for about 5 minutes each, then remove and set aside.
3. In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
4. Stir in the rice, then add the chicken broth, cream of mushroom soup, milk, thyme, paprika, salt, and pepper. Mix to combine.
5. Place the browned chicken thighs on top of the rice mixture.
6. Cover with the lid and bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the rice is tender.
7. Remove the chicken and fluff the rice with a fork. If desired, sprinkle shredded cheddar cheese on top and return to the oven for an additional 5-7 minutes to melt the cheese.
8. Serve hot, garnished with fresh parsley.

This chicken and rice casserole is a true comfort food, with tender chicken thighs and flavorful rice cooked to perfection in a Lodge 12″ Dutch oven. The creamy, savory sauce elevates the dish, making it a crowd-pleaser for any occasion. Whether you’re serving it for a family dinner or a casual gathering, this dish is sure to become a favorite. The Dutch oven ensures even cooking and keeps the rice moist, while the simple ingredients make it an easy recipe to whip up without much fuss.

Lodge 12″ Dutch Oven Baked Ziti

This baked ziti, cooked in a Lodge 12″ Dutch oven, is a simple and delicious Italian-inspired dish. With perfectly cooked pasta, savory tomato sauce, and gooey melted cheese, this baked ziti is the ultimate comfort food. The Dutch oven helps the cheese melt evenly and gives the dish a nice crispy top. It’s a fantastic choice for family dinners, potlucks, or feeding a crowd.

Ingredients:

• 1 lb ziti pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package directions, then drain and set aside.
2. In a Lodge 12″ Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
4. Add the cooked ziti pasta to the sauce, stirring to combine. Mix in the ricotta cheese, then top with the mozzarella and Parmesan cheeses.
5. Cover the Dutch oven with the lid or aluminum foil and bake for 20 minutes.
6. Remove the lid and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Garnish with fresh basil before serving.

This baked ziti, made in a Lodge 12″ Dutch oven, is a cheesy, comforting dish that is sure to satisfy. The layers of melted cheese and hearty tomato sauce make it the perfect meal for any occasion, and the Dutch oven gives the dish a crispy, golden top. It’s an easy, one-pot meal that is as delicious as it is simple, and with its rich flavors and satisfying textures, it’s guaranteed to become a go-to recipe for weeknight dinners, gatherings, or any time you’re craving Italian comfort food.

Note: More recipes are coming soon!