30+ Deliciously Easy Lodge Camping Dutch Oven Recipes You’ll Love

Camping is all about getting back to nature, enjoying the great outdoors, and, of course, savoring delicious meals prepared in unique and creative ways.

One of the best tools for cooking over a campfire is the Lodge camping Dutch oven, a versatile and durable piece of cookware that lets you make everything from savory stews to decadent desserts.

Whether you’re planning a weekend getaway, a weeklong adventure, or a family camping trip, having a reliable and easy-to-use cooking method is essential.

In this blog, we’ve compiled 30+ Lodge camping Dutch oven recipes that are perfect for your next outdoor adventure.

These recipes offer a variety of flavorful dishes—breakfasts, lunches, dinners, and even desserts—that are easy to prepare and cook in your Dutch oven.

With these meals, you can enjoy hearty, satisfying food that will fuel your outdoor activities, all cooked with minimal effort.

Get ready to make the most out of your camping experience with these mouth-watering Lodge Dutch oven recipes!

30+ Deliciously Easy Lodge Camping Dutch Oven Recipes You’ll Love

Cooking while camping can be a challenging task, but with a Lodge camping Dutch oven, you have a trusty tool that can help you create gourmet meals in the wild.

The recipes we’ve shared provide a perfect balance of simplicity, flavor, and practicality, making them ideal for any camping trip.

Whether you’re cooking for a crowd or just looking for something easy yet satisfying, these Dutch oven meals will keep everyone fed and happy.

So next time you head out into the wilderness, pack your Lodge Dutch oven and bring along a few of these recipes to enhance your outdoor cooking experience.

Lodge Camping Dutch Oven Chicken and Veggie Stew

This hearty chicken and veggie stew is a perfect meal for a cozy evening around the campfire. The dish features tender chicken, root vegetables, and aromatic herbs cooked to perfection in a Lodge Dutch oven, creating a flavorful and satisfying one-pot dinner. This recipe is easy to prepare and can be customized based on your available ingredients.

Ingredients:

• 2 chicken breasts (boneless, skinless, or thighs)
• 4 large carrots, peeled and chopped
• 3 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup celery, chopped
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 bay leaf

Instructions:

1. Prepare the chicken by cutting it into bite-sized pieces.
2. Heat the Lodge Dutch oven over medium heat and add olive oil. Once hot, sauté the chicken pieces until golden brown, about 5-7 minutes.
3. Add the chopped onion and garlic to the pot and sauté until the onions are translucent, about 2-3 minutes.
4. Stir in the carrots, potatoes, celery, thyme, rosemary, bay leaf, salt, and pepper.
5. Pour in the chicken broth, making sure the ingredients are covered with liquid.
6. Bring the mixture to a boil and then reduce to a simmer.
7. Cover the Dutch oven with its lid, and cook for 1.5 hours or until the vegetables are tender and the flavors are well combined.
8. Remove the bay leaf, taste, and adjust the seasoning if necessary.

This chicken and veggie stew is a comforting and warming dish, perfect for any camping adventure. The Lodge Dutch oven allows the ingredients to cook slowly and evenly, bringing out the natural flavors of the vegetables and creating a rich broth. It’s a wonderful way to enjoy a nourishing, homemade meal with minimal effort while camping. Best served with a slice of crusty bread or crackers for a complete meal.

Lodge Camping Dutch Oven Beef Stew

A classic beef stew made with tender chunks of beef, carrots, potatoes, and a rich, flavorful broth. This Dutch oven recipe is perfect for camping because it’s simple, requires minimal ingredients, and can be left to cook over a campfire or on a stove. The slow simmering process infuses the stew with deep, comforting flavors that are sure to please the entire campsite.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 large carrots, sliced
• 4 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp flour (optional, for thickening)

Instructions:

1. Heat the Lodge Dutch oven over medium heat and add olive oil.
2. Brown the beef cubes in batches to ensure even searing, about 5 minutes per batch. Remove and set aside.
3. In the same pot, sauté the onions and garlic for 2-3 minutes until soft and fragrant.
4. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
5. Add the beef cubes back into the pot, along with the carrots, potatoes, thyme, rosemary, salt, and pepper.
6. Pour in the beef broth and red wine (if using), ensuring the ingredients are covered.
7. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Let it simmer for 2-3 hours, or until the beef is tender and the flavors are well blended.
8. If the stew needs thickening, create a slurry with flour and a little water, then stir it into the stew and cook for an additional 10-15 minutes.

This beef stew is a delicious and satisfying camping meal that combines tender beef and savory vegetables in a rich broth. The slow cooking process in a Lodge Dutch oven makes the beef melt in your mouth and allows the flavors to develop into a comforting, flavorful dish. Perfect for a cold evening outdoors, this recipe can be easily doubled or adjusted to feed a larger group of campers. Serve with bread or cornbread for a wholesome and filling meal.

Lodge Camping Dutch Oven Campfire Cobbler

For dessert, a campfire cobbler is always a crowd-pleaser. This Lodge Dutch oven cobbler features a juicy fruit filling, topped with a buttery biscuit crust that bakes up perfectly under the lid of the Dutch oven. Whether you choose berries, peaches, or apples, this cobbler can be customized based on what fruits are in season or what you have on hand, making it a flexible and easy option for any camping trip.

Ingredients:

• 4 cups mixed berries (fresh or frozen)
• 1 cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 2 ½ tsp baking powder
• ½ tsp salt
• 6 tbsp cold butter, cubed
• ½ cup milk

Instructions:

1. In a large bowl, combine the mixed berries, sugar, cornstarch, vanilla extract, and lemon juice. Stir until the berries are evenly coated, then pour into the bottom of the preheated Lodge Dutch oven.
2. In another bowl, combine the flour, sugar, baking powder, and salt.
3. Cut the cold butter into the flour mixture until it resembles coarse crumbs. Add the milk and stir until just combined into a dough.
4. Drop spoonfuls of the biscuit dough over the fruit mixture, covering most of the surface.
5. Cover the Dutch oven with its lid and place it over the campfire or on a camp stove. Let it cook for 30-40 minutes, or until the biscuit topping is golden brown and the fruit filling is bubbling.
6. Check occasionally to make sure the cobbler doesn’t burn, adjusting the heat if necessary.

This campfire cobbler is the ultimate camping dessert, combining sweet, tender fruit with a light, fluffy biscuit topping. The Lodge Dutch oven provides an even cooking environment that ensures the cobbler cooks perfectly every time. It’s a great way to end a day of outdoor adventure, offering a warm, comforting treat that is easy to make and hard to resist. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

Lodge Camping Dutch Oven Chili

Chili is a classic campfire meal, and making it in a Lodge Dutch oven allows the flavors to meld perfectly as it simmers over the fire. This hearty chili is loaded with ground beef, beans, tomatoes, and a variety of spices, making it a filling and flavorful dish that’s perfect for a chilly evening outdoors. It’s simple to prepare and can be served with cornbread or tortilla chips for a complete meal.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 2 cups beef or vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the Lodge Dutch oven over medium heat and add olive oil. Brown the ground beef, breaking it apart with a spoon, until fully cooked (about 5-7 minutes).
2. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
3. Stir in the chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Cook for another 2 minutes to toast the spices.
4. Add the diced tomatoes, beans, and broth. Stir well to combine.
5. Bring the chili to a simmer, then cover the Dutch oven and let it cook for 45 minutes to 1 hour, stirring occasionally. The chili should thicken and the flavors should meld together.
6. Taste and adjust seasoning if necessary.

This Dutch oven chili is a perfect camping meal—hearty, flavorful, and easy to make with minimal cleanup. The long simmering time allows the spices to deepen and the beans to absorb the rich tomato base. Whether you’re camping in the wilderness or tailgating at a game, this chili is sure to warm you up and satisfy your hunger. Pair it with cornbread or your favorite toppings like shredded cheese, sour cream, or jalapeños for the ultimate campfire meal.

Lodge Camping Dutch Oven Pulled Pork

This pulled pork recipe is ideal for cooking in a Lodge Dutch oven, as the slow, even heat breaks down the pork into tender, flavorful shreds. Cooked with a simple rub and finished with a tangy BBQ sauce, the pulled pork is perfect for sandwiches or served with a side of coleslaw. This easy, low-maintenance recipe is perfect for a lazy camping day, where you can let the Dutch oven do most of the work.

Ingredients:

• 3-4 lbs pork shoulder (bone-in or boneless)
• 1 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup BBQ sauce (store-bought or homemade)
• 1 cup apple cider vinegar
• 2 cups chicken broth
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
2. Rub the spice mixture all over the pork shoulder, covering it thoroughly.
3. Heat the Lodge Dutch oven over medium heat and add olive oil. Sear the pork shoulder on all sides until browned (about 5-7 minutes per side).
4. Once the pork is seared, add the chicken broth and apple cider vinegar to the pot. Bring the liquid to a simmer.
5. Cover the Dutch oven with its lid and transfer it to a low, steady heat, either over the campfire or on a stove. Let it cook for 3-4 hours, or until the pork is tender and shreds easily with a fork.
6. Once the pork is cooked, remove it from the pot and shred it using two forks. Discard any bones if using bone-in pork.
7. Stir the BBQ sauce into the cooking liquid in the Dutch oven, then return the shredded pork to the pot, mixing well to combine with the sauce.

This pulled pork is a true campfire delicacy. The slow cooking process in the Lodge Dutch oven ensures the pork is incredibly tender, absorbing all the flavors from the rub and the cooking liquid. The addition of BBQ sauce gives it a tangy, savory finish, making it perfect for sandwiches, tacos, or served over rice. Whether you’re feeding a crowd or enjoying a quiet evening, this recipe is a guaranteed crowd-pleaser and a fantastic option for outdoor cooking.

Lodge Camping Dutch Oven Apple Crisp

This apple crisp, made in a Lodge Dutch oven, is a comforting and delicious dessert for a camping trip. With tender, spiced apples and a crispy, buttery topping, it’s the perfect way to end a day spent outdoors. The Dutch oven helps create an evenly cooked, golden topping while keeping the apples soft and flavorful. It’s an easy-to-make dessert that can be enjoyed by the whole campsite.

Ingredients:

• 6 large apples (Granny Smith or your preferred variety), peeled, cored, and sliced
• 1 tbsp lemon juice
• ½ cup sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ tsp salt
• 1/2 cup unsalted butter, melted
• ½ tsp vanilla extract

Instructions:

1. Preheat the Lodge Dutch oven over medium heat.
2. In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, and nutmeg. Transfer the apple mixture to the bottom of the Dutch oven, spreading it out evenly.
3. In another bowl, combine the oats, flour, brown sugar, and salt. Stir in the melted butter and vanilla extract until the mixture is crumbly.
4. Sprinkle the oat topping evenly over the apples, pressing it down slightly.
5. Cover the Dutch oven with its lid and bake over a campfire or on a camp stove for 30-40 minutes, or until the apples are tender and the topping is golden brown.
6. Let it cool slightly before serving.

This apple crisp is a simple yet delightful dessert that combines the sweetness of apples with the crunch of a buttery oat topping. The Lodge Dutch oven ensures the apples cook evenly and the topping crisps up perfectly. It’s an easy dessert to prepare at camp, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re ending a long day of hiking or relaxing by the campfire, this dessert is a warm, comforting treat that will satisfy your sweet tooth.

Lodge Camping Dutch Oven Chicken and Rice

Chicken and rice is a simple, yet satisfying meal, and when cooked in a Lodge Dutch oven, it turns into a comforting one-pot wonder. The chicken stays juicy while the rice absorbs all the flavorful broth, spices, and chicken juices. This dish is perfect for a camping dinner, as it’s hearty, easy to make, and can feed a large group. Plus, cleanup is a breeze since everything cooks in one pot.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups long-grain white rice
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the Lodge Dutch oven over medium heat and add olive oil. Season the chicken thighs with salt, pepper, paprika, and garlic powder.
2. Sear the chicken thighs in the Dutch oven for about 5 minutes per side, or until the skin is crispy and golden brown. Remove the chicken and set aside.
3. Add the chopped onion and minced garlic to the Dutch oven, cooking for 2-3 minutes until softened.
4. Stir in the rice, then add the chicken broth, diced tomatoes, and thyme. Bring to a simmer, stirring occasionally.
5. Return the chicken thighs to the Dutch oven, skin-side up, and cover with the lid. Let it simmer over low heat for 30-40 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F.
6. Once done, remove from heat and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

This chicken and rice dish cooked in a Lodge Dutch oven is a great one-pot meal for any camping trip. The rice absorbs all the savory flavors of the chicken, and the chicken stays incredibly moist thanks to the slow cooking process. The combination of seasonings creates a balanced and flavorful dish, while the crispy chicken skin adds a delightful texture. It’s a hearty, comforting meal that requires minimal effort and can easily feed a crowd, making it perfect for a camping dinner.

Lodge Camping Dutch Oven Beef Stew

Beef stew is the ultimate comfort food, and it’s even better when prepared in a Lodge Dutch oven over a campfire. The slow simmering process allows the beef to become incredibly tender while the vegetables soak up the rich, savory broth. This easy-to-make dish is perfect for a chilly night in the wilderness and can be made with minimal ingredients, making it a camping staple.

Ingredients:

• 2 lbs beef stew meat (chuck roast or stew meat), cubed
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp flour (for thickening)

Instructions:

1. Heat the Lodge Dutch oven over medium heat and add olive oil. Brown the beef stew meat in batches, seasoning with salt and pepper as it cooks. Set the browned beef aside.
2. Add the chopped onion and minced garlic to the Dutch oven, sautéing for 2-3 minutes until softened.
3. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary, and cook for another minute to combine.
4. Return the browned beef to the pot, then add the beef broth, red wine (if using), carrots, and potatoes. Stir to combine.
5. Bring the stew to a simmer, then cover the Dutch oven with its lid. Let it cook over low heat for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6. For a thicker stew, mix 2 tbsp of flour with a little cold water to create a slurry, then stir it into the stew during the last 20 minutes of cooking.
7. Taste and adjust seasoning if needed, then serve hot.

This Dutch oven beef stew is the epitome of campfire comfort food. The long, slow cook time makes the beef melt-in-your-mouth tender, and the broth becomes a rich, flavorful base that coats the vegetables. The addition of wine (if desired) adds depth to the flavor, while the hearty vegetables make this stew filling and satisfying. Perfect for a cold night around the campfire, this recipe is easy to prepare and guaranteed to please anyone at your campsite.

Lodge Camping Dutch Oven Bread

Nothing beats the smell of freshly baked bread while camping, and making it in a Lodge Dutch oven is an easy way to achieve that perfect crust and soft interior. This no-knead bread recipe requires minimal effort but yields a delicious, rustic loaf with a golden, crispy crust. It’s the perfect accompaniment to any meal and will impress your fellow campers with your baking skills.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp honey or sugar
• 1 ½ cups warm water
• 2 tbsp olive oil (optional)

Instructions:

1. In a large bowl, combine the flour, salt, and instant yeast. In a separate bowl, dissolve the honey (or sugar) in warm water and pour it into the dry ingredients.
2. Mix the ingredients together until a sticky dough forms. You may need to add a little more flour if the dough is too wet.
3. Cover the bowl with a clean towel and let it rise for 1-2 hours, or until the dough has doubled in size.
4. Preheat your Lodge Dutch oven by placing it over medium heat or in the campfire for 5-10 minutes.
5. Once the dough has risen, gently shape it into a ball and place it in the preheated Dutch oven. If you like, you can brush the top with olive oil for a golden finish.
6. Cover the Dutch oven with its lid and bake the bread for 30-40 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom.
7. Remove the bread from the Dutch oven and let it cool for 10 minutes before slicing.

Making bread in a Lodge Dutch oven is a rewarding experience, and this no-knead recipe is a great way to enjoy fresh, homemade bread while camping. The crispy crust and soft, fluffy interior are the perfect addition to any meal, from soups to stews to grilled meats. With minimal effort and ingredients, you can enjoy the comforting taste of freshly baked bread in the great outdoors. This simple yet delicious recipe will make your camping meals even more special and satisfying.

Lodge Camping Dutch Oven Chili

Chili is a beloved camping dish that’s easy to make and incredibly filling, and when cooked in a Lodge Dutch oven, the flavors meld together perfectly. The hearty combination of ground beef, beans, and spices creates a rich and comforting stew that will warm you up after a day outdoors. This recipe is customizable based on your preferred heat level, and it’s perfect for feeding a crowd on a chilly night under the stars.

Ingredients:

• 1 lb ground beef or ground turkey
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1-2 jalapeños, chopped (optional, for heat)
• 2 cups beef broth
• Salt and pepper to taste
• 1 tbsp olive oil
• Shredded cheese, sour cream, and chopped green onions (optional, for serving)

Instructions:

1. Heat the Lodge Dutch oven over medium heat and add the olive oil. Brown the ground beef, seasoning it with salt, pepper, chili powder, cumin, smoked paprika, and oregano.
2. Once the beef is browned, add the chopped onion and garlic, and cook for 2-3 minutes until softened and fragrant.
3. Stir in the diced tomatoes, tomato paste, kidney beans, jalapeños (if using), and beef broth. Bring to a simmer.
4. Reduce the heat to low, cover the Dutch oven, and let it cook for 30-45 minutes, stirring occasionally. Add more broth if the chili thickens too much.
5. Taste and adjust seasoning as needed, then serve hot with optional toppings such as shredded cheese, sour cream, and chopped green onions.

This chili recipe cooked in a Lodge Dutch oven is the ultimate camping comfort food. The ground beef or turkey is perfectly seasoned, and the beans and tomatoes create a hearty, savory base. The long, slow simmer allows the flavors to develop, making each bite rich and satisfying. You can adjust the heat to your liking by adding more jalapeños or spices. Whether you’re enjoying it after a long hike or around a campfire with friends, this chili will keep you warm and content.

Lodge Camping Dutch Oven BBQ Ribs

BBQ ribs are a camping classic that can be prepared easily using a Lodge Dutch oven. This recipe features tender, fall-off-the-bone ribs coated in a savory BBQ sauce. The Dutch oven helps slow-cook the ribs to perfection, creating a juicy and flavorful dish that will impress your fellow campers. Pair it with some coleslaw or baked beans for a true camping feast.

Ingredients:

• 2 racks baby back ribs
• 1 cup BBQ sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper (optional, for heat)

Instructions:

1. Preheat your Lodge Dutch oven by placing it over medium heat or in the campfire for about 10 minutes.
2. While the Dutch oven is heating, remove the silver skin from the ribs and rub them with olive oil.
3. In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the seasoning mix evenly onto both sides of the ribs.
4. Once the Dutch oven is hot, place the ribs in the pot, stacking them if necessary to fit.
5. Cover the Dutch oven and cook the ribs for 1 ½ to 2 hours, turning the ribs occasionally to ensure even cooking.
6. After the ribs are tender, remove the lid and brush the ribs with BBQ sauce. Return the Dutch oven to the heat for another 15-20 minutes to let the sauce caramelize and form a nice glaze.
7. Remove the ribs from the Dutch oven and let them rest for 5 minutes before cutting them into portions.

Cooking BBQ ribs in a Lodge Dutch oven is an easy way to achieve tender, flavorful ribs while camping. The slow cooking process ensures the meat is juicy and falls off the bone, and the homemade spice rub adds just the right amount of flavor. The BBQ sauce caramelizes beautifully, creating a delicious glaze that makes these ribs irresistible. Whether you’re cooking for a crowd or just indulging in a hearty dinner, these BBQ ribs will make your camping meal unforgettable.

Lodge Camping Dutch Oven Peach Cobbler

Nothing says “camping dessert” like a warm, sweet peach cobbler, and when made in a Lodge Dutch oven, it becomes a perfect ending to your meal. The tender, juicy peaches are topped with a buttery, biscuit-like crust that crisps up beautifully in the Dutch oven. Whether you’re using fresh or canned peaches, this dessert is quick, easy, and sure to satisfy any sweet tooth around the campfire.

Ingredients:

• 4 cups fresh or canned peaches (drained if using canned)
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your Lodge Dutch oven by placing it over medium heat or in the campfire for about 10 minutes.
2. If using fresh peaches, peel and slice them into thick slices. If using canned peaches, drain and rinse them. Place the peaches in the bottom of the Dutch oven, and sprinkle with a little sugar and cinnamon.
3. In a bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Add the milk, melted butter, and vanilla extract, stirring until just combined into a batter.
4. Spoon the batter over the peaches, covering them evenly.
5. Cover the Dutch oven with its lid and bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
6. Serve the peach cobbler warm, optionally topped with whipped cream or vanilla ice cream.

This Dutch oven peach cobbler is a delicious and comforting dessert that’s perfect for camping. The peaches become soft and sweet as they bake, while the biscuit-like topping forms a golden crust that’s just the right amount of crunchy. It’s an easy dessert to throw together with minimal effort, yet the end result feels like a decadent treat after a day outdoors. Whether you use fresh or canned peaches, this cobbler will undoubtedly become a camping favorite that everyone will look forward to.

Lodge Camping Dutch Oven Chicken and Rice

Chicken and rice is a classic and comforting one-pot meal, perfect for camping. Cooking it in a Lodge Dutch oven allows the flavors to meld together beautifully, creating a tender and savory dish that will fill you up after a day outdoors. With juicy chicken thighs, aromatic rice, and flavorful herbs, this dish is easy to make and perfect for feeding a crowd on your camping trip.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 ½ cups long-grain rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 ½ cups chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat your Lodge Dutch oven over medium heat and add the olive oil. Season the chicken thighs with salt, pepper, thyme, and paprika.
2. Brown the chicken thighs on both sides in the Dutch oven for about 5 minutes per side, then remove and set aside.
3. In the same Dutch oven, add the chopped onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened and fragrant.
4. Add the rice, chicken broth, and additional salt and pepper to taste. Stir to combine.
5. Return the chicken thighs to the Dutch oven, nestling them into the rice mixture.
6. Cover the Dutch oven and reduce the heat to low. Let it simmer for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
7. Remove the chicken thighs and fluff the rice with a fork. Serve the chicken over the rice and garnish with fresh parsley if desired.

This chicken and rice recipe is the epitome of comfort food when cooking in the great outdoors. The chicken turns out perfectly tender, while the rice soaks up all the delicious juices and seasonings, making every bite flavorful. It’s a simple yet satisfying meal that requires minimal ingredients and effort, making it ideal for campfire cooking. Whether you’re cooking for a group or just a few, this one-pot wonder is sure to be a hit, providing hearty sustenance after a long day in the wilderness.

Lodge Camping Dutch Oven Beef Stew

Beef stew is the ultimate comfort food, especially when cooked in a Lodge Dutch oven over the campfire. The slow-cooking process results in melt-in-your-mouth tender beef and a rich, savory broth packed with vegetables. This recipe is perfect for a cold evening and is easy to make with simple ingredients. The depth of flavor achieved through slow simmering is unparalleled, making this stew a camping essential.

Ingredients:

• 2 lbs beef stew meat, cut into chunks
• 4 medium potatoes, peeled and chopped
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Heat the Dutch oven over medium heat and add the olive oil. Brown the beef stew meat on all sides, seasoning with salt and pepper. Remove the meat and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
3. Sprinkle the flour into the pot (if using) and stir to create a roux. This will help thicken the stew.
4. Return the beef to the pot and add the beef broth, diced tomatoes, Worcestershire sauce, thyme, and rosemary. Stir to combine.
5. Add the potatoes and carrots, then cover the Dutch oven. Reduce the heat to low and simmer for 1 ½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Taste and adjust seasoning with salt and pepper before serving.

This hearty beef stew is the ultimate meal to enjoy while camping. The slow-cooked beef becomes tender and infused with the rich flavors of the broth, herbs, and vegetables. The potatoes and carrots add a satisfying texture, making it a complete and nourishing meal. Whether you’re cooking for a crowd or simply warming up after a chilly hike, this beef stew will provide comfort and warmth, and it’s simple enough to make on a campfire using a Lodge Dutch oven.

Lodge Camping Dutch Oven Breakfast Skillet

Start your day off right with a hearty breakfast skillet made in your Lodge Dutch oven. Packed with eggs, sausage, potatoes, and cheese, this meal is filling and easy to prepare, making it perfect for camping mornings. It’s one pan, one meal, and full of flavors that will fuel you for a day of adventure. Customize it with your favorite ingredients to make it your own.

Ingredients:

• 4 large eggs
• 2 cups diced potatoes (pre-cooked or raw)
• 1 lb breakfast sausage, crumbled
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Hot sauce or salsa (optional, for serving)

Instructions:

1. Heat the Dutch oven over medium heat and add the olive oil. Cook the breakfast sausage until browned, breaking it up into smaller pieces as it cooks.
2. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened.
3. Add the diced potatoes and cook until they are golden brown and tender, about 10-12 minutes. Season with salt and pepper.
4. Crack the eggs directly over the skillet, making 4 small wells for them. Cover the Dutch oven and cook until the eggs reach your desired level of doneness (about 5-8 minutes for runny yolks, longer for firmer eggs).
5. Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for a couple of minutes.
6. Serve with hot sauce or salsa if desired.

This breakfast skillet is the ultimate camping breakfast, offering a satisfying and savory start to your day. The combination of sausage, potatoes, eggs, and cheese makes for a filling meal that will keep you energized. It’s easy to prepare in your Lodge Dutch oven, and the one-pan cooking makes cleanup a breeze. Whether you’re cooking for a group or just need a quick breakfast for yourself, this meal is guaranteed to make your morning at camp delicious and stress-free.

Note: More recipes are coming soon!