25+ Must-Try Lodge Enameled Dutch Oven Recipes for All Seasons

The Lodge enameled Dutch oven is a kitchen essential that’s perfect for creating rich, flavorful dishes with ease.

Known for its excellent heat retention and even cooking, this versatile piece of cookware can tackle a wide range of recipes, from hearty stews and soups to bread and desserts.

Whether you’re a novice cook or a seasoned chef, the Lodge enameled Dutch oven makes cooking an enjoyable experience with its superior functionality.

In this article, we’ve gathered over 25 delicious recipes that will help you make the most of your Dutch oven.

From savory mains to mouthwatering sides and even decadent desserts, these recipes are designed to deliver deep, rich flavors that will wow your family and friends.

Ready to get cooking? Let’s dive into these amazing Lodge enameled Dutch oven recipes!

25+ Must-Try Lodge Enameled Dutch Oven Recipes for All Seasons

The Lodge enameled Dutch oven is not just for cooking—it’s a gateway to making meals that are rich, comforting, and full of flavor.

Whether you’re slow-cooking a stew, roasting a whole chicken, or baking a loaf of bread, this kitchen tool can handle it all.

The recipes we’ve shared in this article will give you endless opportunities to explore new culinary possibilities.

With the right technique and the best ingredients, your Lodge enameled Dutch oven will be your go-to for crafting mouthwatering meals that everyone will love.

So grab your Dutch oven, gather your ingredients, and start creating memorable meals today!

Rustic No-Knead Artisan Bread

This Rustic No-Knead Artisan Bread is a game-changer for bread lovers. Made with minimal ingredients and effort, this crusty loaf boasts a perfectly golden exterior and a soft, chewy interior. Using a Lodge enameled Dutch oven ensures even baking, trapping steam to create a bakery-quality crust at home. This recipe is perfect for beginners and seasoned bakers alike.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water

Instructions:

1. In a large mixing bowl, combine flour, salt, and yeast. Add warm water and stir until a shaggy dough forms.
2. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours, until it doubles in size.
3. Preheat your oven to 450°F (232°C). Place the Lodge enameled Dutch oven (with its lid) in the oven to preheat for 30 minutes.
4. Meanwhile, turn the dough out onto a floured surface. Shape it into a round loaf, using your hands to tuck the edges underneath. Cover and let rest for 30 minutes.
5. Carefully remove the Dutch oven from the oven and transfer the dough inside. Cover with the lid and bake for 30 minutes.
6. Remove the lid and bake for an additional 10-15 minutes, until the crust is golden brown.
7. Let the bread cool on a wire rack before slicing.

This Rustic No-Knead Artisan Bread is an easy yet rewarding recipe that delivers professional-quality results. Using the Lodge enameled Dutch oven creates an ideal baking environment for a perfectly crusty loaf. Slice it for sandwiches, toast it for breakfast, or enjoy it warm with a pat of butter—it’s versatile and delicious.

Creamy Chicken and Wild Rice Soup

Perfect for chilly days, this Creamy Chicken and Wild Rice Soup is comfort food at its finest. Made in a Lodge enameled Dutch oven, the soup simmers beautifully, allowing the flavors to meld together while the rice cooks to tender perfection. Packed with chicken, vegetables, and a creamy broth, it’s a hearty dish the whole family will love.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup wild rice
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Lodge enameled Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute.
2. Stir in the wild rice and dried thyme, then pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 45-50 minutes, until the rice is tender.
3. Add the shredded chicken to the pot and stir in the heavy cream. Simmer for an additional 5-10 minutes. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs if desired.

This Creamy Chicken and Wild Rice Soup is the epitome of comfort. The Lodge enameled Dutch oven ensures even cooking, making it easy to create a rich and flavorful soup. Whether served as a main course or a starter, this dish is sure to warm hearts and fill bellies.

Dutch Oven Beef Stew

Rich, hearty, and packed with flavor, this Dutch Oven Beef Stew is a classic recipe that never fails to satisfy. The Lodge enameled Dutch oven ensures consistent heat distribution, making it ideal for slow-cooking tender beef and vegetables in a savory, herb-infused broth. It’s a wholesome dish perfect for family dinners or meal prep.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 carrots, cut into chunks
• 3 potatoes, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Toss the beef cubes with flour, salt, and pepper to coat.
2. Heat olive oil in the Lodge enameled Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
3. Lower the heat and sauté the onion and garlic until fragrant. Stir in the tomato paste, rosemary, and thyme.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Add the beef back to the pot, along with the carrots, potatoes, and beef broth.
5. Bring to a boil, then reduce to a simmer. Cover and cook for 2-2.5 hours, stirring occasionally, until the beef is tender.
6. Adjust seasoning with salt and pepper before serving.

This Dutch Oven Beef Stew is a timeless recipe that showcases the versatility of the Lodge enameled Dutch oven. Its slow-cooking capabilities ensure tender meat and perfectly cooked vegetables every time. Serve it with crusty bread for a complete and satisfying meal that feels like a warm hug in a bowl.

Lodge Dutch Oven Baked Mac and Cheese

This Lodge Dutch Oven Baked Mac and Cheese is the ultimate comfort food, with creamy cheese sauce, tender pasta, and a crunchy golden topping. Cooking it in the enameled Dutch oven ensures even heat distribution, creating a perfect bake every time. Ideal for family dinners or potlucks, this dish is indulgent and satisfying.

Ingredients:

• 1 pound elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups milk
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 cup breadcrumbs (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In the Lodge enameled Dutch oven, melt the butter over medium heat. Add the flour, mustard powder, garlic powder, paprika, salt, and pepper, and cook for 1-2 minutes until the mixture becomes bubbly.
4. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
5. Remove from heat and stir in the shredded cheddar cheese, mixing until smooth and fully melted.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. If using breadcrumbs, sprinkle them over the top of the mac and cheese.
8. Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
9. Serve hot, and enjoy!

This Lodge Dutch Oven Baked Mac and Cheese delivers a rich, cheesy experience with the added bonus of a crunchy topping. The enameled Dutch oven locks in heat, ensuring the dish bakes evenly and beautifully. It’s the perfect crowd-pleaser for family meals or gatherings, and its creamy, comforting flavor is sure to leave everyone satisfied.

Lodge Dutch Oven Pot Roast

This Lodge Dutch Oven Pot Roast is the epitome of comfort food, featuring tender beef, root vegetables, and a flavorful broth. Cooking the roast in the enameled Dutch oven ensures that the meat stays moist and juicy while the vegetables absorb all the savory flavors. It’s a dish that’s easy to make and perfect for a family meal or special occasion.

Ingredients:

• 3-4 pound beef chuck roast
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 carrots, cut into large chunks
• 3 potatoes, cut into large chunks
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Heat olive oil in the Lodge enameled Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the Dutch oven on all sides until browned, about 5-6 minutes per side. Remove the roast and set aside.
3. Add the onion, carrots, and potatoes to the pot, and sauté for 3-4 minutes until slightly softened.
4. Stir in the garlic, tomato paste, rosemary, and thyme, cooking for another 2 minutes.
5. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits.
6. Return the roast to the pot, cover, and place it in the oven. Roast for 3-4 hours, until the meat is tender and easily shreds with a fork.
7. Remove the roast from the pot and slice against the grain. Serve with the vegetables and sauce from the Dutch oven.

This Lodge Dutch Oven Pot Roast is a hearty, flavorful dish that’s ideal for a comforting family meal. The Dutch oven ensures the roast stays moist and tender while infusing the vegetables with rich, savory flavor. With minimal effort, you can create a perfect one-pot dinner that will impress anyone around the table.

Lodge Dutch Oven Apple Crisp

This Lodge Dutch Oven Apple Crisp is a delightful dessert that combines tender, cinnamon-spiced apples with a buttery, crumbly topping. Cooking it in the enameled Dutch oven ensures the apples cook evenly and the topping crisps up beautifully. This dessert is perfect for fall or any time you want a warm, comforting treat.

Ingredients:

• 6 cups sliced apples (peeled and cored)
• 1 tablespoon lemon juice
• ¾ cup granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon cornstarch
• 1 cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• ½ teaspoon salt
• ½ cup cold unsalted butter, cut into small cubes

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, nutmeg, and cornstarch until well coated.
3. Transfer the apple mixture to the Lodge enameled Dutch oven.
4. In another bowl, combine the oats, flour, brown sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
5. Sprinkle the oat mixture evenly over the apples.
6. Bake for 45-50 minutes, until the apples are tender and the topping is golden brown.
7. Serve warm, optionally with a scoop of vanilla ice cream.

This Lodge Dutch Oven Apple Crisp is the perfect blend of sweet, tart, and buttery flavors. The Dutch oven ensures even baking, creating a crisp topping and tender apples. It’s a comforting dessert that’s ideal for fall gatherings or any time you crave a warm, homemade treat. With the option of adding ice cream, it’s a dessert everyone will love.

Lodge Dutch Oven Lemon Garlic Chicken

This Lodge Dutch Oven Lemon Garlic Chicken is a flavorful and aromatic dish that’s perfect for a weeknight dinner or special occasions. The chicken is infused with a tangy lemon-garlic marinade, and the enameled Dutch oven helps cook it evenly, ensuring juicy, tender meat and crispy skin. The result is a deliciously savory meal that pairs well with vegetables or your favorite starch.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup chicken broth
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper to create the marinade.
3. Rub the marinade all over the chicken thighs and let them marinate for 20-30 minutes.
4. Heat the Lodge enameled Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear them for about 5 minutes, until the skin is golden and crispy.
5. Flip the chicken thighs over and pour in the chicken broth. Cover the Dutch oven with the lid and transfer it to the preheated oven.
6. Bake for 30-35 minutes, until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
7. Garnish with fresh parsley before serving.

This Lodge Dutch Oven Lemon Garlic Chicken is a vibrant and juicy dish with a delicate balance of tangy, savory flavors. The Dutch oven provides even heat, keeping the chicken tender and juicy while ensuring a crispy skin. This dish is a perfect centerpiece for dinner and can be paired with a side of roasted vegetables or a fresh salad for a complete meal.

Lodge Dutch Oven Beef Chili

This Lodge Dutch Oven Beef Chili is a hearty and flavorful dish that combines tender ground beef, beans, and tomatoes in a spiced, savory broth. Perfect for cold weather or gatherings, the Dutch oven provides an ideal cooking environment for allowing the flavors to meld together, resulting in a rich, comforting chili. Customize it with your favorite toppings, and you’ve got a meal that everyone will enjoy.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups beef broth
• Optional toppings: sour cream, shredded cheese, chopped green onions, cilantro

Instructions:

1. Heat the Lodge enameled Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Remove excess fat if necessary.
2. Add the chopped onion, bell pepper, and garlic, cooking for 4-5 minutes until softened.
3. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and pepper, cooking for 1-2 minutes to toast the spices.
4. Add the diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir to combine and bring the mixture to a simmer.
5. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, allowing the flavors to meld together.
6. Serve with optional toppings such as sour cream, shredded cheese, and fresh cilantro.

This Lodge Dutch Oven Beef Chili is a classic, warming dish packed with bold flavors. The Dutch oven ensures that the beef and beans cook evenly, allowing the spices to infuse throughout. Whether you’re serving it for a cozy weeknight meal or a gathering with friends, this chili will warm you up and satisfy your taste buds.

Lodge Dutch Oven Vegetable Stew

This Lodge Dutch Oven Vegetable Stew is a vibrant, wholesome dish brimming with seasonal vegetables and savory herbs. The Dutch oven’s ability to evenly distribute heat allows for a perfect blend of flavors, creating a comforting and hearty stew. This dish is ideal for vegetarians or anyone looking for a nutritious, satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 zucchini, chopped
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in the Lodge enameled Dutch oven over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the carrots, potatoes, zucchini, and green beans to the pot, stirring to combine.
3. Pour in the diced tomatoes and vegetable broth, followed by the corn, thyme, rosemary, salt, and pepper. Stir well.
4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, until the vegetables are tender and the flavors have melded.
5. Garnish with fresh parsley and serve hot.

This Lodge Dutch Oven Vegetable Stew is a healthy and hearty dish that celebrates the flavors of fresh vegetables. The Dutch oven creates the perfect environment for slow-cooking, making the vegetables tender and allowing the seasonings to enhance each bite. It’s a comforting and nutritious meal that’s perfect for any time of year and can be served as a main dish or a side.

Lodge Dutch Oven Shrimp and Grits

Lodge Dutch Oven Shrimp and Grits brings a southern classic to life with creamy, flavorful grits and succulent shrimp. The Dutch oven allows for perfectly cooked shrimp and a rich, velvety sauce that complements the grits. This dish is perfect for a family dinner, special occasion, or any time you want to enjoy a comforting, gourmet meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cups water
• 1 cup stone-ground grits
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring the water to a boil in the Lodge enameled Dutch oven. Stir in the grits, reduce the heat to low, and cook, stirring occasionally, for about 20 minutes, until the grits are soft and creamy. Add butter, heavy cream, and cheese, stirring until smooth. Set aside and keep warm.
2. In a separate skillet, heat olive oil over medium-high heat. Add the onion, bell pepper, and garlic, and sauté for about 3-4 minutes until softened.
3. Add the shrimp to the skillet, seasoning with smoked paprika, Cajun seasoning, salt, and pepper. Cook for 3-4 minutes, turning the shrimp until they are pink and cooked through.
4. Spoon the creamy grits onto plates and top with the sautéed shrimp mixture.
5. Garnish with fresh parsley and serve.

This Lodge Dutch Oven Shrimp and Grits recipe combines the best of southern cuisine, offering creamy grits and perfectly seasoned shrimp. The Dutch oven ensures that both the grits and the shrimp come out tender and flavorful. This dish is a showstopper for any occasion, making it perfect for a special dinner or simply when you’re craving a delicious, hearty meal.

Lodge Dutch Oven Roast Chicken with Root Vegetables

Lodge Dutch Oven Roast Chicken with Root Vegetables is the perfect one-pot meal for a cozy dinner. The enameled Dutch oven retains heat evenly, ensuring that the chicken comes out tender and juicy, while the root vegetables become perfectly roasted and flavorful. This recipe is a great way to enjoy a hearty, comforting meal with minimal cleanup.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 onion, quartered
• 1 lemon, halved
• 3 cloves garlic, smashed

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken with olive oil and season with thyme, rosemary, garlic powder, salt, and pepper. Place the lemon halves and smashed garlic inside the chicken cavity.
3. Place the chicken in the Lodge enameled Dutch oven, breast side up. Arrange the carrots, potatoes, parsnips, and onion around the chicken.
4. Roast the chicken for 1 ½ to 2 hours, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender, stirring the vegetables halfway through.
5. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

This Lodge Dutch Oven Roast Chicken with Root Vegetables is an easy and satisfying meal with tender chicken and perfectly caramelized vegetables. The Dutch oven allows the chicken to cook evenly, while the vegetables soak up all the savory juices, making for a comforting and delicious one-pot dinner. It’s perfect for a Sunday dinner or any time you want a hassle-free meal that doesn’t sacrifice flavor.

Lodge Dutch Oven Pulled Pork

This Lodge Dutch Oven Pulled Pork recipe creates a melt-in-your-mouth, tender pork roast infused with smoky and tangy flavors. Cooking the pork in the Dutch oven allows the meat to become incredibly tender, making it perfect for sandwiches, tacos, or as a stand-alone dish. With a flavorful rub and slow cooking, this recipe is a hit at any gathering.

Ingredients:

• 3-4 pound pork shoulder (bone-in or boneless)
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (optional)
• 1 tablespoon mustard (optional)

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, salt, and pepper to create a rub.
3. Rub the seasoning mixture all over the pork shoulder.
4. Heat olive oil in the Lodge enameled Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.
5. Remove the pork and set aside. Add apple cider vinegar, chicken broth, Worcestershire sauce, hot sauce, and mustard (if using) to the Dutch oven, scraping up any browned bits from the bottom.
6. Return the pork to the pot, cover with the lid, and place in the preheated oven. Cook for 4-5 hours, or until the pork is tender and easily shreds with a fork.
7. Remove the pork from the Dutch oven and shred using two forks. Serve on buns, tacos, or with your favorite side.

This Lodge Dutch Oven Pulled Pork is incredibly tender and flavorful, with a perfect balance of smoky, sweet, and tangy flavors. The slow cooking in the Dutch oven allows the meat to become fall-apart tender, making it ideal for a variety of dishes. Whether you serve it in sandwiches, tacos, or as a main dish with sides, this pulled pork will be a crowd favorite at any meal.

Lodge Dutch Oven Beef Stew

This hearty Lodge Dutch Oven Beef Stew is a comforting, savory dish packed with tender chunks of beef, potatoes, carrots, and peas. The long, slow simmering in the Dutch oven allows the flavors to meld together, resulting in a rich and flavorful broth that enhances the natural sweetness of the vegetables. This classic stew is perfect for colder months and makes a satisfying meal for family gatherings.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into chunks
• Salt and pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 1 cup green peas (frozen or fresh)
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons dried thyme
• 1 teaspoon rosemary
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons flour (for thickening)

Instructions:

1. Heat olive oil in the Lodge enameled Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Remove the beef and set aside.
2. Add the chopped onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Stir in the tomato paste and cook for 1-2 minutes.
4. Return the beef to the Dutch oven, along with the carrots, potatoes, peas, beef broth, wine (if using), thyme, rosemary, and bay leaf.
5. Bring the mixture to a simmer, then cover and cook on low for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
6. In a small bowl, mix the flour with a bit of water to make a slurry. Stir it into the stew to thicken the broth and simmer for an additional 15-20 minutes.
7. Remove the bay leaf before serving.

This Lodge Dutch Oven Beef Stew is the epitome of comfort food. The tender beef, flavorful broth, and perfectly cooked vegetables make for a meal that’s satisfying and filling. The Dutch oven ensures that the ingredients cook evenly, resulting in a rich and hearty stew. Perfect for a cozy dinner or for meal prepping, this dish is sure to become a favorite for all seasons.

Lodge Dutch Oven Mac and Cheese

This Lodge Dutch Oven Mac and Cheese recipe is a creamy, cheesy, and indulgent dish that will please both kids and adults alike. The Dutch oven’s even heat distribution allows the cheese sauce to melt perfectly, ensuring every bite is rich and smooth. It’s a great side dish or a comforting main course, ideal for family gatherings, potlucks, or casual dinners.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• Salt and pepper to taste
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In the Lodge enameled Dutch oven, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
4. Gradually whisk in the milk and heavy cream, cooking until the sauce thickens, about 5-7 minutes.
5. Lower the heat and stir in the cheddar and Gruyère cheese until melted and smooth. Season with salt, pepper, mustard powder, and garlic powder.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. (Optional) Top with breadcrumbs for a crunchy topping and bake for 15-20 minutes until the top is golden and bubbly.
8. Serve hot and enjoy.

This Lodge Dutch Oven Mac and Cheese is the ultimate comfort food, with a creamy cheese sauce that coats every noodle perfectly. The Dutch oven helps create a smooth and even melt of the cheese, ensuring each bite is decadent. Whether you’re serving it as a side dish or as a main course, this mac and cheese is sure to be a hit at your next family meal or gathering.

Lodge Dutch Oven Chicken and Rice

Lodge Dutch Oven Chicken and Rice is a one-pot wonder that combines tender, seasoned chicken with flavorful rice and vegetables. The Dutch oven locks in moisture, keeping the chicken juicy while the rice absorbs all the savory flavors from the broth and spices. This dish is simple to make, requires minimal ingredients, and is a satisfying meal for any night of the week.

Ingredients:

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

Instructions:

1. Heat olive oil in the Lodge enameled Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, and sear them skin-side down for 4-5 minutes, until golden and crispy. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, bell pepper, and garlic to the Dutch oven and cook for 3-4 minutes, until softened.
3. Stir in the rice, chicken broth, paprika, oregano, and cumin. Bring the mixture to a simmer.
4. Return the chicken to the Dutch oven, skin-side up, and cover with the lid. Lower the heat and simmer for 25-30 minutes, until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).
5. (Optional) Stir in the peas for the last 5 minutes of cooking.
6. Garnish with fresh cilantro before serving.

This Lodge Dutch Oven Chicken and Rice is a flavorful, simple, and satisfying meal that brings everything together in one pot. The chicken remains moist and tender while the rice cooks perfectly, absorbing all the spices and broth. This dish is ideal for busy weeknights when you want a filling meal with minimal cleanup. Enjoy the comforting combination of savory chicken and rice in every bite.

Note: More recipes are coming soon!