30+ Hearty Martha Stewart Dutch Oven Recipes That Will Wow Your Family

Martha Stewart is renowned for her timeless cooking techniques and delicious, approachable recipes, and when it comes to cooking with a Dutch oven, she truly shines.

The Dutch oven is a versatile kitchen tool, perfect for slow cooking, braising, simmering, and even baking. Whether you’re cooking a comforting stew, a hearty roast, or a decadent dessert, a Dutch oven can help you create flavorful dishes with minimal effort.

In this blog article, we’ve gathered 30+ Martha Stewart Dutch oven recipes that are ideal for any occasion. From cozy family dinners to festive gatherings, these recipes showcase the full potential of the Dutch oven.

The dishes are easy to follow, packed with vibrant flavors, and designed to make your time in the kitchen a breeze. Get ready to discover your next favorite recipe that will impress your family and friends!

30+ Hearty Martha Stewart Dutch Oven Recipes That Will Wow Your Family

Cooking with a Dutch oven is a game-changer, especially when you have Martha Stewart’s trusted recipes to guide you.

Whether you’re looking to make a savory braised lamb, a flavorful chicken stew, or a decadent dessert, these 30+ Martha Stewart Dutch oven recipes provide an array of options to suit any occasion.

The versatility and durability of the Dutch oven, combined with Martha’s expertise, will help you create dishes that are not only delicious but also simple to prepare.

So, gather your ingredients, heat up your Dutch oven, and start cooking—these recipes are sure to become household favorites!

Dutch Oven Chicken and Vegetable Stew

This hearty and comforting Dutch oven chicken and vegetable stew from Martha Stewart combines tender chicken, fresh vegetables, and a savory broth. It’s the perfect one-pot meal for a cozy evening, rich in flavor and nutrients. The beauty of this recipe is its simplicity, making it ideal for busy weeknights or a family dinner.

Ingredients:

• 1 whole chicken (about 4 pounds), cut into 8 pieces
• 1 tablespoon olive oil
• 2 onions, chopped
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 3 cloves garlic, minced
• 1 tablespoon thyme leaves
• 1 bay leaf
• 6 cups chicken broth
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden brown, about 6–8 minutes per side. Remove and set aside.
2. In the same pot, add onions, carrots, and parsnips. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add garlic, thyme, and bay leaf. Stir and cook for 1 more minute.
4. Return the chicken pieces to the pot and pour in the chicken broth. Bring to a simmer, then reduce the heat and cover. Let the stew cook for 45 minutes or until the chicken is fully cooked and tender.
5. Add frozen peas and cook for an additional 5 minutes. Taste and adjust seasoning with salt and pepper.
6. Garnish with fresh parsley before serving.

This Dutch oven chicken and vegetable stew is a flavorful, wholesome dish perfect for any family meal. It’s packed with nutritious ingredients and easily customizable by adding other root vegetables like turnips or sweet potatoes. The long, slow simmering process ensures all the flavors meld beautifully, making it a satisfying meal to enjoy any time of year.

Dutch Oven Beef Pot Roast

Martha Stewart’s Dutch oven beef pot roast recipe is a crowd-pleaser that promises juicy, tender beef slow-cooked to perfection. The savory aroma and melt-in-your-mouth beef are complemented by a medley of vegetables. It’s a wonderful dish for entertaining or a Sunday family dinner, offering the comfort of a classic pot roast with a modern twist.

Ingredients:

• 3–4 lb boneless chuck roast
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 onions, quartered
• 3 carrots, peeled and cut into chunks
• 3 potatoes, peeled and halved
• 1 cup red wine
• 2 cups beef broth
• 3 cloves garlic, smashed
• 2 sprigs rosemary
• 2 sprigs thyme

Instructions:

1. Preheat your oven to 325°F (165°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until golden brown, about 4–5 minutes per side. Remove the roast and set it aside.
2. In the same pot, add the onions, carrots, and potatoes. Cook for 3–4 minutes until slightly browned.
3. Add the garlic, rosemary, and thyme, stirring for 1 minute until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Pour in the beef broth and return the roast to the Dutch oven.
5. Cover and transfer the pot to the preheated oven. Roast for 3–4 hours, or until the meat is fork-tender and the vegetables are cooked through.
6. Remove the roast from the pot and let it rest for 10 minutes before slicing. Serve the roast with the vegetables and spoon some of the cooking liquid over the top.

This Dutch oven beef pot roast is a staple in any comfort food lover’s kitchen. The slow cooking method ensures a succulent roast with rich, flavorful juices that infuse the vegetables. Whether you’re cooking for a special occasion or just a cozy family dinner, this recipe is sure to impress with its deep, savory flavors and melt-in-your-mouth tenderness.

Dutch Oven Artisan Bread

Martha Stewart’s Dutch oven artisan bread is a no-knead masterpiece that yields a golden, crispy crust with a soft and chewy interior. The simplicity of the ingredients—flour, yeast, water, and salt—combined with the magic of slow baking in a Dutch oven, creates a rustic, bakery-quality loaf. Perfect for beginners and experienced bakers alike, this recipe is sure to elevate your bread-baking game.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon active dry yeast
• 1 ½ cups warm water
• Cornmeal, for dusting

Instructions:

1. In a large bowl, combine the flour, salt, and yeast. Add the warm water and stir until a sticky dough forms. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12–18 hours, or until it has doubled in size and is bubbly.
2. Preheat the oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to preheat for 30 minutes.
3. Once the dough has risen, gently turn it out onto a floured surface. Shape the dough into a ball and let it rest for 30 minutes.
4. Remove the hot Dutch oven from the oven and carefully transfer the dough into it. Sprinkle cornmeal on the bottom of the pot before placing the dough inside.
5. Cover the Dutch oven and bake the bread for 30 minutes. Then, uncover and bake for an additional 15–20 minutes until the crust is deep golden brown.
6. Let the bread cool on a wire rack before slicing.

This Dutch oven artisan bread is a game-changer for anyone looking to bake fresh, rustic bread at home. The slow-rise method results in an incredibly flavorful and chewy crumb, with a crust that’s perfectly crisp. Ideal for serving with soups, stews, or just with a smear of butter, this easy yet impressive bread will soon become a favorite in your kitchen.

Dutch Oven Lamb Shanks with Red Wine Sauce

Martha Stewart’s Dutch oven lamb shanks with red wine sauce brings together tender lamb and rich, savory flavors. The slow cooking process in a Dutch oven allows the lamb shanks to become incredibly tender, while the red wine and herbs create a flavorful sauce that complements the meat perfectly. This dish is ideal for a special dinner or holiday meal.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 onions, sliced
• 3 carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 bay leaf

Instructions:

1. Preheat the oven to 325°F (165°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper and sear them on all sides until golden brown, about 8–10 minutes. Remove the lamb and set aside.
2. In the same pot, add onions, carrots, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for 1 minute, then pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Add the beef broth, rosemary, thyme, and bay leaf.
4. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer, cover, and place the Dutch oven in the oven.
5. Roast for 2–2.5 hours, or until the lamb is fork-tender and falling off the bone. Remove the lamb shanks and set aside.
6. To finish the sauce, place the pot over medium heat on the stove and cook the liquid for about 10–15 minutes until it thickens. Season with additional salt and pepper as needed.
7. Serve the lamb shanks with the red wine sauce poured over the top.

This Dutch oven lamb shanks with red wine sauce is a luxurious yet straightforward dish that’s perfect for impressing guests or celebrating a special occasion. The slow braising process ensures the lamb is incredibly tender and full of flavor. The rich red wine sauce adds a layer of depth to the dish, making it a memorable and satisfying meal for any gourmet enthusiast.

Dutch Oven Vegetarian Chili

Martha Stewart’s Dutch oven vegetarian chili is a healthy, hearty, and comforting meal that’s full of flavor and packed with vegetables and legumes. Perfect for a cozy night in or as a crowd-pleasing dish at gatherings, this chili is versatile and can be enjoyed by vegetarians and meat-eaters alike. The Dutch oven allows the flavors to meld together beautifully.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 zucchinis, chopped
• 3 cloves garlic, minced
• 1 cup dried kidney beans (or 2 cans, drained and rinsed)
• 1 can diced tomatoes (28 ounces)
• 1 can tomato paste (6 ounces)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and freshly ground black pepper, to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and zucchini. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.
2. Add the garlic, chili powder, cumin, and smoked paprika. Stir for 1 minute until fragrant.
3. Stir in the kidney beans, diced tomatoes, tomato paste, vegetable broth, and salt and pepper. Bring the chili to a simmer, then cover and let it cook for 45 minutes to 1 hour, stirring occasionally.
4. Add the corn kernels during the last 10 minutes of cooking.
5. Taste and adjust seasoning, adding more salt, pepper, or chili powder if desired.
6. Serve the chili hot, garnished with fresh cilantro.

This Dutch oven vegetarian chili is a wonderfully satisfying meal, perfect for those looking for a wholesome, plant-based dish. The combination of beans, vegetables, and aromatic spices creates a complex flavor profile, while the Dutch oven allows the ingredients to cook together, deepening the flavors. Whether enjoyed on its own or served with cornbread, this chili is sure to become a favorite in your household.

Dutch Oven Pork Tenderloin with Apples and Onions

Martha Stewart’s Dutch oven pork tenderloin with apples and onions is a simple yet elegant dish that showcases the natural sweetness of the apples paired with savory pork. The slow roasting in the Dutch oven ensures that the pork tenderloin is juicy and tender, while the apples and onions cook down into a flavorful accompaniment that adds depth to the dish.

Ingredients:

• 2 pork tenderloins (about 1 pound each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 apples, peeled, cored, and sliced
• 1 large onion, sliced
• 2 tablespoons Dijon mustard
• 1/2 cup chicken broth
• 1 tablespoon fresh thyme leaves

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the pork tenderloins with salt and pepper, then sear them in the hot oil until browned on all sides, about 6–8 minutes. Remove the pork and set aside.
2. In the same pot, add the apples and onions. Cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the Dijon mustard and chicken broth, then return the pork tenderloins to the pot, placing them on top of the apple and onion mixture. Sprinkle the thyme leaves over the pork.
4. Cover the Dutch oven and transfer to the oven. Roast for 25–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
5. Remove the pork from the pot and let it rest for 10 minutes before slicing.
6. Serve the pork tenderloin with the apple and onion mixture spooned over the top.

This Dutch oven pork tenderloin with apples and onions is a delicious and comforting dish that’s perfect for a family dinner or special occasion. The sweetness of the apples complements the savory pork beautifully, creating a balanced and flavorful meal. With the Dutch oven method, everything cooks evenly, resulting in a perfectly tender roast every time. It’s a must-try recipe for pork lovers and anyone seeking an easy yet impressive main course.

Dutch Oven Braised Short Ribs

Martha Stewart’s Dutch oven braised short ribs are a rich, savory dish that’s perfect for cold weather or any time you want to enjoy a melt-in-your-mouth meal. The slow braising process results in tender meat that falls off the bone, while the aromatic vegetables and red wine create a deep, flavorful sauce. This dish is perfect for a special occasion or a family dinner.

Ingredients:

• 4 bone-in beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 3 cups beef broth
• 2 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• 1 tablespoon tomato paste

Instructions:

1. Preheat the oven to 350°F (175°C). Season the short ribs generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 10 minutes. Remove the ribs and set aside.
2. In the same Dutch oven, add the onions, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for another minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pot.
4. Add the beef broth, thyme, rosemary, bay leaf, and return the short ribs to the pot. Bring the mixture to a simmer.
5. Cover the Dutch oven and transfer it to the oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
6. Remove the short ribs from the pot and set aside. Discard the herb sprigs and bay leaf. Bring the braising liquid to a simmer on the stovetop and cook for 10–15 minutes until the sauce thickens slightly.
7. Serve the short ribs with the braising sauce spooned over the top.

Dutch oven braised short ribs are a comforting, rich dish that never fails to impress. The long braising time ensures that the meat becomes incredibly tender, while the combination of red wine and vegetables creates a luxurious sauce that adds depth and complexity to the dish. Whether served over mashed potatoes, polenta, or with crusty bread, this dish is sure to be a family favorite and a crowd-pleaser at any gathering.

Dutch Oven Baked Chicken with Vegetables

Martha Stewart’s Dutch oven baked chicken with vegetables is an easy, one-pot meal that’s perfect for busy weeknights or Sunday dinners. The chicken is roasted to perfection, with crispy skin and juicy meat, while the vegetables soak up all the flavorful juices from the chicken as it cooks. The Dutch oven helps create an evenly cooked meal with minimal effort.

Ingredients:

• 1 whole chicken (about 4 pounds)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 tablespoons fresh rosemary, chopped
• 1 lemon, halved
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 425°F (220°C). Season the chicken generously with salt and pepper. Stuff the cavity with the rosemary and lemon halves.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the chicken, breast-side down, and sear until golden brown, about 5–7 minutes. Flip the chicken over so the breast side is facing up.
3. Arrange the carrots, potatoes, onion, and garlic around the chicken in the Dutch oven. Pour the chicken broth around the vegetables.
4. Cover the Dutch oven with a lid and place it in the oven. Roast for 1 hour, then uncover the Dutch oven and continue roasting for an additional 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
5. Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables and spoon some of the cooking juices over the top.

This Dutch oven baked chicken with vegetables is a comforting, fuss-free dish that brings warmth and satisfaction to any meal. The vegetables become tender and flavorful as they cook in the chicken’s juices, while the chicken remains moist with perfectly crispy skin. It’s an easy, no-fuss meal that can be enjoyed by the whole family and makes for a delicious weeknight dinner or a simple Sunday feast.

Dutch Oven Mushroom Risotto

Martha Stewart’s Dutch oven mushroom risotto is a creamy, comforting dish that’s perfect for mushroom lovers. The earthy mushrooms and rich stock infuse the rice with deep, savory flavors, while the slow cooking in a Dutch oven creates a perfectly creamy texture. This dish is a great side or can stand alone as a vegetarian main course.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound mixed mushrooms (cremini, shiitake, or button), sliced
• 1 small onion, chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the butter and olive oil in a large Dutch oven over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 10 minutes.
2. Add the chopped onion and cook until softened, about 5 minutes. Stir in the Arborio rice and cook for 2 minutes until the rice is lightly toasted.
3. Pour in the white wine and cook, stirring constantly, until it has mostly evaporated.
4. Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is tender and creamy.
5. Stir in the Parmesan cheese and season with salt and pepper to taste. If the risotto is too thick, add more broth to reach your desired consistency.
6. Garnish with fresh parsley and serve immediately.

This Dutch oven mushroom risotto is a creamy, comforting dish that brings out the earthy richness of the mushrooms while delivering a smooth, velvety texture from the Arborio rice. The Dutch oven method ensures even cooking, allowing the rice to absorb the flavors of the broth and mushrooms slowly. This dish is perfect as a side or a main course and will impress guests with its depth of flavor and creamy consistency.

Dutch Oven Beef Stew

Martha Stewart’s Dutch oven beef stew is a hearty and warming meal that’s perfect for cold days. The tender chunks of beef are slow-cooked in a flavorful broth with a medley of root vegetables, creating a comforting dish that’s both filling and full of deep flavors. The Dutch oven ensures that the beef stays tender and the vegetables absorb all the rich flavors of the stew.

Ingredients:

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cut into cubes
• 2 parsnips, peeled and sliced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 325°F (163°C). Heat vegetable oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches until all sides are seared, about 8–10 minutes. Remove the beef and set aside.
2. In the same Dutch oven, add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the tomato paste, cooking for another minute. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 2–3 minutes.
4. Add the beef broth, thyme, bay leaves, and return the browned beef to the pot. Bring the mixture to a boil.
5. Cover the Dutch oven and transfer it to the oven. Braise for 1.5 to 2 hours, or until the beef is tender.
6. Add the carrots, potatoes, and parsnips to the pot and return it to the oven. Cook for an additional 45 minutes, or until the vegetables are tender.
7. Remove the bay leaves and discard. Taste and adjust seasoning with salt and pepper.
8. Serve the stew hot, garnished with fresh parsley.

This Dutch oven beef stew is the ultimate comfort food. The slow braising process in the Dutch oven ensures that the beef becomes perfectly tender, while the root vegetables soak up the rich broth. It’s a filling, nutritious meal that’s perfect for family dinners or as a make-ahead dish. The deep, savory flavors of the stew will warm you up on the coldest days and provide a sense of home-cooked satisfaction.

Dutch Oven Ratatouille

Martha Stewart’s Dutch oven ratatouille is a colorful and healthy dish that highlights the flavors of summer vegetables. The vegetables—eggplant, zucchini, bell peppers, and tomatoes—are cooked slowly together in a rich tomato sauce, resulting in a flavorful, vegetable-packed stew. This is a great dish to serve as a side or a vegetarian main course.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 2 bell peppers (any color), chopped
• 4 large tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• Fresh basil, chopped, for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced eggplant and cook for 5–7 minutes, stirring occasionally, until it begins to soften.
3. Stir in the zucchini, bell peppers, and tomatoes. Cook for an additional 5 minutes, stirring occasionally.
4. Add the tomato paste, thyme, oregano, salt, and pepper. Mix well to combine, and cook for another 5 minutes until the vegetables start to release their juices.
5. Reduce the heat to low, cover the Dutch oven, and simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. Adjust the seasoning with more salt and pepper, if needed.
7. Garnish with fresh basil before serving.

This Dutch oven ratatouille is a healthy, vibrant dish that makes the most of seasonal vegetables. Cooking it slowly in the Dutch oven brings out the natural sweetness of the vegetables while allowing the herbs and tomato paste to infuse the dish with flavor. It’s a great way to enjoy a plant-based meal, and it pairs beautifully with rice, couscous, or crusty bread. Whether as a main or a side, it’s sure to be a hit at the dinner table.

Dutch Oven Pork Tenderloin with Apples and Onions

Martha Stewart’s Dutch oven pork tenderloin with apples and onions is a succulent dish that balances the savory flavor of pork with the sweetness of apples and caramelized onions. The Dutch oven allows the pork to cook evenly and retain its juiciness, while the apples and onions create a flavorful accompaniment. This dish is perfect for a fall dinner or special occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 (1.5-pound) pork tenderloin
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 2 apples, peeled and sliced
• 1 large onion, sliced
• 1/2 cup chicken broth
• 2 tablespoons fresh sage, chopped
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). Season the pork tenderloin with salt and pepper, then rub with Dijon mustard.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 5–7 minutes. Remove the pork from the Dutch oven and set aside.
3. Add the sliced apples and onions to the same Dutch oven, cooking until softened and caramelized, about 5–7 minutes.
4. Pour in the chicken broth and bring to a simmer. Stir in the fresh sage and apple cider vinegar.
5. Return the pork tenderloin to the pot, nestling it among the apples and onions. Cover the Dutch oven and transfer it to the oven.
6. Roast for 25–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7. Remove the pork from the Dutch oven and let it rest for 5 minutes before slicing.
8. Serve the sliced pork with the apples and onions, spooning some of the cooking juices over the top.

Dutch oven pork tenderloin with apples and onions is a delicious, balanced meal that combines savory, sweet, and tangy flavors. The tender pork, paired with the caramelized apples and onions, creates a comforting and festive dish that is perfect for any occasion. The Dutch oven ensures that the pork stays juicy while infusing it with the flavors of the apples and herbs. This dish pairs beautifully with mashed potatoes or a green salad for a complete meal.

Dutch Oven Chicken Cacciatore

Martha Stewart’s Dutch oven chicken cacciatore is a rustic, Italian-inspired dish filled with tender chicken, tomatoes, bell peppers, onions, and olives. The slow-cooked sauce, infused with garlic, herbs, and a splash of red wine, brings out a depth of flavor that complements the chicken beautifully. This is a perfect one-pot meal for a cozy family dinner or entertaining guests.

Ingredients:

• 1 whole chicken, cut into 8 pieces (or 8 bone-in chicken thighs)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 cup dry red wine
• 2 cups canned crushed tomatoes
• 1/2 cup Kalamata olives, pitted and halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Season the chicken pieces with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken pieces on all sides, about 8–10 minutes. Once browned, remove the chicken from the pot and set aside.
3. In the same Dutch oven, add the chopped onion and red bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the red wine, scraping the bottom of the Dutch oven to release any browned bits. Let the wine simmer for 3–5 minutes.
5. Stir in the crushed tomatoes, olives, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
6. Return the chicken to the Dutch oven, skin side up. Cover and transfer to the oven. Bake for 45–50 minutes, or until the chicken is cooked through and tender.
7. Garnish with fresh parsley before serving.

This Dutch oven chicken cacciatore is a hearty and flavorful dish that transports you straight to the heart of Italy. The slow-cooked sauce is rich with the taste of tomatoes, olives, and herbs, making it the perfect complement to the tender, juicy chicken. The versatility of this dish allows you to serve it with pasta, polenta, or crusty bread to soak up the delicious sauce. It’s a comforting meal that’s sure to become a family favorite.

Dutch Oven Braised Lamb Shanks

Martha Stewart’s Dutch oven braised lamb shanks are a luxurious yet simple dish that turns humble cuts of meat into something spectacular. Braising the lamb slowly in red wine, broth, and aromatic vegetables results in melt-in-your-mouth tenderness and a deep, savory flavor. This dish is ideal for a special occasion or a cozy, indulgent dinner.

Ingredients:

• 4 lamb shanks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat the oven to 325°F (163°C). Season the lamb shanks generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 10 minutes. Once browned, remove them from the pot and set aside.
3. In the same Dutch oven, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, until softened.
4. Stir in the tomato paste and cook for another minute. Pour in the red wine and bring to a simmer. Let it cook for 5 minutes to reduce slightly.
5. Add the beef broth, rosemary, thyme, bay leaves, and return the lamb shanks to the Dutch oven. Bring the liquid to a simmer.
6. Cover the Dutch oven with a tight-fitting lid and transfer it to the oven. Braise for 2 to 2.5 hours, or until the lamb is fork-tender.
7. Remove the lamb shanks from the pot and discard the herbs and bay leaves. If desired, reduce the braising liquid on the stovetop for 5–10 minutes to intensify the flavor.
8. Serve the lamb shanks with the braising liquid poured over them.

Dutch oven braised lamb shanks are the perfect dish for a special meal or holiday gathering. The slow braising process results in incredibly tender meat that falls off the bone, while the rich sauce provides a luxurious finish. The addition of red wine and fresh herbs elevates the flavor, making it a memorable dish that will leave your guests raving. Pair it with mashed potatoes or couscous to soak up the flavorful sauce.

Dutch Oven Vegetable Soup

Martha Stewart’s Dutch oven vegetable soup is a healthy, vibrant, and satisfying dish filled with a variety of fresh vegetables and hearty beans. The Dutch oven helps meld the flavors of the vegetables and herbs, creating a wholesome and delicious soup that is perfect for a light lunch or dinner. Packed with nutrients and flavor, this soup is both comforting and nourishing.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cups chopped tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the zucchini, yellow squash, and chopped tomatoes. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, cannellini beans, thyme, and basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30–40 minutes, or until the vegetables are tender.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Dutch oven vegetable soup is the perfect dish to enjoy year-round. It’s light, yet hearty, and packed with fresh, vibrant vegetables that provide plenty of fiber and nutrients. The long, slow cooking process in the Dutch oven allows the flavors to deepen and meld together beautifully. It’s an easy-to-make, comforting soup that’s sure to please vegetarians and meat-eaters alike. Pair it with a slice of crusty bread for a satisfying meal.

Note: More recipes are coming soon!