If you’ve got a Dutch oven, you’ve basically got dinner insurance. From slow-simmered stews and fall-apart roasts to no-knead bread and even dessert, this one pot can do almost everything.

This guide gives you:

• Dutch oven basics (sizes, heat, and tips)
• 12 full recipes with ingredients + step-by-step instructions
• 20 more quick Dutch oven ideas to keep you inspired all year

Dutch Oven Basics (Read This First)

What is a Dutch oven best for?

• Low, slow cooking: stews, braises, chili, soups
• Oven bakes: casseroles, baked pasta, bread
• One-pot meals: sear → simmer → bake all in the same pot

What size Dutch oven do I need?

• 4–5 quarts: ideal for 2–4 people, soups, chili
• 5½–7 quarts: sweet spot for most families and recipes
• 7+ quarts: great for big batches, bone-in roasts, whole chickens

Can my Dutch oven go in the oven?

Most enameled and bare cast-iron Dutch ovens are oven-safe to high temps, but:

• Check the lid knob rating (some are only safe to 375–400°F).
• When in doubt, bake at 450°F or lower and avoid broiling with the lid on.

Comfort Stews & Soups

1. Classic Dutch Oven Beef Stew

Serves 6–8

Rich, hearty, and perfect for cold nights.

Ingredients

• 2 lb beef chuck, cut into 1½-inch cubes
• 2 tbsp flour
• 1½ tsp salt, divided
• 1 tsp black pepper, divided
• 3 tbsp olive oil, divided
• 1 large yellow onion, chopped
• 3 carrots, peeled & sliced into ½-inch rounds
• 2 ribs celery, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine (or extra broth)
• 4 cups beef broth
• 1 tbsp Worcestershire sauce (optional but nice)
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 lb baby potatoes, halved
• 1 cup frozen peas
• Chopped fresh parsley, for serving

Instructions

1. Season & sear beef
   • Pat beef dry. Toss with flour, 1 tsp salt, and ½ tsp pepper.
   • Heat 2 tbsp oil in Dutch oven over medium-high heat.
   • Sear beef in 2–3 batches until deeply browned (5–7 minutes per batch). Add more oil if needed. Transfer to a plate.
2. Build the flavor base
   • Lower heat to medium. Add remaining 1 tbsp oil, onion, carrots, and celery.
   • Cook 6–8 minutes, scraping up browned bits, until softened.
   • Stir in garlic and tomato paste; cook 1 minute.
3. Deglaze
   • Pour in wine, scraping the bottom. Simmer 2–3 minutes to reduce slightly.
4. Simmer low & slow
   • Return beef and any juices to the pot.
   • Add broth, Worcestershire, bay leaf, thyme, remaining ½ tsp salt and ½ tsp pepper.
   • Bring to a gentle simmer, cover with lid, and cook on low or in a 325°F (160°C) oven for 1½ hours.
5. Add potatoes
   • Stir in potatoes. Cover and cook another 30–40 minutes, until beef and potatoes are tender.
6. Finish
   • Stir in peas and simmer 5 minutes. Adjust salt & pepper.
   • Remove bay leaf, sprinkle with parsley, and serve with crusty bread.

2. Creamy Chicken Orzo Soup

Serves 6

A cozy, chicken-and-rice vibe, but with quick-cooking orzo.

Ingredients

• 2 tbsp butter or olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1½ lb boneless, skinless chicken thighs (or breasts)
• 8 cups chicken broth
• 1 cup dry orzo
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• ¾–1 tsp salt (to taste)
• ½ tsp black pepper
• ½ cup heavy cream or half-and-half
• Juice of ½ lemon
• Fresh parsley or dill, chopped, for serving

Instructions

1. Sauté veggies
   • Melt butter in Dutch oven over medium heat.
   • Add onion, carrots, and celery; cook 6–8 minutes, until softened.
   • Stir in garlic; cook 1 minute.
2. Add chicken & broth
   • Nestle chicken into the vegetables.
   • Add broth, thyme, oregano, bay leaf, salt, and pepper.
   • Bring to a boil, then reduce to a gentle simmer. Cover and cook 20 minutes, until chicken is cooked through.
3. Shred chicken
   • Transfer chicken to a plate and shred with two forks.
4. Cook orzo
   • Bring soup back to a low boil. Stir in orzo and cook uncovered 8–10 minutes, stirring occasionally so it doesn’t stick.
5. Finish soup
   • Return shredded chicken to pot.
   • Stir in cream and lemon juice. Adjust seasoning.
   • Remove bay leaf, garnish with herbs, and serve.

3. Smoky One-Pot Chili (Beef or Turkey)

Serves 6–8

Thick, hearty chili that simmers beautifully in a Dutch oven.

Ingredients

• 2 tbsp olive oil
• 1½ lb ground beef or turkey
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• 1 can (6 oz) tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) beans (kidney, black, or pinto), drained & rinsed
• 1–2 cups beef or chicken broth (depending on how thick you like it)
• 1 tsp sugar or maple syrup (optional, balances acidity)

Instructions

1. Brown the meat
   • Heat Dutch oven over medium-high heat. Add oil and ground meat.
   • Cook, breaking up, until browned. Drain excess fat if needed.
2. Add veg & spices
   • Add onion and bell pepper; cook 5 minutes.
   • Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 1 minute until fragrant.
3. Tomatoes & beans
   • Stir in tomato paste and cook 1–2 minutes.
   • Add crushed tomatoes, beans, 1 cup broth, and sugar if using.
4. Simmer
   • Bring to a gentle simmer, then reduce heat to low.
   • Partially cover and cook 45–60 minutes, stirring occasionally. Add more broth if needed.
5. Serve
   • Taste and adjust salt or spices.
   • Serve with shredded cheese, sour cream, green onion, and cornbread or chips.

Braises & Roasts

4. Dutch Oven Roast Chicken with Potatoes & Carrots

Serves 4–6

Crispy skin, juicy meat, and your side dish all in one pot.

Ingredients

• 1 whole chicken (3½–4½ lb), giblets removed
• 2–3 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp paprika (sweet or smoked)
• 2 tbsp olive oil or melted butter
• 1 lemon, halved
• 4 cloves garlic, smashed
• A few sprigs fresh thyme or rosemary (optional)
• 1½ lb baby potatoes, halved if large
• 4 carrots, cut into 2-inch pieces
• 1 onion, quartered
• ½ cup chicken broth or dry white wine

Instructions

1. Prep chicken
   • Pat chicken very dry with paper towels.
   • Mix salt, pepper, garlic powder, and paprika.
   • Rub chicken all over with oil, then spice mixture (including under skin where you can).
   • Stuff cavity with lemon halves, smashed garlic, and herbs.
2. Arrange in Dutch oven
   • Scatter potatoes, carrots, and onion in the bottom.
   • Pour broth or wine around the vegetables.
   • Place chicken, breast-side up, on top of the veg.
3. Roast
   • Cover Dutch oven with lid.
   • Roast at 425°F (220°C) for 45 minutes.
   • Remove lid and roast another 25–35 minutes, until skin is browned and thickest part of thigh reaches 165°F (74°C).
4. Rest & serve
   • Let chicken rest 10–15 minutes before carving.
   • Toss vegetables in the pan juices and serve alongside.

5. Red Wine Braised Short Ribs

Serves 4

Low and slow until the meat is falling off the bone.

Ingredients

• 3 lb bone-in beef short ribs
• 1½ tsp salt
• 1 tsp black pepper
• 2 tbsp flour
• 2–3 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 sprig rosemary (or ½ tsp dried)
• 2 bay leaves

Instructions

1. Season & sear
   • Pat ribs dry. Season with salt and pepper, then dust with flour.
   • Heat oil in Dutch oven over medium-high. Working in batches, sear ribs on all sides until deeply browned. Transfer to a plate.
2. Aromatics
   • Reduce heat to medium. Add onion, carrots, and celery; cook 5–7 minutes.
   • Stir in garlic and tomato paste; cook 1–2 minutes.
3. Deglaze & braise
   • Pour in wine, scraping up browned bits. Simmer 3–4 minutes.
   • Add broth, thyme, rosemary, bay leaves, and ribs (plus juices).
   • Liquid should come about ¾ up the sides of ribs; add more broth if needed.
4. Cook low & slow
   • Bring to a simmer, cover, and transfer to a 325°F (160°C) oven.
   • Cook 2½–3 hours, until meat is very tender.
5. Finish
   • Skim excess fat from surface.
   • Serve ribs over mashed potatoes, polenta, or creamy grits with plenty of sauce.

6. Apple Cider Pork Pot Roast

Serves 6–8

Sweet-savory, fall-ish roast with tender pork and apples.

Ingredients

• 3–4 lb boneless pork shoulder or butt
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried sage (or 1 tbsp fresh, chopped)
• 1 tsp dried thyme
• 2–3 tbsp olive oil
• 1 large onion, thickly sliced
• 3 carrots, cut into chunks
• 3 apples (firm, like Honeycrisp or Granny Smith), cored & wedged
• 1½ cups apple cider (NOT vinegar)
• 1 cup chicken broth
• 2 tbsp Dijon mustard

Instructions

1. Season & sear
   • Pat pork dry. Rub with salt, pepper, sage, and thyme.
   • Heat oil in Dutch oven over medium-high. Sear pork on all sides until well browned. Transfer to a plate.
2. Layer veg & apples
   • Add onion and carrots to the pot; sauté 4–5 minutes.
   • Stir in apples and cook another 2 minutes.
3. Deglaze & braise
   • Stir in cider, broth, and Dijon, scraping the bottom.
   • Return pork to pot. Liquid should come halfway up the roast.
4. Cook
   • Bring to a simmer, cover, and cook in a 325°F (160°C) oven for 2½–3 hours, until pork is very tender and shreds easily.
5. Serve
   • Rest 10 minutes, then slice or shred pork.
   • Serve with the apples, vegetables, and plenty of cider jus.

Pasta, Rice & Grains

7. One-Pot Baked Tortellini with Sausage

Serves 6

Cheesy, bubbly pasta that goes straight from stovetop to oven.

Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• 1 jar (24–26 oz) marinara sauce
• 2 cups low-sodium chicken broth or water
• 1 lb refrigerated cheese tortellini
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Fresh basil, for serving

Instructions

1. Cook sausage
   • Preheat oven to 375°F (190°C).
   • In Dutch oven over medium heat, cook sausage until browned, breaking into small pieces. Drain excess fat if needed.
2. Add aromatics
   • Add onion and cook 4 minutes.
   • Stir in garlic, Italian seasoning, and red pepper flakes; cook 1 minute.
3. Add liquids & pasta
   • Stir in marinara and broth.
   • Add tortellini and stir to coat (the liquid should just cover the pasta; add a splash more if needed).
4. Bake
   • Bring mixture to a gentle simmer on the stovetop.
   • Remove from heat, sprinkle with mozzarella and Parmesan.
   • Cover and bake 15 minutes, then uncover and bake 10 more minutes until bubbly and golden.
5. Serve
   • Let stand 5 minutes. Garnish with basil and serve.

8. Oven-Baked Lemon Herb Rice with Chicken

Serves 4–6

Juicy, lemony chicken thighs baked right on top of fluffy rice.

Ingredients

• 1½ cups long-grain white rice, rinsed
• 2¾ cups chicken broth
• Juice of 1 lemon (about 3 tbsp)
• 2 tbsp olive oil, divided
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika
• 6 bone-in, skin-on chicken thighs
• 2 cloves garlic, sliced
• Lemon slices and chopped parsley, for serving

Instructions

1. Preheat
   • Heat oven to 375°F (190°C).
2. Season chicken
   • In a small bowl, mix 1 tbsp olive oil, ½ tsp salt, ½ tsp pepper, garlic powder, oregano, and paprika.
   • Rub all over chicken thighs.
3. Assemble rice base
   • In Dutch oven, combine rice, broth, lemon juice, remaining 1 tbsp olive oil, and a pinch of salt.
   • Stir in sliced garlic.
4. Arrange chicken
   • Nestle seasoned thighs on top of rice, skin-side up (they’ll sit above the liquid).
5. Bake
   • Cover tightly and bake 30 minutes.
   • Remove lid and bake another 15–20 minutes, until rice is tender and chicken skin is crisp and reaches 165°F (74°C).
6. Serve
   • Rest 5–10 minutes. Fluff rice, garnish with lemon slices and parsley.

9. No-Stir Oven “Risotto” with Mushrooms & Parmesan

Serves 4–6

Creamy, comforting risotto made mostly hands-off.

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion or 2 shallots, finely chopped
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1½ cups Arborio or other risotto rice
• ½ cup dry white wine (optional; sub broth)
• 4 cups hot chicken or vegetable broth
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• ¾ cup grated Parmesan
• 2 tbsp butter, cold, cut into pieces
• Chopped parsley or chives, for serving

Instructions

1. Start on the stove
   • Heat butter and oil in Dutch oven over medium heat.
   • Add onion/shallots; cook 3–4 minutes.
   • Add mushrooms; cook until they release liquid and it mostly evaporates, 6–8 minutes.
   • Stir in garlic; cook 1 minute.
2. Toast rice
   • Add rice; stir 1–2 minutes until edges look slightly translucent.
3. Deglaze
   • Pour in wine; cook 2 minutes, stirring, until mostly absorbed.
4. Bake
   • Add broth, salt, and pepper. Stir once.
   • Cover and bake at 350°F (175°C) for 25–30 minutes, until rice is just tender and most liquid is absorbed.
5. Finish
   • Remove from oven. Stir in Parmesan and cold butter until creamy.
   • Adjust seasoning and top with herbs.

Bread & Baking

10. No-Knead Dutch Oven Bread

Makes 1 round loaf

The famous “mix, rise, and bake” loaf with a crackly crust.

Ingredients

• 3 cups (375 g) all-purpose flour
• 1½ tsp salt
• ½ tsp instant or active dry yeast
• 1½ cups warm water (about 105–110°F / 40–43°C)
• Extra flour for shaping

Instructions

1. Mix dough (night before or 8–18 hours ahead)
   • In a large bowl, whisk together flour, salt, and yeast.
   • Pour in warm water and mix with a spoon until a shaggy, sticky dough forms.
   • Cover bowl tightly and let rise at room temperature 8–18 hours, until doubled and bubbly.
2. Shape
   • Generously flour a piece of parchment.
   • Scrape dough onto parchment, dust with more flour, and gently fold edges toward center to form a ball.
   • Flip so seams are down. Cover loosely and rest 30–45 minutes.
3. Preheat oven & pot
   • Place Dutch oven (with lid) in oven and preheat to 450°F (230°C) for at least 30 minutes.
4. Bake
   • Carefully remove hot pot from oven and lift dough on parchment into the pot.
   • Cover and bake 30 minutes.
   • Remove lid and bake another 10–15 minutes, until deeply golden.
5. Cool
   • Transfer loaf to a rack and cool at least 30 minutes before slicing.

11. Dutch Oven Berry Cobbler (Camping or Oven)

Serves 8

Works in the oven or over campfire coals.

Ingredients

Fruit layer

• 5 cups mixed berries (fresh or frozen) or sliced peaches
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Biscuit topping

• 1½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 6 tbsp cold butter, cubed
• ¾ cup milk or buttermilk
• 1 tsp vanilla extract
• Coarse sugar, for sprinkling (optional)

Instructions (Oven Method)

1. Prep oven
   • Heat oven to 375°F (190°C).
2. Fruit layer
   • In Dutch oven, toss berries with sugar, cornstarch, lemon juice, vanilla, and salt.
3. Biscuit topping
   • In a bowl, whisk flour, sugar, baking powder, and salt.
   • Cut in butter until mixture looks like coarse crumbs.
   • Stir in milk and vanilla until just combined.
4. Assemble & bake
   • Drop spoonfuls of biscuit dough over fruit (it doesn’t need to fully cover).
   • Sprinkle with coarse sugar if using.
   • Cover and bake 20 minutes, then uncover and bake another 20–25 minutes until topping is golden and fruit is bubbling.
5. Serve
   • Cool slightly and serve warm with ice cream.

(For campfire, set Dutch oven over a bed of medium coals with additional coals on the lid; rotate occasionally. Bake 30–40 minutes until bubbly and golden.)

Vegetarian & Vegan One-Pot Meals

12. Hearty Lentil & Vegetable Stew (Vegan)

Serves 6

Protein-packed and very meal-prep friendly.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1½ cups brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 bay leaf
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• 2 cups chopped kale or spinach
• Juice of ½ lemon

Instructions

1. Sauté veggies
   • Heat oil in Dutch oven over medium heat.
   • Add onion, carrots, and celery; cook 6–8 minutes.
   • Stir in garlic; cook 1 minute.
2. Add lentils & seasonings
   • Stir in lentils, tomatoes, broth, smoked paprika, thyme, cumin, bay leaf, salt, and pepper.
3. Simmer
   • Bring to a boil, then reduce to low. Cover and simmer 30–35 minutes, stirring occasionally, until lentils are tender.
4. Finish
   • Stir in kale/spinach and cook 3–5 minutes until wilted.
   • Remove bay leaf, add lemon juice, and adjust seasoning.
   • Serve with crusty bread.

20 More Dutch Oven Recipe Ideas (Quick List)

Use the recipes above as templates and riff with these combo ideas:

1. French Onion Soup – Slowly caramelized onions, beef broth, toasted baguette, and broiled cheese on top.
2. Chicken and Dumplings – Shredded chicken stew topped with fluffy drop dumplings.
3. Coq au Vin – Wine-braised chicken with bacon, mushrooms, and pearl onions.
4. Chicken Chili Verde – Tomatillos, green chiles, and tender chicken in a zippy green broth.
5. Tuscan White Bean Soup – Cannellini beans, kale, and tomatoes with rosemary and garlic.
6. Sausage, Kale & White Bean Soup – Smoky sausage and hearty greens in a tomato-y broth.
7. Dutch Oven Lasagna – Layer no-boil noodles, sauce, ricotta, and cheese right in the pot.
8. Cider-Braised Bratwurst with Onions – Brats simmered in cider with mustard and onions.
9. Chicken Fajita Pasta – Bell peppers, onions, chicken strips, pasta, and a creamy sauce.
10. Jambalaya-Style Sausage & Rice – Andouille, peppers, tomatoes, and Cajun spices.
11. Pot Roast with Red Wine & Root Veg – Classic Sunday roast built right on the stovetop and finished in the oven.
12. Moroccan Chickpea Stew – Chickpeas, tomatoes, sweet potatoes, and warm spices like cumin and cinnamon.
13. Butternut Squash & Sage Risotto – Use the oven-risotto method with cubes of squash.
14. Baked Mac and Cheese – Boil pasta in the pot, then stir in cheese sauce and bake with a crunchy topping.
15. Dutch Oven Pulled Pork – Pork shoulder slow-braised in BBQ-ish sauce until shred-able.
16. Whole-Wheat Dutch Oven Bread – Swap part of the flour in the no-knead recipe for whole wheat.
17. Cinnamon Raisin Breakfast Bread – Sweetened no-knead dough with cinnamon and dried fruit.
18. Campfire Nachos – Layer chips, beans, cheese, and toppings; cover and heat until melted.
19. Stuffed Cabbage Roll Soup – All the flavors of cabbage rolls, none of the rolling.
20. Spiced Chickpea & Tomato Shakshuka – Simmered sauce with eggs poached right in the pot.