20 Dutch Oven Recipes That Will Make You the Star of Any Dinner Party

I’ve attached a video for every recipe below from my favorite home cooks.

Dutch ovens are like magic pots. They can make yummy meals with little work. You can use them for soups, stews, roasts, and even bread. Dutch ovens are great for making one-pot meals that are easy and tasty.

These pots are heavy and keep heat well. This means your food cooks evenly. You can start cooking on the stove and finish in the oven. This makes Dutch ovens perfect for slow-cooked dishes. They’re also good for quick meals on busy nights.

Beef Bourguignon

Ready to make a hearty French classic in your Dutch oven? Here’s what you’ll need:

Ingredients:

3 lbs beef chuck, cubed
8 oz bacon, diced
1 onion, chopped
2 carrots, sliced
2 cloves garlic, minced
1 lb mushrooms, quartered
2 cups red wine
2 cups beef broth
1 tbsp tomato paste
1 tsp thyme
2 bay leaves
Salt and pepper to taste
2 tbsp flour
2 tbsp butter

Directions:

Brown the bacon in your Dutch oven. Remove and set aside.
Season the beef and brown it in batches. Set aside with the bacon.
Sauté the onion, carrots, and garlic in the pot.
Add the beef and bacon back to the pot. Stir in wine, broth, tomato paste, and herbs.
Cover and bake at 250°F for 2.5 hours.
Sauté mushrooms separately.
Mix flour and butter. Stir into the stew with the mushrooms.
Simmer for 20 minutes until thickened.

Your Beef Bourguignon is ready! Serve it with crusty bread or over mashed potatoes for a cozy meal.

No-Knead Bread

Here’s an easy no-knead bread recipe you can make in your Dutch oven:

Ingredients:

3 1/4 cups all-purpose flour
1 3/4 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups cool water
1 teaspoon honey
1 teaspoon olive oil

Directions:

Mix the dry ingredients in a large bowl. Add water, honey, and oil. Stir until combined. The dough will be sticky.
Cover the bowl tightly with plastic wrap. Let it sit at room temperature for 12-18 hours.
Preheat your oven to 450°F with the Dutch oven inside.
Turn the dough onto a floured surface. Shape it into a ball.
Place the dough on parchment paper and let it rise for about an hour.
Carefully place the dough and parchment in the hot Dutch oven.
Cover and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until golden brown.
Let the bread cool before slicing. Enjoy your homemade no-knead bread!

Coq au Vin

Here’s what you’ll need for this classic French dish:

4 chicken thighs
4 slices bacon, chopped
1 onion, diced
2 carrots, sliced
8 oz mushrooms, quartered
2 cloves garlic, minced
1 cup red wine
1 cup chicken broth
2 tbsp tomato paste
1 tsp thyme
Salt and pepper to taste
2 tbsp butter
Chopped parsley for garnish

Now, let’s cook!

Start by cooking the bacon in your Dutch oven until crispy. Remove it and set aside. Season the chicken and brown it in the bacon fat. Take it out and set aside too.

Add the veggies to the pot and cook until soft. Stir in the garlic, then add the wine, broth, tomato paste, and thyme. Bring it to a simmer.

Put the chicken back in and cook covered for about 30 minutes. Remove the lid and let it simmer for 15 more minutes to thicken the sauce.

Stir in the butter and garnish with the bacon and parsley. Your coq au vin is ready to serve!

Chili Con Carne

Ready to make a delicious chili in your Dutch oven? Here’s what you’ll need:

2 lbs ground beef
1 onion, diced
3 garlic cloves, minced
2 cans kidney beans, drained
1 can diced tomatoes
2 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
Optional: shredded cheese and sour cream for topping

Now, let’s get cooking!

Heat your Dutch oven over medium heat. Add the ground beef and cook until browned.
Toss in the diced onion and minced garlic. Cook for a few minutes until the onion softens.
Stir in the chili powder, cumin, salt, and pepper. Let the spices bloom for about 30 seconds.
Add the kidney beans and diced tomatoes. Give everything a good stir.
Bring the chili to a simmer, then lower the heat. Cover and let it cook for about an hour, stirring occasionally.
Taste and adjust the seasoning if needed. Your chili is ready when it’s thick and flavorful.

Serve hot with your favorite toppings. Enjoy your homemade Dutch oven chili!

Pot Roast

Here’s a tasty Dutch oven pot roast recipe you can make at home:

Ingredients:

3-4 lb chuck roast
Salt and pepper
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup beef broth
1/2 cup red wine
2 sprigs fresh thyme
2 bay leaves
3 carrots, cut into chunks
3 potatoes, quartered

Directions:

Preheat your oven to 300°F. Season the roast with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Brown the roast for 5-6 minutes per side. Remove and set aside.
Lower heat to medium. Cook onions and garlic for 2-3 minutes.
Pour in wine and broth. Add thyme and bay leaves. Bring to a simmer.
Return the roast to the pot. Cover and place in the oven for 2 hours.
Add carrots and potatoes. Cook for another hour until veggies are tender.
Let the roast rest for 10 minutes before slicing. Enjoy your hearty meal!

Beef Stew

You’ll need these ingredients for a tasty Dutch oven beef stew:

2 lbs beef chuck, cubed
1 onion, diced
3 carrots, chopped
2 potatoes, cubed
2 celery stalks, sliced
3 garlic cloves, minced
4 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 bay leaves
1 tsp thyme
Salt and pepper to taste
2 tbsp olive oil

Here’s how to make it:

Heat oil in your Dutch oven over medium-high heat. Brown the beef cubes in batches.
Remove beef and set aside. Lower heat to medium and cook onions until soft.
Add garlic and cook for 1 minute. Stir in tomato paste.
Pour in wine and scrape up any browned bits from the bottom of the pot.
Return beef to the pot. Add broth, vegetables, and seasonings.
Bring to a boil, then cover and transfer to a 325°F oven.
Cook for about 2 hours or until beef is tender.
Remove bay leaves before serving. Enjoy your hearty stew!

Chicken And Dumplings

You’ll need these ingredients:

1 pound chicken, cut into bite-sized pieces
2 tablespoons olive oil
2 carrots, diced
2 celery stalks, diced
1 onion, diced
4 cups chicken broth
1/2 cup cream
Salt and pepper to taste

For the dumplings:

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Here’s how to make it:

Heat oil in your Dutch oven. Add chicken and cook until browned.
Add veggies and cook for a few minutes until soft.
Pour in broth and bring to a simmer. Cook for 15-20 minutes.
Stir in cream and return to a simmer.
Mix dumpling ingredients in a bowl.
Drop spoonfuls of dumpling batter into the simmering pot.
Cover and cook for 6-9 minutes until dumplings are fluffy.

Your chicken and dumplings are ready! Serve in bowls and enjoy this comforting meal.

Jambalaya

Here’s a tasty jambalaya recipe you can make in your Dutch oven:

Ingredients:

1 lb smoked sausage, sliced
1 lb chicken thighs, cubed
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 1/2 cups rice
1 can diced tomatoes
2 1/2 cups chicken broth
2 tsp Cajun seasoning
1 tsp thyme
2 bay leaves
Salt and pepper to taste
Oil for cooking

Directions:

Heat oil in your Dutch oven over medium heat. Add sausage and chicken, cooking until browned.
Add onion, pepper, celery, and garlic. Cook until vegetables soften, about 5 minutes.
Stir in rice, tomatoes, broth, and seasonings. Bring to a boil, then reduce heat.
Cover and simmer for 20-25 minutes until rice is tender.
Remove bay leaves before serving. Enjoy your homemade jambalaya!

This one-pot meal is perfect for feeding a crowd. The Dutch oven helps all the flavors meld together beautifully.

Osso Buco

Ready to make a delicious osso buco in your Dutch oven? Here’s what you’ll need:

Ingredients:

4 veal shanks
Salt and pepper
1/2 cup flour
2 tablespoons vegetable oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup white wine
1 cup beef broth
1 can diced tomatoes
2 bay leaves
Fresh herbs (thyme, rosemary)

Directions:

Season the veal shanks with salt and pepper, then coat with flour.
Heat oil in your Dutch oven and brown the shanks on all sides. Set them aside.
In the same pot, sauté onions, carrots, celery, and garlic until soft.
Pour in the wine, scraping the bottom of the pot to release flavors.
Add the broth, tomatoes, bay leaves, and herbs. Bring to a simmer.
Return the veal shanks to the pot, cover, and cook in a 325°F oven for 2-3 hours.
The meat should be tender and falling off the bone when done.

Serve your osso buco hot, straight from the Dutch oven. It’s perfect with risotto or polenta!

French Onion Soup

Ingredients:

4 large onions, thinly sliced
4 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar
6 cups beef broth
1/2 cup dry white wine
1 tablespoon flour
Salt and pepper to taste
6 slices of baguette
1 1/2 cups grated Gruyère cheese

Directions:

Melt butter with olive oil in your Dutch oven over medium heat. Add sliced onions and sugar. Cook for 45-55 minutes, stirring often, until onions are deep golden brown.
Sprinkle flour over the onions and stir for 1 minute. Pour in wine and beef broth. Bring to a simmer and cook for 10 minutes. Season with salt and pepper.
While the soup simmers, toast baguette slices under the broiler until golden brown on both sides.
Preheat your oven to broil. Ladle soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup.
Sprinkle Gruyère cheese generously over the bread. Place bowls on a baking sheet and broil for 2-3 minutes, until cheese is melted and bubbly.
Carefully remove from the oven and let cool for a few minutes before serving. Enjoy your homemade French onion soup!

Braised Short Ribs

Here’s what you’ll need to make delicious braised short ribs in your Dutch oven:

4-5 lbs beef short ribs
Salt and pepper
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 cups red wine
3 cups beef broth
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary

To make the short ribs:

Season the ribs with salt and pepper. Brown them in oil in your Dutch oven over medium-high heat, about 3-4 minutes per side. Remove and set aside.
Add the veggies to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
Pour in the wine and simmer for 15-20 minutes until reduced by half. Add the broth and herbs.
Return the ribs to the pot. Cover and transfer to a 325°F oven. Cook for 2 1/2 to 3 hours until the meat is very tender.
Remove the ribs and strain the sauce. Serve the ribs with the sauce spooned over top.

Enjoy your melt-in-your-mouth braised short ribs!

Ratatouille

You’ll need these ingredients for a tasty ratatouille:

2 tablespoons olive oil
1 eggplant, diced
2 zucchini, sliced
1 red bell pepper, chopped
1 yellow onion, diced
4 garlic cloves, minced
4 tomatoes, chopped
1 teaspoon dried herbs (thyme, basil, oregano)
Salt and pepper to taste

Here’s how to make it:

Heat olive oil in your Dutch oven over medium heat.
Add eggplant and cook until it starts to brown, about 5 minutes. Remove and set aside.
Add zucchini and bell pepper. Cook for 3-4 minutes until they start to soften.
Toss in onions and garlic. Sauté until fragrant, about 2 minutes.
Return eggplant to the pot. Add tomatoes and dried herbs.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Season with salt and pepper to your liking.

Your ratatouille is ready! Serve it hot or at room temperature. It’s great on its own or as a side dish.

Cassoulet

Here’s what you’ll need to make this hearty French stew:

1 pound dried white beans
1/2 pound bacon, diced
1 onion, chopped
4 garlic cloves, minced
4 chicken thighs
1 pound pork sausage
1 can diced tomatoes
2 cups chicken broth
1 cup breadcrumbs
Salt and pepper to taste

To make cassoulet:

Soak the beans overnight. Drain and rinse.
Cook the bacon in your Dutch oven until crispy. Remove and set aside.
Brown the chicken and sausage in the bacon fat. Take them out when done.
Sauté the onion and garlic in the same pot.
Add the beans, meat, tomatoes, and broth. Bring to a boil.
Cover and bake at 300°F for 3 hours.
Uncover, sprinkle with breadcrumbs, and bake for 1 more hour until crusty on top.

Your cassoulet is ready! Serve it hot and enjoy the rich flavors.

Irish Soda Bread

You’ll love making this tasty Irish soda bread in your Dutch oven. It’s quick, easy, and needs just a few ingredients.

Here’s what you’ll need:

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups buttermilk

Now, let’s get baking:

Heat your Dutch oven in a 425°F (220°C) oven for 30 minutes.
Mix the flour, salt, and baking soda in a big bowl.
Pour in the buttermilk and stir until you have a sticky dough.
Shape the dough into a round loaf on a floured surface.
Cut a cross on top of the loaf with a knife.
Carefully place the dough in the hot Dutch oven.
Put the lid on and bake for 30 minutes.
Take the lid off and bake for another 15 minutes until the bread is golden brown.
Let it cool before slicing.

Your homemade Irish soda bread will have a crispy crust and soft inside. Enjoy it warm with some butter!

Pulled Pork

Ready to make some mouthwatering pulled pork in your Dutch oven? Let’s get started!

Ingredients:

4-5 lb pork shoulder
2 tbsp brown sugar
2 tbsp paprika
1 tbsp salt
1 tsp garlic powder
1 tsp cumin
1/2 cup apple juice
2 tbsp yellow mustard

Directions:

Preheat your oven to 300°F (150°C).
Mix the brown sugar, paprika, salt, garlic powder, and cumin in a small bowl.
Rub the pork with yellow mustard, then coat it with the spice mix.
Place the pork in your Dutch oven and pour the apple juice around it.
Cover and cook for about 5 hours, until the meat is fork-tender.
Remove the lid for the last hour to let the pork crisp up.
Take the pork out and shred it using two forks.
Return the meat to the Dutch oven to soak up the juices.

Your pulled pork is now ready to serve! Pile it high on buns or enjoy it on its own. It’s perfect for family dinners or game day gatherings.

Cornbread

Ready to make some tasty cornbread in your Dutch oven? Here’s what you’ll need:

1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup melted butter

Now let’s get cooking!

Preheat your oven to 400°F. Mix the dry ingredients in a bowl. In another bowl, whisk together the milk, egg, and melted butter.

Pour the wet ingredients into the dry and stir until just combined. Don’t overmix!

Grease your Dutch oven and pour in the batter. Bake for about 20-25 minutes until golden brown on top.

To check if it’s done, insert a toothpick in the center. If it comes out clean, your cornbread is ready!

Let it cool for a few minutes before slicing. Enjoy your warm, delicious Dutch oven cornbread!

Baked Ziti

You’ll need these ingredients for a tasty baked ziti:

1 pound ziti pasta
1 pound Italian sausage
24 oz marinara sauce
15 oz ricotta cheese
2 cups shredded mozzarella
1/2 cup grated Parmesan
1 egg
2 cloves minced garlic
1 teaspoon dried oregano
Salt and pepper to taste

Here’s how to make it:

Preheat your oven to 375°F. Cook the pasta until al dente, then drain.
Brown the sausage in a Dutch oven over medium-high heat. Add garlic and cook for 30 seconds.
Stir in marinara sauce and oregano. Simmer for 10 minutes.
In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg.
Combine pasta with sauce in the Dutch oven. Stir in the cheese mixture.
Top with remaining mozzarella. Bake for 25-30 minutes until bubbly and golden.

Let it cool for a few minutes before serving. Enjoy your homemade baked ziti!

Chicken Cacciatore

Here’s what you’ll need to make this tasty dish:

4 chicken thighs
1 onion, diced
2 bell peppers, sliced
8 oz mushrooms, sliced
4 garlic cloves, minced
1 can diced tomatoes
1/2 cup chicken broth
1/4 cup red wine
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste

Now let’s get cooking!

Preheat your oven to 350°F (175°C).
Season the chicken with salt and pepper.
Heat olive oil in your Dutch oven over medium-high heat. Brown the chicken for about 5 minutes per side.
Remove the chicken and set aside. Add onions, peppers, and mushrooms to the pot. Cook until softened, about 5 minutes.
Stir in garlic, tomatoes, broth, wine, and oregano. Bring to a simmer.
Return the chicken to the pot, nestling it into the sauce.
Cover and transfer to the oven. Cook for 45-50 minutes until the chicken is tender.
Serve hot and enjoy your homemade Chicken Cacciatore!

This classic Italian dish is perfect for a cozy dinner. The Dutch oven helps create a rich, flavorful sauce that will have everyone asking for seconds!

Cioppino (Fish Stew)

You’ll love this hearty seafood stew! Here’s what you need:

Ingredients:

1/4 cup olive oil
1 onion, diced
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 cups fish stock or clam juice
1 cup white wine
2 bay leaves
1 lb firm white fish (like cod or halibut), cut into chunks
1/2 lb shrimp, peeled and deveined
1/2 lb mussels, cleaned
1/4 lb calamari, sliced
Fresh parsley for garnish

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic, cooking until soft.
Pour in tomatoes, stock, wine, and bay leaves. Bring to a boil, then simmer for 30 minutes.
Add fish and shrimp, cooking for 5 minutes. Toss in mussels and calamari, cooking until mussels open.
Remove bay leaves and garnish with parsley. Serve hot with crusty bread.

Your cioppino is ready! This easy one-pot meal is perfect for chilly nights or when you’re craving seafood.

Lamb Shanks

You’ll need:

4 lamb shanks
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup red wine
2 cups chicken broth
2 sprigs rosemary
Salt and pepper to taste

Here’s how to make it:

Heat the oil in your Dutch oven over medium-high heat.
Season the lamb shanks with salt and pepper, then brown them on all sides. This should take about 4 minutes per side.
Remove the lamb and set aside. Add the onion and garlic to the pot, cooking until soft.
Pour in the wine and broth, scraping up any browned bits from the bottom.
Return the lamb to the pot. Add the rosemary sprigs.
Cover and place in a 350°F oven for about 2.5 hours, or until the meat is falling off the bone.
Take the lamb out and keep warm. Simmer the sauce on the stovetop to reduce if needed.
Serve the lamb shanks with the sauce spooned over top.

You’ll love how tender and flavorful these lamb shanks turn out. The long, slow cooking in your Dutch oven makes them melt-in-your-mouth delicious!