22 Dutch Oven Recipes That Are Cozy and Satisfying

You’ve probably heard that your Dutch oven is the perfect choice for everything from roasts to desserts and we’re here to tell you that it’s true: this must-have piece really can do it all. Once you’ve picked your perfect model (and learned how to clean and care for it) all that’s left to do is start cooking! You’ll find that, with the right recipes, you’re braising meats and simmering pots of chili in no time. You can even bake bread on your stovetop!

With so many delicious options for everything from one-pot meals to Sunday dinners, where do you start? You can’t go wrong with chicken, especially when it’s ready fast and requires little more than a handful of pantry staples. A generous pinch of smoked paprika gives this recipe irresistible flavor, too.

Juicy, flavorful brisket promises to make Taco Tuesday the best night of the week. So, don't be surprised if this one becomes a regular in your rotation!

Who says beer is only for drinking? Rachael braises juicy chicken thighs in a mixture of lager, diced tomatoes, hot sauce and chicken stock. Don’t forget the crusty bread for mopping up the sauce!

Good things take time — and that definitely includes this creamy bean soup. Serve with a pat of butter on top for extra richness.

This traditional Filipino dish is sure to please both kids and adults. For deeper flavor, prepare the pork in advance and let it marinate overnight.

Baking bread doesn't mean the house has to bake, too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.

Leftover bread does double duty in Trisha’s tomato soup. She turns a few slices of sourdough into crunchy croutons, then softens the remainder and blends it into the soup for a rich, velvety texture.

The preparation for Ina's parmesan risotto is nearly effortless. Her trick is to cook the Arborio rice and chicken stock in a Dutch oven. They're well suited for long, slow cooking, eliminating the need for constant stirring, which you'll find with most stove top risotto recipes.

Tender and flavorful, this go-to pot roast recipe works as a comforting, meaty meal that’s perfect for the whole family. Better yet? It's nice enough to serve to company, too.

In a Dutch oven, bring water, cannellini beans, smashed garlic cloves and fresh sage leaves to a boil before allowing the ingredients to simmer. That way, the earthy and aromatic flavors of the garlic and sage really come through in the finished dish.

Ree cooks her brisket low and slow to ensure a tender meat that’s melt-in-your-mouth delicious. Serve with veggies or pile it high on rolls for sandwiches — either way, you can't go wrong.

When you’re in need of a cozy, comforting dish, look no further than Ree’s easy recipe. While the chicken is cooking, she prepares a quick, cakey dumpling dough with flour, cornmeal, baking powder and half-and-half.

Ellie’s budget-friendly chili is low on cost but big on flavor. We love making a batch as meal prep for the week — but this recipe works great for a family dinner, too.

Dried black-eyed peas and frozen collard greens come together in this filling and comforting soup. If you don’t have a ham hock on hand, don’t stress — a bit of extra bacon will provide the same smoky flavor.

When we go camping, we love a hearty one-pot meal that needs little prep time, minimal cook time and big payoff when it comes to flavor. With all this in mind, we set out to create a dump-and-stir chili that could be made with ingredients you'd find at even the remotest general store. To reduce the number of items you need to pack in your cooler, we kept this vegetarian. But we wouldn't be unhappy if some broken-up sausage found its way into the pot too. The cornbread layer on top makes this a full meal that everyone can customize with a variety of toppings.

Inspired by braised brisket, Molly flavors her vegetarian dish with red wine, rosemary, garlic and bay leaves. It has all the flavor your craving, but with a smaller price tag.

This hearty bean-and-potato soup is inspired by the one that's still served in the Senate cafeteria to this day. One bite and you'll see why it's stood the test of time!

There are few things to look forward to more than a hearty breakfast cooked over a campfire. This baked oatmeal is lightly sweet, packed with walnuts and apple and is quick and easy to put together. You can mix together all the dry ingredients in a container before you hit the road to make this even faster to get going in the morning. A cast-iron camping Dutch oven holds the heat well; you’ll just need to keep an eye on the pot and move it occasionally to ensure an even bake.

For a filling and delicious meal, serve Trisha’s garlicky beef shanks over rice or mashed potatoes. What could be easier?!

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Recipe developer Vivian Chan says, "Salt-baked chicken was my family’s version of roast chicken. When my dad made it on weekends, the house would be perfumed with fragrant sand ginger (aka ground galangal) and smoked salt. Unlike the roasted version, the bird here is wrapped in parchment paper then “baked” by salt heated on the stovetop in a Dutch oven. While the skin won’t crisp up, you’ll be rewarded with the juiciest chicken ever. To minimize the cooking time and amount of salt used, I start with a spatchcock chicken, which becomes infused with even more flavor from the aromatics, thanks to the increased surface area. The zingy ginger scallion sauce accompanying the dish adds a hit of freshness. Afterward, the cooled salt can be saved in an airtight container for the next time you crave this dish--it won’t be long after your first bite!"