19 Recipes You Should Be Making in Your Dutch Oven

Put this powerhouse cookware to the test with recipes for meaty main dishes, steamy soups and everything in between.

June 24, 2022

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Photo By: Renee Comet

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Photo By: Renee Comet

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

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Photo By: Matt Armendariz

Photo By: Armando Rafael ©Armando Rafael Photography

Photo By: Renee Comet

Do-It-All Cookware

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 a loaf of bread on your stovetop! With so many delicious options, 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.

Get the Recipe: Braised Paprika Chicken

Braised Brisket Tacos

Juicy, flavorful brisket promises to make Taco Tuesday the best night of the week.

Get the Recipe: Braised Brisket Tacos

Beer-Braised Chicken Thighs

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!

Get the Recipe: Beer-Braised Chicken Thighs

Navy Bean Soup

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

Get the Recipe: Navy Bean Soup

Pork Belly Adobo

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.

Get the Recipe: Pork Belly Adobo

Stovetop Bread

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.

Get the Recipe: Stovetop Bread

Creamy Tomato Soup

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.

Get the Recipe: Creamy Tomato Soup

Easy Parmesan "Risotto"

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.

Get the Recipe: Easy Parmesan "Risotto"

Pot Roast with Roasted Vegetables

Tender and flavorful, this go-to pot roast recipe works as a comforting, meaty meal that’s perfect for the whole family.

Get the Recipe: Pot Roast with Roasted Vegetables

Braised Beans

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.

Get the Recipe: Braised Beans

Braised Brisket and Vegetables

Ree cooks her brisket low and slow to ensure a tender meat that’s melt-in-your-mouth delicious.

Get the Recipe: Braised Brisket and Vegetables

Chicken and Dumplings

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.

Get the Recipe: Chicken and Dumplings

Three Bean and Beef Chili

Ellie’s budget-friendly chili is low on cost but big on flavor.

Get the Recipe: Three Bean and Beef Chili

Black-Eyed Pea Soup

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.

Get the Recipe: Black-Eyed Pea Soup

Braised Chickpeas with Squash

Inspired by braised brisket, Molly flavors her vegetarian dish with red wine, rosemary, garlic and bay leaves.

Get the Recipe: Braised Chickpeas with Squash

Senate Bean Soup

This hearty bean-and-potato soup is inspired by the one that's still served in the Senate cafeteria to this day.

Get the Recipe: Senate Bean Soup

Garlicky Braised Beef Shanks

For a filling and delicious meal, serve Trisha’s garlicky beef shanks over rice or mashed potatoes.

Get the Recipe: Garlicky Braised Beef Shanks


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.

Get the Recipe: Goulash

Salt-Baked Spatchcock Chicken with Ginger Scallion Sauce

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!

Get the Recipe: Salt-Baked Spatchcock Chicken with Ginger Scallion Sauce