45 Dutch Oven Recipes for Straightforward One-Pot Meals

Hen in a Pot with Lemon Orzo

Nigella Lawson’s easy one-pot recipe is as flavorful as it’s straightforward. Infinitely customizable, it is an awesome dish to make for a scrumptious weeknight meal or to share with household and buddies.

Braised Beef and Handmade Noodles

Beef is slowly braised till succulent, making a deep, shiny sauce scented with aromatics. Tender, hand-rolled noodles are cooked within the braising liquid so that they take up the beefy richness for a hearty, one-bowl meal.

Braised Brief Ribs

Meaty quick ribs are browned after which braised with wine and inventory till the collagen turns silky on this recipe from 1991 F&W Greatest New Chef Tom Colicchio. The ensuing sauce is deeply savory — very best over mashed potatoes or creamy polenta.

Dutch Oven Traditional Beef Stew

Tender chunks of seared chuck roast simmer in a Dutch oven with pink wine, beef inventory, thyme, parsley, and bay till fork-tender, then get completed with child potatoes, mushrooms, and pearl onions. A spoonful of whole-grain mustard and a splash of pink wine vinegar brighten the wealthy gravy, and chives on high add freshness when it is time to serve.

Manhattan Clam Chowder

Tomato-forward Manhattan Clam Chowder encompasses a subtle mix of flavors and textures, due to white wine-spiked clam broth, greens cooked in bacon fats, and a mixture of chopped and complete in-shell oysters.

Traditional Beef Chili

Ready chili is a good go-to that is straightforward to alter up by serving with pasta, rice, or cornbread and the toppings of your alternative. This recipe requires contemporary poblano and toasty ancho chile powder, whereas utilizing canned beans means it comes collectively in below an hour.

Straightforward Hen and Dumplings

Browned rooster thighs simmer with onion, carrot, celery, and thyme to construct a wealthy, creamy broth in a single pot. Spoonfuls of fast dough — self-rising flour, buttermilk, and melted butter — steam into fluffy dumplings on high, delivering traditional consolation in below two hours.

Brief Rib Ragù with Orange-Parsley Gremolata

Like most nice braises, this quick rib ragù tastes even higher after a day or two within the fridge. A terrific make-ahead dish for entertaining, it is topped with gremolata for a shiny, contemporary end — we swap in orange zest for the normal lemon, a pleasant match for the fennel and habanero within the sauce.

Posole Rojo

This long-simmered tomato- and pork-based soup was meals journalist Priya Krishna’s hangover remedy when she lived in Mexico. “Select from a number of toppings: finely chopped onions, sliced avocado, lime, radishes, lettuce, queso fresco. Go large, or hold it easy,” she says. “That is the true great thing about posole: No two bowls look or style precisely alike.”

Bò Kho (Vietnamese Beef Stew)

Beef chuck is marinated with lemongrass, fish sauce, brown sugar, and five-spice, then seared and simmered with tomatoes, ginger, garlic, star anise, and bay till tender; carrots go in towards the tip to complete the stew. The result’s a warmly spiced, fragrant bò kho with a savory, barely candy broth — nice with a baguette for dipping or over rice noodles or rice.

One-Pot Lemongrass Hen with Rice

An entire rooster roasts in a Dutch oven over rice seasoned with lemongrass, garlic, and chiles, so the grains absorb the savory juices. Coconut provides mild richness and aroma, yielding a moist hen and fluffy, aromatic rice in a single pot.

Braised Brisket Potato Tot Casserole

For this next-level Minnesota sizzling dish, tender brisket is braised in stout beer, whereas brown sugar helps caramelize the brussels sprouts. A creamy mushroom béchamel brings all of it collectively; truffle-laced potato tots cap issues off.

Jambalaya with Andouille Sausage, Hen, and Shrimp

This jambalaya owes its deep taste and gentle warmth to smoky andouille sausage and a spoonful of Creole seasoning; the trinity of onion, inexperienced pepper, and celery supplies a traditional fragrant base. Utilizing parboiled rice helps the meal come collectively in below an hour.

Poulet Mafé

Poulet mafé is a Senegalese dish that includes a thick peanut sauce with rooster, root greens, and cabbage served over rice, fonio, or millet couscous. For chef Pierre Thiam, it is the last word consolation meals. His recommendation: “Be affected person when cooking mafé. Let the stew simmer slowly till the oil rises to the floor.”

Oxtail Noodle Soup

Taking inspiration from kare-kare, a well-known Filipino beef stew with a savory peanut sauce, this noodle soup options oxtails and a silky broth constructed from the wealthy oxtail cooking liquid, peanut butter, fish sauce, and anchovies to boost the umami.

Louisiana Crimson Beans and Rice

Primarily based on his mother’s time-honored pink beans and rice recipe, 2019 F&W Greatest New Chef Kwame Onwuachi begins with the Southern Holy Trinity of celery, bell pepper, and onion. Andouille sausage and ham hocks impart their smoke, fats, and spice to the dish.

Lamb Korma

A Dutch oven’s materials, particularly enameled forged iron, evenly distributes warmth, making it a perfect vessel for low-and-slow-cooked dishes like this korma. The recipe’s sturdy flavors come from heat spices blended with tender, yogurt-marinated lamb and a creamy, earthy cashew sauce.

Burgoo

Historically ready with no matter meat was out there, Burgoo is a traditional Kentucky dish all the time made in massive parts to feed a crowd. This model options pork, beef, and rooster, together with corn, lima beans, and potatoes, although the recipe is extraordinarily versatile and is an effective method to clear out your fridge.

Braised Duck Legs with Spaetzle and Mushroom Ragout

This German harvest-inspired consolation meal showcases braised duck served on a mattress of buttery-crisp spaetzle and saucy mushrooms. A fast mash of softened butter and flour is the important thing to thickening the scrumptious sauce.

Beef Stew in Crimson Wine Sauce

For a lot of People, the quintessential French stew is Boeuf Bourguignon — beef cooked in Burgundy pink wine. This stew was featured frequently at Jacques Pépin’s mom’s restaurant, constructed from harder, cheaper cuts of beef braised for a very long time to get tender and keep moist.

White Bean and Mushroom Cassoulet

Meals author Lidey Heuck’s vegetarian cassoulet forgoes the normal assortment of meats and as a substitute makes use of each dried porcini and contemporary cremini mushrooms so as to add heartiness and depth of taste.

Spicy Tofu and Zucchini Stew

Sommelier Annie Shi’s childhood reminiscences of dishes like soondubu jjigae, a spicy Korean tofu stew, grew to become inspiration for this fast and simple vegetable stew that she makes for cozy weeknight dinners.  

Hen Cacciatore

Boston chef Karen Akunowicz’s model of this Italian traditional builds sautéed greens, mushrooms, pink wine, rooster, and tomatoes right into a hearty braise. To spherical out the meal, serve alongside slow-cooked greens, rice, or polenta.

Sourdough Nation Bread

This sourdough bread recipe is right for freshmen and knowledgeable bakers alike. The hardest half? Ready on your bread to chill earlier than slathering it with salted butter.

Gradual-Roasted Lamb Shoulder with Shallots and White Wine

Pre-salting the lamb (the longer the higher) deepens its taste whereas growing moisture and tenderness. Afterward, a easy sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens these long-cooked flavors.

Ragù di Salsiccia (Sausage Ragù) with Tajarin

Delicate Italian sausage and veal come collectively in a evenly candy, fragrant ragù paired with the Piedmontese contemporary pasta tajarin. Our streamlined model of chef Daniel Zeilinga’s recipe makes the dish achievable on any night.

Rustic Garlic Hen

This rooster dish is extremely flavorful with the addition of three heads of garlic. You do not have to peel the cloves first — they soften throughout cooking and tackle a delicate sweetness. Every particular person squeezes the garlic out of its pores and skin onto the plate to eat with the rooster.

Gradual-Cooked Pork Stomach with Potatoes, Onions, and Garlic

Pork stomach roasts low and gradual till the fats renders and the meat turns melt-in-your-mouth tender. Potatoes, onions, and loads of garlic take pleasure in these drippings, popping out buttery and fragrant.

Dr Pepper–Braised Pot Roast

A chuck roast simmers in a soda-based braise that provides caramel notes and mild sweetness. The liquid reduces right into a lacquered gravy that adheres to the meat and greens.

Campfire Lamb Peka

“Peka is the title for each the bell-shaped, domed cooking vessel made from forged iron and the meal that’s ready in it,” writes cookbook writer Andrea Slonecker.

She tailored this recipe — the place lamb and greens cook dinner collectively till extremely tender, whereas the potatoes and peppers absorb the garlicky juices — to be used with a Dutch oven and an oven.

Hen and Biscuits in a Pot

This cozy bake begins with a creamy chicken-and-vegetable filling. Fluffy biscuits are baked proper on high, absorbing flavorful steam whereas staying golden and crisp on the edges.

Beef Mafé (West African Peanut Stew)

Beef simmers in a peanut-tomato sauce enriched with onions, chile, and heat spices. The result’s a velvety, savory stew with mild warmth — good with rice or couscous.

Stracotto di Fassona Piemontese (Piedmont Braised Beef)

An Italian pot roast from Piedmont, this dish slowly braises beef with pink wine, herbs, and soffritto. Lengthy cooking yields sliceable, tender meat and a sublime, wine-forward sauce. Chef Otto Lucà considers it probably the most iconic entrée of classical Piedmontese delicacies.

Oven-Braised Veal Stew with Black Pepper and Cherries

In a recipe tailored from Darra Goldstein’s Past the North Wind cookbook, veal gently braises till tender, then will get uplifted by bursts of cherry and a noticeable hit of black pepper.

Poulet Basquaise

Anthony Bourdain shared a recipe for a Basque-style rooster braise with peppers, onions, and tomatoes, perfumed with garlic and Espelette pepper. The rooster cooks within the piperade till juicy and coated in a shiny, evenly spicy sauce.

Mushroom and Lentil Ragù

Earthy mushrooms and lentils create a savory, slow-simmered ragù with actual depth — no meat required. It clings fantastically to pasta or polenta.

Pork Loin Braised with Mushrooms and Wine

Pork loin stays juicy in a mild wine braise with mushrooms, shallots, and herbs. The pan sauce reduces to one thing shiny and fragrant, very best for spooning over slices on the desk.

Parmesan and Garlic No-Knead Bread

This high-hydration dough proofs slowly, creating taste and an open crumb with out kneading. Baked in a coated Dutch oven, it emerges with crackling crust and bakery-style steam blisters.

Fisherman’s-Model Seafood Stew

The important thing to this brodetto-inspired recipe from 2002 F&W Greatest New Chef Fabio Trabocchi is to cook dinner the fish and shellfish in levels. Crusty ciabatta toasts make this seafood stew a warming meal for cold days.

Garlicky Braised Lamb Shanks with Candy Peppers

In 2018, Meals & Wine named this recipe one in all our 40 finest. Legendary chef Jeremiah Tower’s mellow, satisfying lamb shank will be braised a day forward, making the meat additional tender and flavorful. Contemporary bell peppers inject a shiny end to the wealthy dish.

Ribollita

The traditional Tuscan bread-and-bean soup layers day-old bread with a vegetable-rich broth — assume kale, beans, and tomatoes. Because it reheats (“reboils”), it thickens right into a hearty, spoon-standing stew.

Turmeric Hen Stew

Swap in hominy as a substitute of noodles for this model of rooster stew. Contemporary turmeric and lime juice add an irresistible deep taste, although you possibly can substitute floor turmeric if wanted.

Root Vegetable Minestrone

This minestrone is phenomenal as a result of it is filled with so many nice greens — carrots, parsnips, broccoli stems, and butternut squash — and scrumptious toasted angel hair pasta. Pecorino cheese is stirred into the soup for much more taste; make sure to move round additional cheese to mud particular person bowls on the desk.

Maiale al Latte (Pork Braised in Milk)

The late cookbook writer Marcella Hazan popularized this Italian technique of slow-cooking pork shoulder in milk, which yields a velvety sauce for spooning over the pork and sopping up with bread.

Persian Cut up Pea and Rice Soup with Lamb Meatballs

A staple of Persian residence cooking, this shiny, herbaceous soup will be made days prematurely and reheats fantastically. Merely swirl within the tangy pomegranate molasses, then let the tiny lamb meatballs simmer within the soup for 10 minutes earlier than serving.