Food Cooking Techniques 32 Dutch Oven Recipes to Soothe Your Soul Deliver deep flavor in soups, stews, sauces, and meats with these dependable Dutch oven recipes. By Megan Soll Megan Soll Megan Soll is an Editorial Director for Food & Wine, focused on kitchen product reviews. She joined Dotdash Meredith in 2015 and has over 12 years of experience writing and editing food, entertainment, and lifestyle content. Food & Wine's Editorial Guidelines Updated on August 21, 2024 Close Photo: Molly Bolton When it comes to comfort food, Dutch ovens are ideal for creating deep flavors, delicious roasts, and crave-worthy meals. A good cast iron Dutch oven is a must for any serious home cook. Whether it's a holiday or a typical weekday, this cookware will have your meals making the grade and then some. No matter the style or size, any Dutch oven will open up endless recipe opportunities. Create beautifully braised meat, pot roasts, hearty beef stew, healing chicken soup, or the creamiest mac and cheese. Use it like a slow cooker, a bread cloche, or a pot for frying. These are our favorite Dutch oven recipes to make the most of the cookware. 01 of 32 Dutch Oven Classic Beef Stew Greg DuPree There's nothing better than sitting down to a bowl of this warming stew on a cool day. Hearty chunks of beef turn tender after a low and slow trip in your favorite Dutch oven; potatoes get added during the tail end of cooking so they don't dissolve into the stew. Get the Recipe 02 of 32 One-Pot Lemongrass Chicken with Rice VICTOR PROTASIO / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY CLAIRE SPOLLEN The flavors of Vietnamese lemongrass chicken inspired this easy one-pot dinner. F&W recipe developer Liz Mervosh roasts a whole chicken with aromatics such as garlic, lemongrass, and chiles inside a Dutch oven. With its thick walls, the Dutch oven retains and evenly distributes the heat, keeping the chicken moist. Get the Recipe 03 of 32 Manhattan Clam Chowder Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley Tomato-forward Manhattan Clam Chowder features a sophisticated blend of flavors and textures, thanks to white wine-spiked clam broth, veggies cooked in bacon fat, and a mix of chopped and whole in-shell oysters. Get the Recipe 04 of 32 Classic Beef Chili Molly Bolton Prepared chili is a great go-to that's easy to change up by serving with pasta, rice, or cornbread and the toppings of your choice. This recipe calls for fresh poblano and toasty ancho chile powder, while using canned beans means it comes together in under an hour. Get the Recipe 05 of 32 Easy Chicken and Dumplings Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This satisfying one-pot meal of silky chicken and tender dumplings starts with searing chicken thighs to render fat to cook the mirepoix in, building a flavorful base for this classic dish. Self-rising flour, buttermilk, and butter are the only ingredients in the pillowy dumplings, which come together in the final minutes, cooking right in the creamy soup. Get the Recipe 06 of 32 Short Rib Ragù with Orange-Parsley Gremolata Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Like most great braises, this short rib ragù tastes even better after a day or two in the fridge. A terrific make-ahead dish for entertaining, it's topped with gremolata for a bright, fresh finish — we swap in orange zest for the traditional lemon, a nice match for the fennel and habanero in the sauce. Get the Recipe 07 of 32 Posole Rojo Victor Protasio This long-simmered tomato- and pork-based soup was food journalist Priya Krishna's hangover cure when she lived in Mexico. "Choose from a selection of toppings: finely chopped onions, sliced avocado, lime, radishes, lettuce, queso fresco. Go big, or keep it simple," she says. "That's the true beauty of posole: No two bowls look or taste exactly alike." Get the Recipe 08 of 32 Bò Kho (Vietnamese Beef Stew) Greg DuPree Baguette and bò kho are great friends, but you also can serve the stew over pasta — try it over boiled egg noodles or rice noodles (select pappardelle-size noodles). Add a green salad for a complete meal. Get the Recipe 09 of 32 Jambalaya with Andouille Sausage, Chicken, and Shrimp Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford This jambalaya owes its deep flavor and mild heat to smoky andouille sausage and a spoonful of Creole seasoning; the trinity of onion, green pepper, and celery provides a classic aromatic base. Using parboiled rice helps the meal come together in under an hour. Get the Recipe 10 of 32 Poulet Mafé Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Audrey Davis Poulet mafé is a Senegalese dish featuring a thick peanut sauce with chicken, root vegetables, and cabbage served over rice, fonio, or millet couscous. For chef Pierre Thiam, it's the ultimate comfort food. His advice: "Be patient when cooking mafé. Let the stew simmer slowly until the oil rises to the surface." Get the Recipe 11 of 32 Oxtail Noodle Soup Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Taking inspiration from kare-kare, a famous Filipino beef stew with a savory peanut sauce, this noodle soup features oxtails and a silky broth made from the rich oxtail cooking liquid, peanut butter, fish sauce, and anchovies to enhance the umami. Get the Recipe 12 of 32 Louisiana Red Beans and Rice Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Based on his mom's time-honored red beans and rice recipe, 2019 F&W Best New Chef Kwame Onwuachi starts with the Southern Holy Trinity of celery, bell pepper, and onion. Andouille sausage and ham hocks impart their smoke, fat, and spice to the dish. Get the Recipe 13 of 32 Lamb Korma Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen A Dutch oven’s material, especially enameled cast iron, evenly distributes heat, making it an ideal vessel for low-and-slow-cooked dishes like this korma. The recipe's robust flavors come from warm spices mixed with tender, yogurt-marinated lamb and a creamy, earthy cashew sauce. Get the Recipe 14 of 32 Burgoo Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabor Hall / Prop Styling by Tucker Vines Traditionally prepared with whatever meat was available, Burgoo is a classic Kentucky dish always made in large portions to feed a crowd. This version features pork, beef, and chicken, along with corn, lima beans, and potatoes, though the recipe is extremely flexible and is a good way to clean out your fridge. Get the Recipe 15 of 32 Braised Brisket Potato Tot Casserole Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen For this next-level Minnesota hot dish, tender brisket is braised in stout beer, while brown sugar helps caramelize the brussels sprouts. A creamy mushroom bechamel brings it all together; truffle-laced potato tots cap things off. Get the Recipe 16 of 32 Braised Duck Legs with Spaetzle and Mushroom Ragout David Malosh This German harvest-inspired comfort meal showcases braised duck served on a bed of buttery-crisp spaetzle and saucy mushrooms. A quick mash of softened butter and flour is the key to thickening the delicious sauce. Get the Recipe 17 of 32 Beef Stew in Red Wine Sauce Cara Cormack For many Americans, the quintessential French stew is boeuf bourguignon — beef cooked in Burgundy red wine. This stew was featured regularly at Jacques Pépin's mother's restaurant, made from tougher, cheaper cuts of beef braised a long time to get tender and stay moist. Get the Recipe 18 of 32 Chicken in a Pot with Lemon Orzo Cara Cormack Nigella Lawson's simple one-pot recipe is as flavorful as it is easy. Infinitely customizable, it's a great dish to make for a delicious weeknight meal or to share with family and friends. Get the Recipe 19 of 32 White Bean and Mushroom Cassoulet Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Lydia Pursell Food writer Lidey Heuck’s vegetarian cassoulet forgoes the traditional assortment of meats and instead uses both dried porcini and fresh cremini mushrooms to add heartiness and depth of flavor. Get the Recipe 20 of 32 Spicy Tofu and Zucchini Stew Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Sommelier Annie Shi's childhood memories of dishes like soondubu jjigae, a spicy Korean tofu stew, became inspiration for this quick and easy vegetable stew that she makes for cozy weeknight dinners. Get the Recipe 21 of 32 Chicken Cacciatore Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Boston chef Karen Akunowicz's version of this Italian classic builds sautéed vegetables, mushrooms, red wine, chicken, and tomatoes into a hearty braise. To round out the meal, serve alongside slow-cooked greens, rice, or polenta. Get the Recipe 22 of 32 Balsamic Braised Short Ribs Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Here, meaty short ribs are slowly braised alongside cipollini onions, celeriac, and carrots in a sweet and tangy balsamic vinegar–infused broth. Let them cook in your Dutch oven for a few hours and not only will your whole kitchen smell incredible, but you’ll be met with fall-off-the-bone-tender meat to enjoy. Get the Recipe 23 of 32 Sourdough Country Bread Caitlin Bensel This sourdough bread recipe is ideal for beginners and expert bakers alike. The toughest part? Waiting for your bread to cool before slathering it with salted butter. Get the Recipe 24 of 32 Slow-Roasted Lamb Shoulder with Shallots and White Wine Eva Kolenko Pre-salting the lamb (the longer the better) deepens its flavor while increasing moisture and tenderness. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens those long-cooked flavors. Get the Recipe 25 of 32 Ragù di Salsiccia (Sausage Ragù) with Tajarin Photo by Christopher Testani / Food Styling by Melissa Gray / Prop Styling by Claire Spollen Mild Italian sausage and veal come together in a lightly sweet, aromatic ragù paired with the Piedmontese fresh pasta tajarin. Our streamlined version of chef Daniel Zeilinga's recipe makes the dish achievable on any evening. Get the Recipe 26 of 32 Maiale al Latte (Pork Braised in Milk) Christopher Testani The late cookbook author Marcella Hazan popularized this Italian method of slow-cooking pork shoulder in milk, which yields a velvety sauce for spooning over the pork and sopping up with bread. Get the Recipe 27 of 32 Persian Split Pea and Rice Soup with Lamb Meatballs © Christina Holmes A staple of Persian home cooking, this bright, herbaceous soup can be made days in advance and reheats beautifully. Simply swirl in the tangy pomegranate molasses, then let the tiny lamb meatballs simmer in the soup for 10 minutes before serving. Get the Recipe 28 of 32 Garlicky Braised Lamb Shanks with Sweet Peppers Greg DuPree In 2018, Food & Wine named this recipe one of our 40 best. Legendary chef Jeremiah Tower's mellow, satisfying lamb shank can be braised a day ahead, making the meat extra tender and flavorful. Fresh bell peppers inject a bright finish to the rich dish. Get the Recipe 29 of 32 Fisherman's-Style Seafood Stew Con Poulos The key to this brodetto-inspired recipe from chef Fabio Trabocchi is to cook the fish and shellfish in stages. Crusty ciabatta toasts make this seafood stew a warming meal for chilly days. Get the Recipe 30 of 32 Turmeric Chicken Stew Abby Hocking / Food & Wine Swap in hominy instead of noodles for this version of chicken stew. Fresh turmeric and lime juice add an irresistible deep flavor, though you can substitute ground turmeric if needed. Get the Recipe 31 of 32 Rustic Garlic Chicken © Jennifer Causey This chicken dish is incredibly flavorful with the addition of three heads of garlic. You don't have to peel the cloves first — they soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken. Get the Recipe 32 of 32 Root Vegetable Minestrone Michael Turek This minestrone is exceptional because it's packed with so many great vegetables — carrots, parsnips, broccoli stems, and butternut squash — and delicious toasted angel hair pasta. Pecorino cheese is stirred into the soup for even more flavor; be sure to pass around extra cheese to dust individual bowls at the table. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit