Dutch Oven Dinners: A Week of Delicious & Easy Recipes

The Dutch oven: a culinary workhorse, a cast-iron chameleon, and the secret weapon to weeknight dinners that taste like weekend feasts. If you’ve got one gathering dust in your cabinet, it’s time to unleash its potential. This guide provides a week’s worth of Dutch oven dinner recipes, each designed to be relatively simple, incredibly flavorful, and guaranteed to make your weeknight meals something to look forward to. Get ready to impress your family (and yourself!) with the sheer versatility of this kitchen essential.

Why Dutch Oven Dinners?

Before we dive into the recipes, let’s appreciate the magic of the Dutch oven. These heavy-bottomed pots offer exceptional heat retention and even distribution, making them ideal for:

• Braising: Tough cuts of meat transform into tender, melt-in-your-mouth masterpieces.
• Roasting: Chicken, roasts, and vegetables roast beautifully, developing rich flavors and crispy exteriors.
• Simmering: Soups, stews, and sauces simmer gently and evenly, preventing scorching and intensifying flavors.
• Baking: From bread to cobblers, the Dutch oven provides a perfect environment for baking, creating a crisp crust and moist interior.
• One-Pot Meals: Reduce cleanup and maximize flavor by cooking everything in one pot.

A Week of Dutch Oven Dinners: Recipes and Instructions

Here’s a week’s worth of Dutch oven recipes, starting with Monday and moving through Sunday. Each recipe includes detailed instructions and tips for success.

Monday: Dutch Oven Chicken and Vegetables

Start the week strong with a classic, comforting, and healthy meal.

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1.5 pounds potatoes, peeled and quartered
• 1 pound Brussels sprouts, trimmed and halved
• 1 cup chicken broth

Instructions:

1. Prepare the Chicken: Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper.
2. Sear the Chicken: Heat the olive oil in the Dutch oven over medium-high heat. Sear the chicken on all sides until golden brown (about 5-7 minutes per side). Remove the chicken from the Dutch oven and set aside.
3. Sauté the Vegetables: Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the garlic, thyme, and rosemary and cook for another minute until fragrant.
4. Add the Potatoes: Place the potatoes in the Dutch oven, creating a bed for the chicken.
5. Return the Chicken: Place the seared chicken on top of the potatoes.
6. Add Brussels Sprouts and Broth: Scatter the Brussels sprouts around the chicken and pour in the chicken broth.
7. Bake: Cover the Dutch oven and bake in a preheated oven at 375°F (190°C) for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or thermometer in the thickest part of the thigh. A meat thermometer should read 165°F (74°C) in the thickest part of the thigh.
8. Rest: Remove the Dutch oven from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
9. Serve: Carve the chicken and serve with the roasted vegetables and pan juices.

Tips:

• For extra crispy skin, broil the chicken for the last 5-10 minutes of cooking.
• You can use other vegetables like parsnips, turnips, or sweet potatoes.
• Add a squeeze of lemon juice before serving for a bright, fresh flavor.

Tuesday: Dutch Oven Beef Bourguignon

Elevate your Tuesday with this classic French stew. Don’t be intimidated; the Dutch oven makes it surprisingly easy.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 pound bacon, chopped
• 1/4 cup all-purpose flour
• 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir recommended)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 pound cremini mushrooms, quartered
• 1 pound pearl onions, peeled
• 2 tablespoons butter

Instructions:

1. Sear the Beef: Pat the beef dry with paper towels. Season generously with salt and pepper. Heat the olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the Dutch oven and set aside. Don’t overcrowd the pot, or the beef will steam instead of sear.
2. Cook the Bacon: Add the chopped bacon to the Dutch oven and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Sauté the Vegetables: Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4. Add Flour: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. This will help thicken the sauce.
5. Deglaze the Pot: Gradually pour in the red wine, scraping up any browned bits from the bottom of the Dutch oven. This adds depth of flavor to the stew.
6. Add Remaining Ingredients: Add the beef broth, tomato paste, thyme, bay leaf, and seared beef. Bring to a simmer.
7. Braise: Cover the Dutch oven and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the beef is very tender.
8. Sauté Mushrooms and Pearl Onions: While the beef is braising, melt the butter in a separate skillet over medium heat. Add the mushrooms and pearl onions and cook until softened and browned, about 8-10 minutes.
9. Combine: Remove the Dutch oven from the oven and stir in the sautéed mushrooms, pearl onions, and cooked bacon.
10. Simmer (Optional): If the sauce is too thin, simmer the stew uncovered over medium heat for 10-15 minutes to reduce the liquid. Be careful not to let it scorch.
11. Serve: Remove the bay leaf and serve the Beef Bourguignon over mashed potatoes, egg noodles, or crusty bread.

Tips:

• Use a good quality red wine for the best flavor.
• Don’t skip the searing step; it adds a crucial layer of flavor to the beef.
• Beef Bourguignon tastes even better the next day, so it’s a great make-ahead dish.

Wednesday: Dutch Oven Sausage and White Bean Stew

A hearty and comforting stew perfect for a chilly Wednesday evening.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage (sweet or spicy), sliced
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 4 cups chicken broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Sausage: Heat the olive oil in the Dutch oven over medium heat. Add the sausage and cook until browned on all sides. Remove the sausage from the Dutch oven and set aside.
2. Sauté the Vegetables: Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
3. Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the Dutch oven.
4. Add Beans and Sausage: Add the cannellini beans and browned sausage. Season with salt and pepper to taste.
5. Simmer: Cover the Dutch oven and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
6. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.

Tips:

• Use your favorite type of Italian sausage.
• Add a Parmesan cheese rind to the stew while simmering for extra flavor. Remove before serving.
• For a thicker stew, mash some of the beans with a fork before adding them.

Thursday: Dutch Oven Pot Roast

A classic comfort food, made even better in the Dutch oven. Perfect for a hearty Thursday dinner.

Ingredients:

• 3-4 pound chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• 1.5 pounds potatoes, peeled and quartered

Instructions:

1. Sear the Roast: Pat the chuck roast dry with paper towels. Season generously with salt and pepper. Heat the olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 5-7 minutes per side. Remove the roast from the Dutch oven and set aside.
2. Sauté the Vegetables: Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the garlic, thyme, and rosemary and cook for another minute until fragrant.
3. Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the Dutch oven.
4. Return the Roast: Return the roast to the Dutch oven. The liquid should come about halfway up the roast.
5. Add Potatoes: Add the potatoes around the roast.
6. Braise: Cover the Dutch oven and braise in a preheated oven at 325°F (160°C) for 3-4 hours, or until the roast is fork-tender.
7. Rest: Remove the Dutch oven from the oven and let the roast rest for 15-20 minutes before shredding.
8. Serve: Shred the roast with two forks and serve with the roasted vegetables and gravy.

Tips:

• For a richer flavor, use red wine instead of some of the beef broth.
• Add a bay leaf to the pot while braising for extra flavor. Remove before serving.
• If the gravy is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the gravy and simmer until thickened.

Friday: Dutch Oven Pizza

Yes, you can make pizza in a Dutch oven! This is a fun and surprisingly easy way to enjoy pizza night.

Ingredients:

• 1 pound pizza dough (store-bought or homemade)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• Your favorite pizza toppings (pepperoni, sausage, vegetables, etc.)
• 2 tablespoons olive oil
• Cornmeal, for dusting

Instructions:

1. Preheat the Oven: Preheat the oven to 450°F (232°C) with the Dutch oven inside. It’s crucial that the Dutch oven is very hot.
2. Prepare the Dough: While the oven is preheating, lightly flour a work surface and roll out the pizza dough to fit the bottom of the Dutch oven.
3. Assemble the Pizza: Carefully remove the hot Dutch oven from the oven. Lightly brush the bottom of the Dutch oven with olive oil and sprinkle with cornmeal.
4. Add the Dough: Carefully place the pizza dough in the hot Dutch oven. Press the dough up the sides slightly.
5. Add Toppings: Spread the pizza sauce evenly over the dough. Sprinkle with mozzarella cheese and add your favorite toppings.
6. Bake: Cover the Dutch oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Broil (Optional): For a browner cheese, remove the lid and broil for the last 1-2 minutes, watching carefully to prevent burning.
8. Serve: Let the pizza cool slightly before slicing and serving. Use a spatula to help lift the pizza out.

Tips:

• Make sure the Dutch oven is very hot before adding the dough to ensure a crispy crust.
• Use a pizza stone or baking sheet under the Dutch oven for extra heat distribution.
• Pre-cook any toppings that require longer cooking times, such as sausage or vegetables.

Saturday: Dutch Oven Jambalaya

Bring some Southern flavor to your Saturday night with this flavorful rice dish.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 cups chicken broth
• 1.5 cups long-grain rice
• 1 pound shrimp, peeled and deveined
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste

Instructions:

1. Brown the Sausage and Chicken: Heat the olive oil in the Dutch oven over medium-high heat. Add the Andouille sausage and cook until browned. Remove the sausage and set aside. Add the chicken and cook until browned on all sides. Remove the chicken and set aside.
2. Sauté the Vegetables: Add the onion, bell pepper, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
3. Add Tomatoes and Broth: Add the diced tomatoes and chicken broth. Bring to a boil, scraping up any browned bits from the bottom of the Dutch oven.
4. Add Rice: Stir in the rice.
5. Return Sausage and Chicken: Return the sausage and chicken to the Dutch oven.
6. Simmer: Cover the Dutch oven and reduce the heat to low. Simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir during this time.
7. Add Shrimp: Gently stir in the shrimp. Cover the Dutch oven and cook for another 5-7 minutes, or until the shrimp is pink and cooked through.
8. Serve: Fluff the Jambalaya with a fork and garnish with fresh parsley.

Tips:

• Use a good quality Andouille sausage for the best flavor.
• Adjust the amount of cayenne pepper to your liking.
• Do not stir the Jambalaya while it is simmering, as this will release starch from the rice and make it sticky.

Sunday: Dutch Oven Apple Cobbler

End your week with a sweet and comforting Dutch oven dessert.

Ingredients:

• 6-8 apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter, cut into small pieces
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons melted butter

Instructions:

1. Prepare the Apple Filling: In a large bowl, combine the sliced apples, 1/2 cup sugar, 2 tablespoons flour, cinnamon, and nutmeg. Toss to coat.
2. Add Apples to Dutch Oven: Pour the apple mixture into the bottom of the Dutch oven. Dot with the 1/4 cup of butter pieces.
3. Prepare the Cobbler Topping: In a separate bowl, whisk together the 1 cup flour, 1/2 cup sugar, baking powder, and salt.
4. Add Wet Ingredients: Stir in the milk and melted butter until just combined. Do not overmix.
5. Spoon Topping Over Apples: Drop spoonfuls of the cobbler topping evenly over the apple filling.
6. Bake: Cover the Dutch oven and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the lid and bake for another 15-20 minutes, or until the topping is golden brown and the apples are tender.
7. Cool Slightly: Let the cobbler cool slightly before serving.
8. Serve: Serve warm, with a scoop of vanilla ice cream or whipped cream, if desired.

Tips:

• Use a combination of apple varieties for the best flavor and texture.
• Add a squeeze of lemon juice to the apple filling to prevent browning.
• For a crispier topping, sprinkle with a little coarse sugar before baking.

Conclusion

With these seven Dutch oven recipes, you can conquer weeknight dinners and enjoy delicious, comforting meals all week long. So, dust off your Dutch oven, gather your ingredients, and get cooking! You’ll be amazed at the versatility and flavor it brings to your table.