Dutch Oven Recipes: 13 Cozy One-Pot Dinners That Make the House Smell Amazing

Dutch oven recipes are made for the first truly cold night: brown everything in one heavy pot, cover it, and let the oven do the rest while the house fills with the smell of Sunday dinner. A thick cast iron pot holds steady, even heat, goes from stovetop to oven, and turns tough, cheap cuts of meat fork tender. That is why a single Dutch oven pot roast video has passed 3.7 million views on YouTube, and why fall Dutch oven roundups come back on local news sites every year. Each slide below is one cozy dinner, with a short shopping list, simple steps and how much of the cooking time is hands off. There is even a crusty bread and a warm dessert. Which one will you make first..

Dutch Oven Recipes Start With a Rich Beef Stew

This is the stew that makes a Dutch oven worth every penny. Chunks of chuck roast are browned hard, then simmered low and slow with red wine or beef broth, carrots, pearl onions and mushrooms until a spoon cuts right through the beef. It takes about 20 minutes of work and 3 hours in a 325 F oven, and you do not have to stand over it. Do you serve it A: over mashed potatoes or B: with crusty bread?..

You will need: 3 pounds beef chuck in 2 inch cubes, 1/4 cup flour, 3 tablespoons oil, 4 slices bacon chopped, 1 onion, 3 cloves garlic, 2 tablespoons tomato paste, 2 cups dry red wine or extra beef broth, 2 cups beef broth, 2 teaspoons thyme, 2 bay leaves, 4 carrots, 1 cup pearl onions, 8 oz mushrooms, salt and pepper.

How to make it: 1. Heat the oven to 325 F. 2. Toss the beef with salt, pepper and flour and brown it in batches in oil. 3. Cook the bacon, onion and garlic, then stir in the tomato paste. 4. Add the wine and broth and scrape up the browned bits. 5. Return the beef with thyme and bay leaves, cover and bake 2 hours. 6. Add the carrots, pearl onions and mushrooms and bake 1 hour more.

Dutch Oven Recipes for Sunday: Braised Short Ribs

Short ribs are the most impressive dinner you can make with almost no skill. Sear them until deep brown, then let them braise in broth, garlic and a little tomato paste for about 3 hours. The meat slides off the bone and the sauce turns rich and glossy. It is one of the Dutch oven recipes that feels like a restaurant meal at home. Do you serve them on A: mashed potatoes or B: creamy polenta?

You will need: 4 pounds bone-in beef short ribs, salt and pepper, 2 tablespoons oil, 1 onion, 2 carrots, 2 celery ribs, 4 cloves garlic, 2 tablespoons tomato paste, 2 cups beef broth, 1 cup red wine or more broth, 2 sprigs rosemary, 2 bay leaves.

How to make it: 1. Heat the oven to 325 F and season the ribs well. 2. Brown the ribs on all sides in the Dutch oven, then set aside. 3. Cook the onion, carrots, celery and garlic for 5 minutes. 4. Stir in the tomato paste, then the broth and wine. 5. Return the ribs, add herbs, cover and braise 3 hours. 6. Skim the fat and spoon the sauce over the ribs.

Dutch Oven Recipes for Bakers: No-Knead Crusty Bread

A Dutch oven turns your kitchen into a bakery. Stir flour, water, salt and a pinch of yeast together, let it sit overnight, then bake it in a very hot covered pot. The lid traps steam, so the loaf gets a crackly crust and an airy inside. There is no kneading and no special skill, and no list of Dutch oven recipes is complete without it. Have you ever baked your own bread?

You will need: 3 cups all-purpose flour, 1 1/2 teaspoons salt, 1/2 teaspoon instant yeast, 1 1/2 cups warm water, extra flour for dusting, parchment paper.

How to make it: 1. Stir the flour, salt, yeast and water into a shaggy dough. 2. Cover and let it rise 12 to 18 hours at room temperature. 3. Shape it into a ball on floured parchment and rest 1 hour. 4. Heat the empty covered Dutch oven at 450 F for 30 minutes. 5. Lift the dough in on the parchment, cover and bake 30 minutes. 6. Uncover and bake 10 to 15 minutes until deep golden.

One-Pot Chicken and Rice

This is the weeknight dinner that saves the most dishes. Crispy skin chicken thighs sit on top of rice that cooks right in the same pot, soaking up the chicken juices, lemon and garlic. Tip: do not lift the lid while it bakes, so the rice steams evenly. It is one of the easiest Dutch oven recipes for busy families.

You will need: 6 bone-in skin-on chicken thighs, salt, pepper, paprika, 1 tablespoon oil, 1 onion diced, 3 cloves garlic, 1 1/2 cups long grain rice, 3 cups chicken broth, 1/2 teaspoon turmeric, 1 lemon, 1 cup frozen peas, parsley.

How to make it: 1. Heat the oven to 375 F. 2. Season the chicken and sear it skin side down until crisp, then set aside. 3. Cook the onion and garlic in the drippings. 4. Stir in the rice, turmeric, broth and lemon juice and bring to a simmer. 5. Nestle the chicken on top skin side up, cover and bake 35 minutes. 6. Stir in the peas, rest 5 minutes and top with parsley.

Chicken Thighs With White Beans and Kale

This cozy one-pot dinner tastes like something from an Italian farmhouse. Seared chicken thighs braise with creamy white beans, garlic, kale and a little parmesan. It is hearty and full of fiber from the beans. It is one of the most budget friendly Dutch oven recipes here. Tip: mash a few of the beans against the side of the pot to make the sauce thick and creamy. Would your family eat the kale: A: yes or B: only if it is hidden?

You will need: 6 boneless chicken thighs, salt and pepper, 2 tablespoons olive oil, 4 cloves garlic, 1 cup cherry tomatoes, 2 cans (15 oz) cannellini beans drained, 1 1/2 cups chicken broth, 1 bunch kale chopped, 1/2 cup grated parmesan, lemon.

How to make it: 1. Season and brown the chicken in oil, then set aside. 2. Cook the garlic and tomatoes for 2 minutes. 3. Add the beans and broth and mash a few beans. 4. Return the chicken, cover and simmer 20 minutes. 5. Stir in the kale until wilted. 6. Finish with parmesan and a squeeze of lemon.

Dutch Oven Recipes for Game Day: Beef Chili

Chili is better in a Dutch oven because the heavy pot simmers it gently for hours without scorching the bottom. Brown the beef well, bloom the spices in the fat, then let it bubble low with beans and tomatoes. Tip: it tastes even better the next day, so make it ahead for game day. Is your chili A: with beans or B: no beans?

You will need: 2 pounds ground beef, 1 onion and 1 green pepper diced, 4 cloves garlic, 3 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 can (28 oz) crushed tomatoes, 2 cans kidney beans drained, 1 cup beef broth, salt, cheddar, sour cream, green onions.

How to make it: 1. Brown the beef in the Dutch oven and drain most of the fat. 2. Cook the onion, pepper and garlic until soft. 3. Stir in the spices for 1 minute. 4. Add the tomatoes, beans and broth. 5. Simmer partly covered for 1 1/2 hours, stirring now and then. 6. Season and serve with cheese, sour cream and green onions.

Coq au Vin Style Chicken

Coq au vin sounds fancy, but it is just chicken braised with bacon, mushrooms and pearl onions in a deep red sauce. Use red wine for the classic flavor, or beef broth with a splash of red wine vinegar if you skip alcohol. The long, gentle braise makes the chicken tender and the sauce silky. It is one of the Dutch oven recipes that feels like a special occasion.

You will need: 8 bone-in chicken thighs and drumsticks, salt and pepper, 4 slices thick bacon, 8 oz mushrooms, 1 cup pearl onions, 2 carrots, 3 cloves garlic, 2 tablespoons flour, 2 cups red wine or beef broth plus 1 tablespoon red wine vinegar, 1 cup chicken broth, thyme, bay leaf.

How to make it: 1. Cook the bacon until crisp and set aside. 2. Brown the seasoned chicken in the fat. 3. Cook the mushrooms, onions, carrots and garlic, then stir in the flour. 4. Add the wine or broth and scrape the pot. 5. Return the chicken and bacon with thyme and bay leaf. 6. Cover and simmer 45 minutes until tender.

Dutch Oven Recipes With a Twist: French Onion Chicken

All the flavor of French onion soup, turned into a main dish. Onions cook down slowly until jammy and deep brown, chicken thighs braise right on top, and a blanket of Gruyere melts under the broiler. Tip: be patient with the onions. They need about 30 minutes to get truly sweet. Serve it with crusty bread to soak up the sauce.

You will need: 6 boneless chicken thighs, salt and pepper, 3 tablespoons butter, 4 large onions thinly sliced, 1 teaspoon sugar, 2 cloves garlic, 1 tablespoon flour, 1 1/2 cups beef broth, 1 teaspoon thyme, 1 1/2 cups shredded Gruyere.

How to make it: 1. Brown the seasoned chicken and set aside. 2. Cook the onions in butter with the sugar over medium low for 30 minutes until deep brown. 3. Stir in the garlic and flour. 4. Add the broth and thyme and bring to a simmer. 5. Return the chicken, cover and cook 20 minutes. 6. Top with Gruyere and broil 3 minutes until bubbling.

Braised Pork Shoulder for Tacos

Pork shoulder is one of the cheapest cuts in the store, and a Dutch oven turns it into tender carnitas. Braise chunks with orange juice, garlic and cumin until they fall apart, then crisp the shredded meat in the same pot. One pot feeds a whole taco night, so of all the Dutch oven recipes, this one stretches a dollar furthest. Do you top yours with A: salsa verde or B: pico de gallo?

You will need: 3 pounds boneless pork shoulder in 2 inch chunks, 2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon oregano, 1 onion quartered, 5 cloves garlic, juice of 2 oranges, juice of 1 lime, 1 cup water, corn tortillas, cilantro, onion, lime wedges.

How to make it: 1. Heat the oven to 325 F. 2. Toss the pork with salt, cumin and oregano. 3. Put it in the Dutch oven with the onion, garlic, juices and water. 4. Cover and bake 3 hours until very tender. 5. Shred the meat and spread it in the pot with a little of the fat. 6. Broil or fry on the stove until the edges crisp, then serve in tortillas.

Creamy Tuscan Chicken Soup

This soup has everything people love about creamy Tuscan chicken: garlic, sun-dried tomatoes, spinach and parmesan, all in a cozy bowl. The Dutch oven keeps the cream from scorching and holds the heat for second helpings. Tip: add the spinach at the very end so it stays bright green. It is one of the fastest Dutch oven recipes here, ready in about 40 minutes.

You will need: 1 1/2 pounds boneless chicken breasts or thighs, 2 tablespoons olive oil, 1 onion, 4 cloves garlic, 1/2 cup chopped sun-dried tomatoes, 6 cups chicken broth, 1 teaspoon Italian seasoning, 1 cup small pasta, 1 cup heavy cream, 1/2 cup parmesan, 3 cups spinach.

How to make it: 1. Brown the chicken in oil and set aside. 2. Cook the onion, garlic and sun-dried tomatoes for 3 minutes. 3. Add the broth and seasoning and bring to a boil. 4. Add the pasta and the chicken and simmer 12 minutes. 5. Shred the chicken and stir in the cream and parmesan. 6. Stir in the spinach just until wilted.

Bolognese Simmered Low and Slow

A real bolognese is not a quick weeknight sauce. It is a meat sauce simmered for hours with milk, tomatoes and a little nutmeg until it turns thick, rich and silky. A heavy Dutch oven lets it bubble gently without sticking. Make a double batch and freeze half. It is one of the Dutch oven recipes worth a lazy Sunday. Do you serve it on A: spaghetti or B: wide pappardelle?

You will need: 1 pound ground beef, 1/2 pound ground pork, 2 tablespoons olive oil, 1 onion, 1 carrot and 1 celery rib finely chopped, 3 cloves garlic, 2 tablespoons tomato paste, 1 cup milk, 1 can (28 oz) crushed tomatoes, 1 cup beef broth, pinch of nutmeg, salt, pasta, parmesan.

How to make it: 1. Cook the onion, carrot and celery in oil until soft. 2. Add the garlic and meats and cook until browned. 3. Stir in the tomato paste, then the milk, and simmer until it is absorbed. 4. Add the tomatoes, broth and nutmeg. 5. Simmer uncovered on very low heat for 2 to 3 hours, stirring now and then. 6. Toss with pasta and top with parmesan.

Chicken and Dumplings in One Pot

Few Dutch oven recipes feel more like grandma’s kitchen than this one. Tender chicken simmers in a creamy broth with carrots and celery, then fluffy biscuit dumplings steam right on top under the lid. Tip: do not peek for the first 15 minutes, or the dumplings will not puff. Would your family call it A: comfort food or B: the best dinner of the year?

You will need: 2 pounds boneless chicken thighs, 2 tablespoons butter, 1 onion, 2 carrots, 2 celery ribs, 1/3 cup flour, 6 cups chicken broth, 1 cup milk, thyme, salt and pepper. Dumplings: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3/4 cup milk, 4 tablespoons melted butter.

How to make it: 1. Cook the vegetables in butter, then stir in the flour. 2. Whisk in the broth and milk, add the chicken and thyme and simmer 25 minutes. 3. Shred the chicken back into the pot and season. 4. Stir the dumpling ingredients into a soft dough. 5. Drop spoonfuls onto the simmering stew. 6. Cover and cook 15 minutes without lifting the lid.

Apple Cobbler Baked in the Pot

Dessert comes out of the same pot. Sliced apples with cinnamon and brown sugar bake under a buttery biscuit topping until the fruit is bubbling and the top is golden. Serve it warm with vanilla ice cream. It is the sweetest way to end a week of Dutch oven recipes. Want more apple desserts? See our old fashioned apple desserts. Which do you want on top: A: ice cream or B: whipped cream?

You will need: 8 apples peeled and sliced, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, 2 tablespoons flour. Topping: 1 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup cold butter, 2/3 cup milk, cinnamon sugar.

How to make it: 1. Heat the oven to 375 F. 2. Toss the apples with brown sugar, cinnamon, lemon and flour in the Dutch oven. 3. Mix the topping dry ingredients and cut in the butter. 4. Stir in the milk to make a soft dough. 5. Drop spoonfuls over the apples and sprinkle with cinnamon sugar. 6. Bake uncovered 40 to 45 minutes until golden and bubbling.