7 Dutch Oven Recipes for No Fuss Cooking

Dutch ovens are versatile and durable, which is why they’re so popular. Whether on the stovetop or the coals of a campfire, a Dutch oven gives you even heat distribution and excellent heat retention. That makes them great not just for stews and roasts, but also for bread, soups, and one-pot pastas and beans with minimal cleanup. Not sure where to start with your Dutch oven? Maybe you’re an experienced cook but looking for a few new recipes to try. Whatever the case, we’ve got you covered. This collection of recipes focuses on whole ingredients and minimal work without sacrificing flavor.

Breads

Artisan No-Knead Whole Wheat Bread

This take on classic no-knead bread adds whole wheat flour for a nuttier flavor and more fiber. It’s great for toast, soups, or sandwiches.

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ¾ cups warm water
• Extra flour for dusting

Steps

1. In a large bowl, stir together flour, salt, and yeast.
2. Pour in water and mix with a wooden spoon until a shaggy dough forms.
3. Cover the bowl with a towel and let it rest at room temp for 12 to 18 hours.
4. When it’s bubbly and domed, preheat your Dutch oven (with lid) in a 450°F oven for 30 minutes.
5. Meanwhile, turn the dough onto a floured surface, shape it into a ball, and place it on parchment.
6. Carefully remove the hot pot, set the dough inside (on the parchment), cover, and bake 30 minutes.
7. Remove the lid and bake another 10 to 15 minutes until golden. Cool before slicing.

Herb-Laced Camp Bread

This camp-style bread with fresh herbs is perfect with olive oil or alongside your favorite soup.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons chopped fresh rosemary or thyme
• 1 ½ cups milk
• 2 tablespoons olive oil

Steps

1. In a bowl, whisk flour, baking powder, salt, and herbs.
2. Stir in milk and olive oil until a soft dough forms.
3. Turn onto a lightly floured surface and shape into a round.
4. Heat your Dutch oven over medium–low, then set in the dough.
5. Cover and cook 25 to 30 minutes, checking occasionally, until the top is firm and the bottom sounds hollow when tapped.
6. Let cool slightly before serving.

Soups & Stews

Tomato Basil Soup

Bright summer tomatoes and fresh basil make this soup feel light and refreshing, and the slow simmer deepens all the flavors.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 pounds ripe tomatoes, quartered
• 2 cups vegetable stock
• 1 cup fresh basil leaves, torn
• Salt and pepper to taste

Steps

1. Warm the oil in the Dutch oven over medium heat. Add onion and cook until soft.
2. Stir in garlic and cook another minute.
3. Add tomatoes and stock, bring to a gentle boil, then reduce to a simmer for 25 to 30 minutes.
4. Add basil, then use an immersion blender to puree until smooth (or transfer in batches to a blender).
5. Season with salt and pepper. Serve with a drizzle of olive oil and extra basil.

Root Vegetable & Barley Stew

This earthy stew brings together chewy barley, carrots, parsnips, and turnips.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 turnip, cubed
• 3 cloves garlic, minced
• 1 cup pearl barley
• 4 cups vegetable stock
• 1 teaspoon fresh thyme leaves
• Salt and pepper

Steps

1. Heat oil in your Dutch oven, then sauté the onion until soft.
2. Add carrots, parsnips, turnip, and garlic; cook 5 minutes.
3. Stir in barley, stock, and thyme.
4. Bring to a simmer, cover, and cook 40 to 45 minutes, until barley and veggies are tender.
5. Season with salt and pepper and serve warm.

Pasta

Whole Wheat Penne with Tomatoes & Olives

This dish combines whole wheat penne, ripe tomatoes, briny olives, and fresh herbs. Everything cooks in the same pot, so the pasta absorbs all the rich flavors.

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 2 cups cherry tomatoes
• ½ cup Kalamata olives, pitted and halved
• 3 cups vegetable stock
• 8 ounces whole wheat penne
• Handful fresh basil, torn
• Salt and pepper

Steps

1. Heat olive oil in your Dutch oven, add garlic, and cook lightly.
2. Add tomatoes and olives, stirring for 2 to 3 minutes.
3. Pour in stock, bring to a boil, then add pasta.
4. Cook, stirring occasionally, until pasta is al dente and most liquid is absorbed.
5. Stir in basil, season, and serve.

Chicken

Lentil Chicken Ragu

This is a lighter ragu that uses lentils with ground chicken to add protein and texture. Serve it over whole-grain polenta or roasted sweet potatoes.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground chicken
• 1 cup dried green lentils, rinsed
• 1 can (14 oz) crushed tomatoes
• 2 cups chicken stock
• 1 teaspoon dried oregano
• Salt and pepper

Steps

1. Heat oil in the Dutch oven. Add onion, carrot, and celery; cook until soft.
2. Add ground chicken and brown, breaking it up as it cooks.
3. Stir in lentils, tomatoes, stock, and oregano.
4. Bring to a simmer, cover, and cook 30 to 35 minutes until lentils are tender.
5. Season to taste and serve over polenta or roasted veggies.

Citrus & Herb Roasted Chicken with Vegetables

A whole chicken roast keeps the skin crisp and the interior juicy, while root vegetables cook in the flavorful juices.

Ingredients

• 1 whole chicken (about 4 lbs.)
• 2 tablespoons olive oil
• Zest and juice of 1 orange
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 onion, quartered

Steps

1. Preheat oven to 425°F. Rub chicken with olive oil, citrus zest/juice, rosemary, salt, and pepper.
2. Arrange vegetables in the bottom of your Dutch oven.
3. Place chicken on top of the veggies.
4. Roast covered for 45 minutes, then uncover and roast another 15 to 20 minutes until skin is crisp and an instant-read thermometer reads 165°F at the thickest part.
5. Let rest before carving.

 

From sauces, soups, and stews to one-pot options, your Dutch oven can help you create delicious, healthy meals. Focus on whole foods and get them as locally as possible (or grow them yourself!).