7 Delicious Recipes You Can Make in a Dutch Oven

A spacious solution to your one pot meals, Dutch ovens are a handy versatile tool to add to your kitchen. An attractive, heavy set, kitchen utensil, that ensures even heat distribution, and constant heat retention throughout the cooking process.

This useful oven is ideal for searing, braising, baking, slow cooking or open fire cooking. Here is a little insight and culinary expedition of the 7 wonders that can be made in a Dutch oven.

A bit of History

Known to have first made an appearance in the early 1700’s, the Dutch oven was introduced as a more cost effective cookware compared to that of the copper and brass cookware that was ruling the culinary world.

First introduced in cast iron, which was a cheaper material, Englishman Abraham Darby, entered the cookware market with his masterpiece. The Dutch oven rapidly gained in popularity and holds its own to this day.

My Very Own Treasure

Fortunately, I never had to spend a dime on this beautiful cookware. My very own Dutch oven was passed down to me from my mother. It has been a family heirloom for ages, and I was the chosen beneficiary of this treasure. It has served me faithfully through the years and it is my most prized kitchen tool.

7 Delicious Recipes for Your Dutch Oven

You would never believe the versatility of this beautifully crafted tool. It boasts convenient one pot wonders, as well as oven bakes and casseroles. Here are my 7 favourite and delicious, easy to make recipes in the gorgeous Dutch oven.

Dutch Oven Roasted Beef With Carrots and Potatoes

Preparation time: 10 minutes
Cooking time: 3 hours

Ingredients:

• 1 kg chuck roast
• 300g chopped carrots
• 350g potato wedges
• 1 onion thinly sliced
• 2 sprigs thyme
• 2 tablespoon vegetable oil
• Salt 
• Black pepper
• 1 litre beef broth

Method:

Preheat your Dutch oven on medium/high heat and add in the oil. Pat your chuck roast dry and season it with your preferred amount of salt and pepper. Sear the chuck roast on all sides ensuring that it is beautifully browned. Add in the thinly sliced onion and thyme and allow it to cook for 2 to 3 minutes. This step will add extra flavour to the chuck roast.  Add in your broth and put the lid on. Remove pot from stove. Preheat your oven at 360 F / 180 C. Transfer the pot to your oven and cook for 2 ½ hours checking the broth level after the 1 ½ hour mark.  Add the carrots and potatoes and cook for a further 45 minutes. Succulent and tender pot roasted beef is ready to devour.

Tips:

Be careful with the seasoning if you are using a store bought broth, as sometimes they are high in sodium. This will avoid an overly salty end result.

Store in the fridge in an airtight container for up to 5 days, and it will last at least 3 months in the freezer.

Dutch Oven Roast Chicken

Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes

Ingredients:

• 2kg whole chicken
• Bunch of celery stalks chopped
• 1 teaspoon vegetable oil
• Salt
• Black pepper
• 1 lemon cut into 4’s
• Rosemary sprig
• Thyme 

Method:

Preheat oven to 360 F / 180 C. Pat chicken dry to remove moisture. Add the chopped celery to the Dutch oven. Season the chicken thoroughly with salt and pepper and place it on top of the celery. Add the lemon wedges, rosemary and thyme to the chicken’s cavity and drizzle with oil. Put the lid on and transfer the pot to the oven and cook for 1 hour and 20 minutes. Delicious roast chicken is ready.

Tips:

For a darker brown colour, remove the lid in the last 10 minutes of cooking.

Store in the fridge in an airtight container for up to 5 days, and it will last at least 3 months in the freezer.

Dutch Oven One Pot Creamy Chicken Pasta

Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:

• 500g cubed chicken fillets
• 500g penne pasta
• 500ml milk
• 2 tablespoons oil
• 1 tablespoon butter
• 1 medium onion cubed
• 1 teaspoon Italian herbs
• 1 tablespoon corn flour mixed with water 
• 4 cups water
• 5g garlic powder
• Salt and pepper to season

Method:

Preheat Dutch oven and add in the oil. Season cubed chicken and fry on medium heat until browned. Add in butter, chopped onion, Italian herbs, and garlic powder, and cook for a minute. Add in the dry penne pasta and give it a stir. Add in the water and let it cook for 6 minutes. After 6 minutes add in the milk and bring it to a slight simmer. Add in the corn flour mixture and stir. Thick and creamy pasta is ready to be plated.

Tips: Stir pot often after you add in the dry pasta. This will allow pasta to cook evenly.

Store in an airtight container and it will last in the fridge for up to 3 days.

15 Minute Dutch Oven Green Beans

Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients:

• 500g Whole green beans
• 1 tablespoon oil
• 2 cloves crushed garlic
• Salt and pepper to taste

Method:

Preheat Dutch oven on medium/low heat. Remove the green beans stems. Add vegetable oil to the Dutch oven followed by the green beans. Sauté for 7 minutes, turning after every few minutes. Add in the garlic, salt and pepper and cook for the remaining time. Your delicious side dish is ready.

Tip: for crunchier sautéed green beans, reduce the cooking time by half.

Store in the fridge in an airtight container for up to 5 days and it will last at least 1 month in the freezer.

Dutch Oven Roast Potatoes

Preparation time: 5 minutes
Cooking time: 35 minutes

Ingredients:

• 500g Potatoes cut into wedges
• Thyme 
• Rosemary
• Melted butter
• Salt and pepper

Method:

Preheat oven to 360 F / 180 C.  Add all ingredients to the Dutch oven and give it a quick toss. Put the lid on the pot and place it in the oven. Cook for the required time, or until potatoes are cooked through.

Tip:

For extra crisp remove lid in the last 5 minutes of cooking.

Store in an airtight container and it will last for 5 to 7 days in the fridge.

Chunky Dutch Oven Roast Veg

Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients

• 100g carrots chopped
• 100g sweet potatoes cubed
• 100g potatoes cubed
• 100g pumpkin cubed
• 100g corn on the cob halved
• 1 tablespoon oil
• Mixed herbs
• Salt and pepper

Method:

Preheat oven at 360 F / 180 C. Add all the ingredients to the Dutch oven. Give them a good toss and place the pot in the oven. Cook for the required time stirring at the halfway mark. Delicious chucky veg is ready to serve.

Tip: 

Add in some crushed peanuts for a little extra flavour.

Store in the fridge in an airtight container for up to 5 days and it will last at least 3 months in the freezer.

Dutch Oven No Knead Bread

Preparation time: 10 minutes
Proofing time: 1 hour
Cooking time: 45 minutes

Ingredients

• 500g flour
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 2 cups lukewarm water
• 1 Teaspoon oil for greasing

Method:

In a dish or mixing bowl combine all the dry ingredients and add the warm water to form a soft dough. Grease your Dutch oven and add the bread dough. Cover and leave the dough to proof in the pot for an hour. Preheat oven to 360 F / 180 C 15 minutes before the proofing time is up. Put the pot with the proofed dough into the oven and cook for 35 minutes with the lid on. Remove the lid in the last 10 minutes of cooking. Your Dutch oven bread is done.

Tips:

Avoid opening the oven door in the first 35 minutes of cooking. This will ensure maximum height and will avoid a flat bread.

This will last on the countertop for up to 3 days, in the fridge in an airtight container for up to 7 days and in the freezer for up to 3 months.