There is something especially comforting about a dinner that slowly cooks in one heavy pot. Dutch oven dinners are perfect for turning simple ingredients into rich, hearty meals while keeping cleanup manageable.
From tender beef and pork to chicken, chili, stews, and meatless favorites, these recipes cover everything from quick weeknight meals to slow-cooked Sunday dinners. If you love simple one-pot cooking, you may also want to save these high-protein skillet dinners for nights when you want dinner on the table a little faster.
1. Braised Short Ribs
Braised short ribs are made for a Dutch oven. A good sear creates a deeply browned exterior before the beef slowly cooks with broth, onions, garlic, and herbs until fork-tender.
The long braise also creates a rich sauce without requiring much hands-on work. Serve the ribs over mashed potatoes, creamy polenta, or egg noodles for a cozy dinner that feels special enough for the weekend.
2. Classic Pot Roast
A chuck roast becomes incredibly tender after several hours of gentle cooking with carrots, potatoes, onions, and savory broth. Browning the beef first adds another layer of flavor to the finished dish.
This is one of those Dutch oven dinners that gives you the main dish, vegetables, and sauce from a single pot. Leftovers are excellent for sandwiches, bowls, or an easy second dinner.
3. Crispy Pork Carnitas
Pork shoulder slowly braises with citrus, garlic, onion, and warm spices until it can be pulled apart with a fork. After shredding, a quick trip under the broiler creates those irresistible crispy edges.
Pile the carnitas into tortillas or use them for burrito bowls, salads, and nachos. For more meals that stretch cooked meat into several easy dinners, these easy rotisserie chicken recipes are another useful collection to keep handy.
4. Red Beans and Rice
Creamy red beans, smoky sausage, onion, celery, and bell pepper make this a filling one-pot dinner with plenty of Cajun-inspired flavor. Letting everything simmer together gives the beans time to soften and the broth time to thicken.
Spoon the beans over fluffy rice and add hot sauce or sliced green onions if you like. It is budget-friendly, filling, and even better after the flavors have had time to mingle.
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5. Sausage and Peppers
Italian sausage, colorful bell peppers, onions, garlic, and tomatoes turn into an easy Dutch oven dinner with very little prep. Browning the sausage first leaves flavorful drippings behind for cooking the vegetables.
Serve the mixture over pasta, polenta, rice, or tucked inside toasted rolls. It is an especially good choice when you want the comfort of a one-pot meal without waiting hours for dinner.
6. Chicken Cacciatore
Chicken cacciatore combines browned chicken thighs with tomatoes, peppers, onions, garlic, and Italian herbs. As the chicken gently braises, the sauce becomes savory and rich while the meat stays juicy.
Serve it with pasta, mashed potatoes, or crusty bread to catch the tomato sauce. It is rustic, comforting, and easy enough to make for a family dinner.
7. Turkey Chili
Ground turkey gives classic chili a lighter base while beans, tomatoes, peppers, and spices provide plenty of hearty texture. Everything simmers together until the flavors deepen and the chili becomes thick enough to pile with toppings.
Add shredded cheese, avocado, Greek yogurt, cilantro, or sliced jalapeños at the table. It also reheats beautifully, making it useful for lunches and meal prep.
8. White Chicken Chili
White chicken chili swaps the usual tomato base for tender chicken, white beans, green chiles, broth, and warm seasonings. Mashing some of the beans naturally thickens the broth while keeping the recipe simple.
Finish each bowl with lime, cilantro, avocado, or a little cheese. For even more cold-weather meal inspiration, browse these high-protein fall soups.
9. Shakshuka
Shakshuka turns pantry staples into a satisfying dinner in surprisingly little time. Tomatoes, peppers, onions, garlic, and spices simmer into a thick sauce before eggs are nestled directly into the mixture.
Cover the Dutch oven just long enough to set the whites while leaving the yolks as soft as you prefer. Serve with toasted bread or warm pita for scooping up the eggs and tomato sauce.
10. Chickpea Curry
Chickpeas simmered with tomatoes, coconut milk, onion, garlic, ginger, and fragrant spices create a creamy meatless Dutch oven dinner. The chickpeas absorb the curry flavor while still keeping their satisfying texture.
Serve it over basmati rice and finish with cilantro and lime. This is also one of the easiest recipes in the collection to prepare ahead because the flavor develops even more overnight.
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11. Shrimp Étouffée
Shrimp étouffée starts with a roux that gives the sauce its characteristic depth and silky texture. Onion, celery, bell pepper, garlic, stock, and Cajun seasoning build layers of savory flavor before the shrimp are added near the end.
Keeping the shrimp until the final minutes prevents them from becoming tough. Spoon the finished étouffée over hot rice and garnish with green onions.
12. Pozole Rojo
Pozole rojo is a deeply flavorful Mexican stew built around tender pork, hominy, dried red chiles, garlic, and broth. A Dutch oven gives the pork plenty of time to soften while the chile broth becomes richer.
The fresh toppings make each bowl even better. Try shredded cabbage, radishes, cilantro, onion, and lime for crunch and brightness against the slow-cooked broth.
13. Braised Chicken Stew
Chicken thighs, potatoes, carrots, celery, onion, and herbs simmer together into a simple but deeply comforting stew. Browning the chicken before adding the liquid gives both the meat and broth more flavor.
Keep the vegetable pieces fairly chunky so they hold their shape during braising. For food safety, poultry should reach an internal temperature of 165°F, according to USDA guidance.
14. White Bean and Rosemary Stew
White beans become creamy and tender as they simmer with tomatoes, garlic, onion, rosemary, and vegetable broth. A Parmesan rind can be added during cooking for an extra savory note, then removed before serving.
This simple vegetarian Dutch oven dinner is especially good with toasted bread. A handful of spinach or kale stirred in near the end adds color and makes the pot feel even more substantial.
15. Tuscan Tomato and Bean Stew
Tomatoes, cannellini beans, garlic, herbs, and vegetables create a rustic Tuscan-style stew that works well when you want something cozy without meat.
Let the tomatoes cook down until the broth becomes thick and concentrated. Serve it with toasted bread, grated Parmesan, or a spoonful of pesto for an easy finish.
16. Braised Oxtail
Oxtail benefits from exactly the kind of low, slow cooking a Dutch oven does best. Browning the pieces first develops a deep crust before they braise with aromatics and broth for several hours.
By the end, the meat should be extremely tender and the cooking liquid rich and glossy. Serve it over rice or mashed potatoes to make the most of the sauce.
17. Beef Birria
Beef birria combines slow-braised beef with dried chiles, garlic, spices, and a deeply flavored cooking broth. Chuck roast works especially well because it becomes tender enough to shred while staying juicy.
Serve the beef and broth as a stew or use the shredded meat for tacos. Making a large batch also gives you useful leftovers for quesadillas, rice bowls, and quick lunches.
18. Braised Pork Belly
Slow braising transforms pork belly into exceptionally tender slices while allowing the cooking liquid to pick up plenty of savory flavor. Garlic, ginger, broth, and a touch of sweetness work particularly well with its richness.
After braising, crisp the pork briefly to contrast the soft interior with caramelized edges. Serve smaller portions with rice and vegetables for a balanced plate.
19. Tomato Basil Risotto
A wide Dutch oven works surprisingly well for risotto. Arborio rice is toasted first, then gradually cooked with warm broth until the grains become tender and the surrounding starch creates a creamy texture.
Tomatoes add brightness while Parmesan and fresh basil finish the dish. Keep the heat gentle and stir regularly rather than rushing the rice.
20. Braised Beef Meatballs
Large beef meatballs become especially tender when they finish cooking directly in tomato sauce. Browning them first gives the outside color and flavor before the Dutch oven handles the gentle simmer.
Serve them over spaghetti, creamy polenta, or tucked into toasted rolls. If ground beef is a regular part of your meal plan, these cheap high-protein ground beef dinners offer even more family-friendly ideas.
21. Dutch Oven Chicken Pot Pie
Chicken pot pie can go from stovetop filling to golden baked dinner in the same Dutch oven. Chicken, carrots, peas, celery, and onions are coated in a creamy savory gravy before the crust is placed over the top.
Bake until the pastry is deeply golden and the filling bubbles around the edges. The result has everything you want from comfort food without requiring several separate pans.
22. Beef Bourguignon
Beef bourguignon is an ideal final recipe for a Dutch oven collection because it takes full advantage of slow braising. Beef chuck cooks with mushrooms, onions, carrots, herbs, broth, and red wine until exceptionally tender.
The sauce becomes richer as it cooks, making this a great weekend meal when there is time to let the pot work slowly. Serve it over mashed potatoes or buttered noodles for a classic, comforting dinner.
1. Braised Short Ribs
Slow BraisedIngredients: 4 lb bone-in beef short ribs, 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp olive oil, 1 large onion diced, 2 carrots chopped, 3 garlic cloves minced, 2 tbsp tomato paste, 2 cups beef broth, 1 cup dry red wine, 2 sprigs thyme, and 1 bay leaf.
Step 1: Heat the oven to 325°F. Pat the short ribs dry and season with salt and pepper.
Step 2: Heat oil in a Dutch oven and sear the ribs on all sides. Transfer them to a plate.
Step 3: Cook onion and carrots until softened. Add garlic and tomato paste, then pour in broth and wine and scrape up the browned bits.
Step 4: Return ribs to the pot, add thyme and bay leaf, cover, and braise for about 3 hours until very tender.
Storage: Refrigerate in an airtight container for up to 3 to 4 days.
2. Classic Pot Roast
Family FavoriteIngredients: 4 lb beef chuck roast, 2 tsp salt, 1 tsp black pepper, 2 tbsp olive oil, 1 onion cut into wedges, 4 carrots cut into chunks, 1½ lb baby potatoes, 4 garlic cloves, 3 cups beef broth, 1 tbsp Worcestershire sauce, 2 sprigs rosemary, and 3 sprigs thyme.
Step 1: Heat oven to 325°F. Season the roast generously with salt and pepper.
Step 2: Heat oil in the Dutch oven and brown the roast thoroughly on both sides. Remove temporarily.
Step 3: Add onion and garlic, then broth, Worcestershire sauce, rosemary, and thyme. Return the beef to the pot.
Step 4: Cover and cook for 2½ hours. Add carrots and potatoes and continue cooking about 1 hour, or until the beef and vegetables are tender.
Storage: Refrigerate leftovers with some cooking liquid for up to 3 to 4 days.
3. Crispy Pork Carnitas
Crispy & TenderIngredients: 4 lb boneless pork shoulder cut into large chunks, 2 tsp salt, 1 tsp cumin, 1 tsp dried oregano, 1 onion quartered, 5 garlic cloves, juice of 2 oranges, juice of 1 lime, and 1 cup chicken broth.
Step 1: Heat oven to 325°F. Season pork with salt, cumin, and oregano.
Step 2: Place pork, onion, garlic, orange juice, lime juice, and broth in the Dutch oven.
Step 3: Cover and braise for about 3 hours until the pork pulls apart easily.
Step 4: Shred the meat, spread on a baking sheet with a little cooking liquid, and broil briefly until the edges are crisp.
Storage: Refrigerate for up to 3 to 4 days. Keep a little braising liquid with the pork to prevent it from drying out.
4. Red Beans and Rice
Budget FriendlyIngredients: 12 oz smoked sausage sliced, 1 tbsp olive oil, 1 onion diced, 1 green bell pepper diced, 2 celery stalks diced, 3 garlic cloves minced, 3 cans (15 oz each) red kidney beans drained and rinsed, 3 cups chicken broth, 1 tsp smoked paprika, 1 tsp dried thyme, ½ tsp cayenne pepper, 2 bay leaves, and 3 cups cooked white rice.
Step 1: Brown the sausage in oil in the Dutch oven. Remove and set aside.
Step 2: Cook onion, pepper, and celery until tender, then stir in garlic and seasonings.
Step 3: Add beans, broth, bay leaves, and sausage. Simmer uncovered for about 40 minutes, stirring occasionally.
Step 4: Mash a small portion of the beans against the side of the pot to thicken the mixture. Serve over cooked rice.
Storage: Refrigerate the beans and rice in airtight containers for up to 3 to 4 days.
5. Sausage and Peppers
30 Minute MealIngredients: 1½ lb Italian sausage links, 1 tbsp olive oil, 3 bell peppers sliced, 1 large onion sliced, 3 garlic cloves minced, 1 can (14.5 oz) diced tomatoes, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.
Step 1: Heat oil in the Dutch oven and brown the sausage links. Remove and slice into thick pieces.
Step 2: Add peppers and onion and cook until beginning to soften.
Step 3: Stir in garlic, tomatoes, Italian seasoning, salt, and pepper.
Step 4: Return sausage to the pot and simmer for 10 to 12 minutes until cooked through. Serve with rolls, pasta, rice, or polenta.
Storage: Refrigerate in an airtight container for up to 3 to 4 days.
6. Chicken Cacciatore
Italian StyleIngredients: 6 bone-in chicken thighs, 1 tsp salt, ½ tsp pepper, 1 tbsp olive oil, 1 onion sliced, 1 red bell pepper sliced, 8 oz mushrooms sliced, 3 garlic cloves minced, 1 can (28 oz) crushed tomatoes, ½ cup chicken broth, 1 tsp dried oregano, and 1 tsp dried basil.
Step 1: Season chicken. Heat oil in the Dutch oven and brown the thighs well on both sides.
Step 2: Remove chicken and cook onion, pepper, and mushrooms until softened. Add garlic.
Step 3: Add tomatoes, broth, oregano, and basil. Return chicken to the pot.
Step 4: Cover and simmer gently for 30 to 35 minutes, until the chicken reaches at least 165°F internally.
Storage: Refrigerate cooked chicken and sauce for up to 3 to 4 days.
7. Turkey Chili
Hearty ChiliIngredients: 1½ lb ground turkey, 1 tbsp olive oil, 1 onion diced, 1 bell pepper diced, 3 garlic cloves minced, 2 tbsp chili powder, 2 tsp cumin, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) kidney beans drained, 1 can (15 oz) black beans drained, and 1 cup chicken broth.
Step 1: Heat oil and cook turkey with onion and pepper until the turkey is browned.
Step 2: Add garlic, chili powder, and cumin and cook for 30 seconds.
Step 3: Stir in tomatoes, beans, and broth.
Step 4: Simmer uncovered for 25 to 30 minutes until thickened. Ground turkey should reach 165°F.
Storage: Cool promptly and refrigerate for up to 3 to 4 days.
8. White Chicken Chili
Cozy FavoriteIngredients: 1½ lb boneless skinless chicken breasts, 1 tbsp olive oil, 1 onion diced, 3 garlic cloves minced, 2 cans (15 oz each) cannellini beans drained and rinsed, 1 can (4 oz) diced green chiles, 4 cups chicken broth, 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, juice of 1 lime, and ¼ cup chopped cilantro.
Step 1: Cook onion in oil until softened, then add garlic and seasonings.
Step 2: Add chicken, beans, green chiles, and broth. Bring to a gentle simmer.
Step 3: Cover and cook for about 25 minutes, until chicken reaches 165°F. Remove and shred the chicken.
Step 4: Mash about 1 cup of beans in the pot, return chicken, and finish with lime juice and cilantro.
Storage: Refrigerate for up to 3 to 4 days.
9. Shakshuka
Quick DinnerIngredients: 2 tbsp olive oil, 1 onion diced, 1 red bell pepper diced, 3 garlic cloves minced, 1 tsp cumin, 1 tsp smoked paprika, ¼ tsp red pepper flakes, 1 can (28 oz) crushed tomatoes, 6 large eggs, ½ tsp salt, and 2 tbsp chopped parsley.
Step 1: Heat oil and cook onion and bell pepper until soft.
Step 2: Add garlic and spices, then stir in tomatoes and salt. Simmer for 10 minutes.
Step 3: Make six wells in the sauce and crack an egg into each one.
Step 4: Cover and cook gently until the egg whites are set to your preferred doneness. Sprinkle with parsley and serve with bread.
Storage: For best texture, serve freshly cooked. Refrigerate leftovers promptly and use within 3 to 4 days.
10. Chickpea Curry
MeatlessIngredients: 1 tbsp olive oil, 1 onion diced, 3 garlic cloves minced, 1 tbsp grated ginger, 2 tbsp curry powder, 1 tsp cumin, 3 cans (15 oz each) chickpeas drained and rinsed, 1 can (14.5 oz) diced tomatoes, 1 can (13.5 oz) coconut milk, ½ tsp salt, juice of ½ lime, and cilantro for serving.
Step 1: Cook onion in oil until soft. Stir in garlic, ginger, curry powder, and cumin.
Step 2: Add chickpeas, tomatoes, coconut milk, and salt.
Step 3: Simmer uncovered for 20 to 25 minutes until the curry thickens.
Step 4: Finish with lime juice and cilantro. Serve over rice or with warm flatbread.
Storage: Refrigerate in an airtight container for up to 3 to 4 days.
11. Shrimp Étouffée
Cajun InspiredIngredients: 4 tbsp butter, 4 tbsp all-purpose flour, 1 onion diced, 1 green bell pepper diced, 2 celery stalks diced, 3 garlic cloves minced, 2½ cups seafood or chicken stock, 1½ tsp Cajun seasoning, 1½ lb peeled and deveined shrimp, 2 green onions sliced, and cooked rice for serving.
Step 1: Melt butter in the Dutch oven. Stir in flour and cook, stirring constantly, until the roux becomes golden brown.
Step 2: Add onion, pepper, and celery and cook until softened. Stir in garlic.
Step 3: Slowly whisk in stock and add Cajun seasoning. Simmer until thickened.
Step 4: Add shrimp and cook only until opaque and cooked through. Finish with green onions and serve over rice.
Storage: Refrigerate promptly and use within 3 to 4 days.
12. Pozole Rojo
Slow SimmeredIngredients: 3 lb pork shoulder cut into chunks, 2 tsp salt, 1 tbsp oil, 1 onion quartered, 5 garlic cloves, 4 dried guajillo chiles seeded, 2 dried ancho chiles seeded, 8 cups chicken broth, 2 cans (25 oz each) hominy drained, 1 tsp Mexican oregano, and cabbage, radishes, cilantro, onion, and lime for serving.
Step 1: Soak dried chiles in hot water until softened, then blend with garlic and about 1 cup broth until smooth.
Step 2: Season pork and brown it in oil in the Dutch oven.
Step 3: Add chile sauce, onion, remaining broth, oregano, and hominy. Bring to a simmer.
Step 4: Cover and cook gently for about 2 hours, or until the pork is very tender. Serve with fresh toppings.
Storage: Refrigerate for up to 3 to 4 days. Store fresh toppings separately.
13. Braised Chicken Stew
One PotIngredients: 2½ lb boneless skinless chicken thighs cut into chunks, 1½ tsp salt, ½ tsp pepper, 2 tbsp olive oil, 1 onion diced, 3 carrots chopped, 2 celery stalks chopped, 1½ lb Yukon Gold potatoes cubed, 3 garlic cloves minced, 4 cups chicken broth, 1 tsp thyme, and 2 tbsp chopped parsley.
Step 1: Season chicken and brown it in oil in batches. Transfer to a plate.
Step 2: Cook onion, carrots, and celery until slightly softened. Add garlic and thyme.
Step 3: Return chicken and add potatoes and broth. Bring to a gentle simmer.
Step 4: Cover and cook for 30 to 35 minutes until vegetables are tender and chicken reaches 165°F. Finish with parsley.
Storage: Refrigerate for up to 3 to 4 days.
14. White Bean and Rosemary Stew
VegetarianIngredients: 2 tbsp olive oil, 1 onion diced, 2 carrots diced, 3 garlic cloves minced, 3 cans (15 oz each) cannellini beans drained and rinsed, 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, 2 sprigs fresh rosemary, 2 cups chopped kale or spinach, ½ tsp salt, and ¼ tsp black pepper.
Step 1: Cook onion and carrots in olive oil until softened.
Step 2: Add garlic, beans, tomatoes, broth, rosemary, salt, and pepper.
Step 3: Simmer uncovered for 25 minutes, mashing a few beans to thicken the broth.
Step 4: Stir in kale or spinach and cook until wilted. Remove rosemary stems before serving.
Storage: Refrigerate in an airtight container for up to 3 to 4 days.
15. Tuscan Tomato and Bean Stew
MeatlessIngredients: 2 tbsp olive oil, 1 onion diced, 2 carrots diced, 3 garlic cloves minced, 2 cans (15 oz each) cannellini beans drained, 1 can (28 oz) crushed tomatoes, 3 cups vegetable broth, 1 tsp Italian seasoning, 2 cups chopped spinach, ½ tsp salt, and grated Parmesan for serving.
Step 1: Cook onion and carrots in olive oil until tender. Add garlic and Italian seasoning.
Step 2: Stir in beans, crushed tomatoes, broth, and salt.
Step 3: Simmer uncovered for about 25 minutes until slightly thickened.
Step 4: Stir in spinach until wilted and serve with Parmesan and toasted bread.
Storage: Refrigerate for up to 3 to 4 days.
16. Braised Oxtail
Rich & TenderIngredients: 4 lb oxtails, 2 tsp salt, 1 tsp black pepper, 2 tbsp oil, 1 onion diced, 2 carrots chopped, 3 garlic cloves minced, 2 tbsp tomato paste, 3 cups beef broth, 1 cup red wine or additional broth, 2 sprigs thyme, and 1 bay leaf.
Step 1: Heat oven to 325°F. Season oxtails and brown them deeply in oil in batches.
Step 2: Cook onion and carrots until softened. Add garlic and tomato paste.
Step 3: Pour in broth and wine and scrape the bottom of the pot. Return oxtails and add herbs.
Step 4: Cover and braise for about 3 hours, or until the meat is very tender and pulls easily from the bone.
Storage: Refrigerate for up to 3 to 4 days. Chilling also makes it easy to remove excess solidified fat before reheating.
17. Beef Birria
Chile BraisedIngredients: 4 lb beef chuck roast cut into chunks, 2 tsp salt, 1 tbsp oil, 4 dried guajillo chiles, 2 dried ancho chiles, 1 onion, 5 garlic cloves, 2 tomatoes, 3 cups beef broth, 1 tsp cumin, 1 tsp Mexican oregano, ¼ tsp ground cloves, and 2 bay leaves.
Step 1: Soak the dried chiles in hot water until softened.
Step 2: Blend chiles with onion, garlic, tomatoes, 1 cup broth, cumin, oregano, and cloves until smooth.
Step 3: Season and brown beef in the Dutch oven. Pour in chile sauce and remaining broth and add bay leaves.
Step 4: Cover and braise at 325°F for about 3 hours until the beef shreds easily. Serve with the broth or use the meat for tacos.
Storage: Refrigerate meat and broth for up to 3 to 4 days.
18. Braised Pork Belly
Rich & CrispyIngredients: 2½ lb pork belly cut into thick pieces, 1 tbsp oil, 4 garlic cloves smashed, 1 tbsp grated ginger, ⅓ cup low-sodium soy sauce, 2 tbsp brown sugar, 2 cups chicken broth, 2 tbsp rice vinegar, and 2 green onions.
Step 1: Heat oven to 325°F. Brown pork belly in a lightly oiled Dutch oven.
Step 2: Add garlic and ginger, followed by soy sauce, brown sugar, broth, and rice vinegar.
Step 3: Cover and braise for about 2 hours until tender.
Step 4: Remove the pork and briefly sear or broil the pieces to caramelize the exterior. Garnish with green onions.
Storage: Refrigerate promptly for up to 3 to 4 days.
19. Tomato Basil Risotto
CreamyIngredients: 2 tbsp olive oil, 1 small onion finely diced, 2 garlic cloves minced, 2 cups Arborio rice, ½ cup dry white wine or extra broth, 6 cups warm vegetable or chicken broth, 1 cup crushed tomatoes, ¾ cup grated Parmesan, 2 tbsp butter, and ½ cup fresh basil leaves.
Step 1: Cook onion in olive oil until soft. Add garlic and Arborio rice and stir for 1 to 2 minutes.
Step 2: Add wine and cook until mostly absorbed. Stir in crushed tomatoes.
Step 3: Add warm broth about ½ cup at a time, stirring frequently and allowing most of the liquid to absorb before adding more.
Step 4: When rice is creamy and tender, stir in Parmesan, butter, and basil. Serve immediately.
Storage: Refrigerate leftovers promptly for up to 3 to 4 days.
20. Braised Beef Meatballs
Family FavoriteIngredients: 2 lb ground beef, 1 large egg, ½ cup breadcrumbs, ½ cup grated Parmesan, 2 garlic cloves minced, 1 tsp Italian seasoning, 1 tsp salt, 2 tbsp olive oil, 1 can (28 oz) crushed tomatoes, 1 cup tomato sauce, and ¼ cup chopped basil or parsley.
Step 1: Mix beef, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, and salt. Shape into meatballs.
Step 2: Heat oil in the Dutch oven and brown the meatballs in batches.
Step 3: Add crushed tomatoes and tomato sauce. Return all meatballs to the pot.
Step 4: Cover loosely and simmer for about 25 minutes until the meatballs reach at least 160°F internally. Finish with herbs.
Storage: Refrigerate meatballs with sauce for up to 3 to 4 days.
21. Dutch Oven Chicken Pot Pie
Comfort FoodIngredients: 3 tbsp butter, 1 onion diced, 2 carrots diced, 2 celery stalks diced, ⅓ cup all-purpose flour, 3 cups chicken broth, ½ cup whole milk, 3 cups cooked shredded chicken, 1 cup frozen peas, 1 tsp thyme, ½ tsp salt, ¼ tsp black pepper, and 1 refrigerated pie crust or sheet of puff pastry.
Step 1: Heat oven to 400°F. Melt butter in the Dutch oven and cook onion, carrots, and celery until softened.
Step 2: Stir in flour and cook for 1 minute. Gradually whisk in broth and milk and simmer until thickened.
Step 3: Stir in cooked chicken, peas, thyme, salt, and pepper. Lay pastry over the filling and cut a few vents.
Step 4: Bake uncovered for 25 to 30 minutes until the crust is golden and the filling is bubbling.
Storage: Refrigerate leftovers for up to 3 to 4 days.
22. Beef Bourguignon
Classic BraiseIngredients: 4 lb beef chuck cut into 2-inch pieces, 6 oz bacon chopped, 1½ tsp salt, ½ tsp black pepper, 1 onion diced, 2 carrots sliced, 4 garlic cloves minced, 2 tbsp tomato paste, 2 tbsp flour, 2½ cups dry red wine, 2 cups beef broth, 1 tsp thyme, 2 bay leaves, 12 oz mushrooms quartered, and 8 oz pearl onions.
Step 1: Heat oven to 325°F. Cook bacon in the Dutch oven until browned. Remove bacon and leave a little rendered fat in the pot.
Step 2: Season beef and brown it thoroughly in batches. Remove, then cook onion and carrots until lightly softened. Add garlic, tomato paste, and flour.
Step 3: Add wine and broth and scrape up the browned bits. Return beef and bacon and add thyme and bay leaves.
Step 4: Cover and braise for about 2½ hours. Add mushrooms and pearl onions and continue cooking until the beef is fork-tender and the sauce is rich.
Storage: Cool promptly and refrigerate for up to 3 to 4 days.
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