Top 7+ Dutch oven dinners for every night of the week
You're going to want to bookmark these recipes ASAP.
Your trusty Dutch oven is, without a doubt, one of the most versatile tools in your kitchen. The dependable pot is perfect for braising meat, simmering soups and stews, and so much more. Find a new favorite in this collection of seven Dutch oven dinner recipes for every night of the week!
01 of 07
Rustic Chicken and Dumplin's
"There are so many ways to make this dish, and since our brothers and sisters cook as well our family has several versions. I often ask the meat department or butcher to hand cut a whole chicken into pieces for me (the backbone and wings can be used later to make stock). This is one of Dolly's favorite dishes, so I usually make it for her birthday in January." — Rachel Parton George
02 of 07
One Pot Tuscan Shrimp and Orzo
"This one pot Tuscan shrimp and orzo is hearty yet elegant, every bite bursting with Tuscan-inspired flavors. It’s comfort food with a sophisticated twist, perfect for a special dinner or a cozy night in." —TheDailyGourmet
03 of 07
Marry Me Bean Soup
"This creamy marry me bean soup is packed with protein and is sure to keep you warm and full. The best part is you can have it on the table in less than 25 minutes. It’s easy to double the recipe, too." —Yolanda Gutierrez
04 of 07
Classic Swiss Steak
"This classic Swiss steak, round or rump steak slowly braised with tomatoes and vegetables, is best served over rice. This comforting dish is also easy on the budget." —Nicole McLaughlin
05 of 07
Hoppin’ John
"Hoppin' John is a hearty dish made by slowly simmering black-eyed peas with pork and vegetables, thought to bring luck and prosperity for the upcoming year. Our version has been simplified to use frozen black eyed peas." —Juliana Hale
06 of 07
One-Pot Chicken and Rice
"This was so easy to make and it was delicious! The rice was so flavorful. The whole dish was gone by the end of dinner! Definitely a keeper!" —Darla
07 of 07
Beef Ragu
"Beef ragu—a traditional Italian dish—is a slow-simmered sauce made with beef, tomatoes, pasta, etc. Many newer ragu recipes use sambal oelek or anchovy paste to help build flavor, so I've used harissa, but feel free to replace with 1/2 teaspoon crushed red pepper or 1 teaspoon fennel seeds or omit." —Liv Dansky
