13 dutch oven recipes

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Hearty lentil and vegetable stew with potatoes, zucchini, and cumin, simmered in a Dutch oven. High-fiber, budget-friendly, and naturally filling with no cream or butter needed.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Dutch oven raspberry cobbler with yellow cake mix and 7UP: a four-ingredient campfire dessert with bubbling raspberry filling and golden cake topping. Easy and crowd-pleasing.

Pacific pot roast studded with whole garlic cloves, braised low and slow in a Dutch oven, then served with a tomato-spiked flour gravy over rice. Simple, old-school comfort.

Tea-smoked chicken breasts use brown rice, brown sugar, cloves, and Earl Grey tea leaves smoldering in a Dutch oven. Chinese-inspired indoor smoking technique that flavors boneless chicken in 16 minutes.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Hearty beef and vegetable stew loaded with tomatoes, potatoes, corn, green beans, peas, and summer squash. Simmered low and slow in a Dutch oven, this feeds a crowd of 10.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.